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Thursday, 13 October 2011

Fried Rice (Attempt 1...of possibly many =P)

I absolutely love fried rice. Chinese, Thai.....I can't think of any other cuisines, but you get my drift =P. Countless times have I dined at little Asian restaurants and just ordered fried rice as my meal, I love it that much. Every time I go for Thai in Newtown, everyone's ordering massamun beef, laksa, pad thai....and I get a steaming plate of fried rice. And I'm a pretty slow eater, so the poor people who I go out to eat with have to wait like 1/2 an hour for me to chow through a whole plate of fried rice...and I never leave any on my plate, I hate wasting food.

I often contemplate trying to re-create it at home, but I'm so afraid ill just get disappointed if it doesn't taste EXACTLY like how I have it at restaurants. I've asked countless friends, many of them Asian descent, how they prepare it at home. And they all look at me weirdly and prattle on about how easy it is. And I've tried before...adding all these random Asian ingredients and sauces and condiments...the list goes on. BUT it never turns out how I want it to.

Annnnd that is what happened this time =P. It was definitely an improvement on how we usually prepare it at home. I mean, the rice tasted good, it turned out great, but it wasn't that taste of fried rice I get from restaurants. I don't even know how to describe it really, so I guess I'm doing a crap job of getting your sympathy =P. Hmmm, I'm gonna keep trying, but I have a feeling it must be some secret ingredient. Or the way they cook it. Meh.

If my attempts reach double digits I'm gonna give up and just eat out seriously =P.

Fried Rice
Adapted from Rachel Cooks Thai

2 cups day-old cold cooked jasmine rice (I cooked mine that day and shoved it in the freezer till it chilled properly but not frozen - using COLD RICE definitely gives a BETTER TEXTURE!!)
1/2 of a small onion, chopped 
4 spring onions, chopped 
2-3 cloves garlic, chopped 
2 eggs 
1 tbsp fish sauce 
1 tbsp soy sauce 
Juice from half a lime 
2-3 dashes of ground white pepper
2 tbsp Thai chilli paste (you can get this from Asian grocers)

1. Saute the onion and garlic in canola oil over medium heat until just translucent

2. Turn the heat up to high and add the cooked rice.  Season with fish sauce, soy sauce, white pepper, lime juice and Thai chilli paste. 

3. Push the rice to the side.  Add a little more oil and once it’s hot, add the eggs.  Scramble until they are done and then mix to incorporate them into the rice. 

4. Add the spring onions.  Taste and adjust seasonings as appropriate.  Remove from heat and serve with extra lime slices.

Like I said, it actually tastes good! It's packed full of flavour and i could easily eat heaps of it. But yeh, you know that feeling when you expect something, and you're disappointed when it doesn't deliver? That's how i feel =(. Oh well! On to attempt number 2!!

I even put it in a mound like they do in restaurants!!

Enjoy! xx

1 comment:

  1. Looks great and I'm sure it tastes wonderful :D


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