Fried Rice

Fried rice is probably one of Sharl's favourite comfort foods that I make. I usually use whatever I have on hand to make fried rice. Today it was shrimp, eggs, asparagus, celery, carrots and onions. You can always use chicken, Chinese BBQ pork (cha-siu), ham, shrimp, or any combination of meats and vegetables that you like.



To make Chinese food at home, you should always keep the following key items (at a minimum) in your pantry:

Light soy sauce (I use Pearl River brand)
Chinese cooking wine
Oyster sauce
Sesame oil
Red Vinegar (not used in this recipe)

Ingredients:
10 small shrimp defrosted
1 celery rib diced
6 baby carrots diced
6 asparagus spears cut into 1cm pieces
1/2 small onion diced
2 cups cooked rice (day old rice is best)
2 eggs lightly beaten

Directions:
Chinese food is cooked on high heat, so ensure that all of your ingredients are prepared and set aside ready to throw in the hot wok/pan.
Heat 1-2 tsp cooking oil in a large frying pan or wok on high heat until smoking.
Throw in the chopped veggies and stirfry until softened. (2 mins)
Add shrimp and cook until they turn pink (1 min)
Add about 1 tbsp of chinese cooking wine and continue stiring until the wine starts steaming and evaporating.
Add rice and mix everything together.
Pour eggs over the rice and keep stirring so that everthing gets coated and the eggs cook through.
Add soy sauce to taste (about 1 tsp)
Add about 1 tbsp of oyster sauce.
Mix well and season with salt if needed.
Turn off heat and drizzle with sesame oil before giving the fried rice a final stir.