One of my son’s most favourite dishes to chow down on and is relatively simple to whip together. This post will be less focused on the ingredients with more attention focused on the actual method… and the main reason for this is… this dish changes based on whatever is available in the refrigerator at the time of making it!
On this occasion, I heated up about 2 tablespoons of oil in the wok on medium-high heat. While this was warming up, I diced 1 small onion and crushed 3 garlic cloves… which were dropped into the wok once it was ready. Stir-fry until the garlic started browning and the onions began turning translucent. Then some bacon sliced into small bits were dropped in and once they’d browned slightly, I grabbed a bag of frozen veggies from the freezer and added that to the mix. A lot of ice had dropped out of the bag at this point, so I allowed the mix to reduce until most of the water had evaporated out of the wok.
Now the most important ingredient was added… the rice! When you’re making fried rice, the trick is to use OLD rice. Freshly steamed rice still has far too much water and will just make the fried rice a bit sticky. I had cooked rice a day earlier and popped it in the fridge in anticipation for this dish.
After the rice was added and stirred (in my case, I had to spend time manually crushing rice clumps) I then added about 2 tablespoons of soy sauce and 1 tablespoon of fish sauce and stirred that through. I cracked 2 eggs into a bowl, beat them, then poured the egg mix over the rice… then covered the wok and let it sit for about 5 minutes. Once the egg has cooked through, you can stir the rice again and it’s now ready to serve.