Chinese Fried Rice

This is a fantastic restaurant-style Chinese fried rice. Takes no time to make--as it should be! But for best results, make sure you boil the rice the day BEFORE and refrigerate it overnight. If Char Siu is proving hard to find, just use sliced pork, bacon, chicken or even seafood.

Ingredients

• Sauce:
• 50ml Chinese Light Soy Sauce
• 50ml Chinese Shaoxing Wine (or Dry Sherry)
• 1 tspn White Sugar
• Stir-Fry:
• 2 tblspn Peanut Oil (or any neutral oil)
• 4 Garlic Cloves, roughly chopped
• 1 Onion, small, diced
• 200g Chinese ‘Char Siu’ BBQ Pork, diced
• 200g Prawns, small, raw and peeled
• 2 Eggs, lightly whisked
• 3 cups (450g) Long Grain Rice (pre-cooked)
• 1 tspn Salt
• 1/4 cup Green Onion, finely chopped
• 1 tblspn Sesame Oil
• 1/4 tspn White Pepper
• 1/2 tspn MSG

Method

1. Make the fried rice stir-fry sauce by mixing the soy sauce, shaoxing wine and sugar.
2. Prepare, measure and chop all ingredients before cooking.
3. Heat the oil in a wok or large frying pan over medium heat. Add the onion and cook, stirring, until just starting to turn golden (a few minutes). Add the garlic and stir-fry for another 30 seconds or until the onion is just softened. Add the char siu pork and and stir-fry for another 5 minutes.
4. Push all the ingredients over to one side of the pan or wok. Tilt the pan so that the oil slides into the empty side. Pour the eggs into the oil. Use a spatula to spread the egg out so it cooks evenly. Once the egg is set, break it up and mix with other ingredients. Add the rice and break up and incorporate the rice with the other ingredients.
5. Add the prawns and soy sauce mixture and stir-fry until the prawns have turned pink (4-5 minutes). Toss through the sea salt and spring onion. Turn the heat off and toss through the sesame oil and white pepper. Serve warm.