Fried Rice

The golden rule to a bowl of tasty fried rice is to use overnight leftover rice. It is almost compulsory to do so if you wish to achieve the result of light and fluffy fried rice. This is because rice left overnight is much firmer and drier compared to freshly cooked rice. (Fridge absorbs the moisture from the rice, I think?) And this will prevent the rice from sticking together while stir frying.

When it comes to fixing one dish meal, the first thing that popped into my mind is fried rice. Not only because it is a quick and satisfying dish, there are also dozens of varieties of fried rice. You can add ham, chicken, pork, prawns, dried Chinese sausage(lap cheong) or just mixed vegetables to it. I feel that preparing this dish is a good way to clean out my fridge as well. ^^

Fried rice might be common but it is a staple in Chinese restaurants. There is even a saying: A chef's ability can be determined by a simple dish of fried rice with eggs. No fanciful ingredients are required. But a capable chef should be able to produce a plate of perfectly fried rice. A plate of perfectly fried rice should be light and fluffy with every grain of rice evenly coated with egg. The control of the heat must be precise so as to bring out the fragrance of the dish but without overcooking it.

Ingredients
2 servings of overnight leftover rice
150g of prawns
2 eggs (beaten)
5 tablespoons of mixed vegetables
3 tablespoons of soya sauce
Pepper
Spring onions (chopped)

Preparation
In an oiled pan, stir fry the beaten eggs. Break up the egg into pieces and remove from heat when the pieces turn slightly browned on both sides. Place on a plate and set aside.
Ensure there is at least 2 tablespoons of oil left in the pan before tossing in the prawns.
Add in the rice when the prawns are almost cooked.
Turn to medium high heat, stir fry the rice and break up the larger clumps.
Add in mixed vegetables followed by soya sauce and a dash of pepper.
Stir briefly and return the eggs into the pan.
Mix everything together well.

Garnish with spring onions before serving.