According to legend, fried rice was first developed in the Sui Dynasty in China and was typically made with left over ingredients from other dishes as it is still done in most cases today.
There are many varieties of this flavorful dish, such as Greater China's two common varieties, Yangzhou fried rice and Hokkien fried rice, Thai Fried Rice or Khao Phat Kaphrao that includes holy basil, Javanese-Surinamese Nasi Goreng in The Neterlands, Arroz Chaufa - a Peruvian-Chinese Fried Rice or Malaysia's popular Nasi Goreng Pattaya, which is an omelette rice. As a result, fried rice is seen on menus across the globe from the Americas to Europe to the Far East, with each one having their own unique ingredients.
Sri Lankan style Chinese Fried Rice is also a variation of the original. However, basmati rice is used to make it along with some of the island's own spices.
My version is a quick, easy-to-do one-pot meal, especially if you have any leftover rice. It's a perfect lunchbox, lunch or dinner option, any day of the week.
Find the link to the demo video for this recipe here: @SLChineseFriedRice
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Notes:
> I prefer less salt in rice, whether it's steamed, plain, pilau, fried rice, yellow rice, etc., but you can add it to your taste.
> For the mixed veggies, you can add any variation you prefer - from broccoli, bamboo shoots, baby corn, bean sprouts, leeks, etc.
> I usually serve this Chinese Fried Rice with Sri Lankan-Chinese Chilli Paste - you can opt to serve it with sweet chilli sauce, hot chilli sauce or any other sauce of your choice.
Ingredients:
300g chicken, small strips
5 cups cooked rice
2 cups frozen mixed veggies
1 1/2 tbsp ginger, chopped
1 1/2 tbsp garlic, chopped
1 cup of spring onions
2 tsp dark soy sauce
Salt to taste if required
3 tbsp vegetable cooking
1 tbsp butter
For the chicken:
1 tsp salt
1 tsp cornflour
1/2 tsp baking soda
1 tsp soy sauce
3 red chillies, thinly sliced
3 tbsp vegetable oil
For the eggs:
2 eggs
1 tsp pepper powder
1/2 tsp salt
Method:
Place the chicken in a bowl and add all the ingredients mentioned under "For the chicken", excluding the vegetable oil into it.
Combine well, seal with a clingfilm and leave in the refrigerator to marinate for 20 to 30 minutes.
Once the chicken has finished marinating and all your other ingredients are ready, prepare the eggs.
Crack the eggs open into a dish or bowl, toss in the ingredients mentioned under "For the eggs" and whisk together well. I have only used 2 eggs, but you are most welcome to add more or even leave them out completely. You can also adjust the quantity of pepper powder to suit your own taste. Some people also add a pinch of turmeric powder at this juncture.
Now take the chicken out of the refrigerator and leave on the counter for at least 5 minutes before frying.
Add the oil to a frying pan on medium to high heat. Once it heats up, toss in the chicken and fry well till golden brown on all sides. Switch off the flame and leave aside till needed.
Place a wok or shallow pan on a medium flame. Add the oil and heat. Toss in the ginger and garlic and stir-fry for a bit. Don't let it burn.
Add the mixed veggies. I've used frozen carrots, green peas, beans and corn, but you are most welcome to switch them up and use whatever you have on hand or prefer. Stir-fry for a few minutes.
Move the veggies to one side and toss in the beaten eggs. If the pan is too dry, add a bit of oil before adding in the eggs.
Now scramble the eggs up and mix it with the veggies.
Add the chicken and mix well while stir-frying for a minute or so.
Add the rice a little at a time, while stir-frying.
Once all the rice is added, toss in the butter and mix well for a few minutes.
Then pour in the dark soy sauce and mix well. At this point you can taste and see if the salt is sufficient. I personally don't add any, but it's up to you.
Garnish with the spring onions.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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