Taiwanese fried rice

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This easy fried rice is a great way to use leftover rice, and easily adaptable to what you have.

Prep Time5

Cook Time10

Total Time12

Course: Lunch, Side Dish

Cuisine: Taiwanese

Servings: (as lunch, more as side)

Calories: 542kcal

Author: Caroline

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Ingredients

¼ cup Chinese sausage or eg ham, chicken, pork belly, tofu
1 cup cooked short grain rice see notes
2 spring onions (green onions)
1 egg
½ tablespoon vegetable oil approximately
¼ cup frozen peas or eg corn, finely chopped carrot
¼ teaspoon white pepper or a little more/less to taste
½ tablespoon rice wine see notes

Instructions

For your protein, preparation depends a little what you use. Cut the sausage thinly on the diagonal, or if using ham, dice in small chunks. If using pork belly, cut into thin strips. For chicken or tofu, dice relatively small. With any raw items - pork belly, chicken (and can do with tofu) - drizzle over a little soy sauce, rice wine and sugar and set aside to marinate as you prepare the rest.
The rice should be completely cooled before using. Separate the grains a little with your hands so it doesn't clump too much as you add it later. Thinly slice the white and the lower green part. Keep the white and pale green separate from the darker green slices.
Crack the egg into a small bowl and beat to break it up but without getting too much air in the egg - a chopstick is good for this. Measure out the other ingredients, or have them beside the stove with measures ready, before you start cooking.
Warm a wok or medium large skillet/frying pan over a medium-high heat then add the oil. Once warm, add the egg. Cook for a couple minutes until it is just cooked (if anything slightly under, it will cook a little more later). Break it up into small pieces with a spatula and remove from the wok/skillet, leaving the remaining oil.
If using pork belly/chicken/tofu, add this next and cook a minute or two. Then add the white and light green part of the spring onion, and if using sausage/ham, add this then. Stir and cook briefly so the onion softens. Add the rice and cook a minute or two, stirring regularly so the rice mixes through and becomes coated in the oil. Add a little extra oil if it's really sticking but don't add too much - you don't want it greasy so try to just use what's left, as far as possible.
Add the peas and add back the egg. Mix through and cook briefly, then add the white pepper and rice wine. Mix them through well. If it seems very dry, add a splash of water but it probably won't be needed. Remove from the heat and serve. Top with the thin green sliced spring onion (alternatively, you can add these in at the end shortly before serving).

Notes

The above is per person - multiple everything up for multiple servings but the method is the same. If you don't have leftover cooked rice, you can cook fresh then let it cool completely - around ⅓ cup uncooked rice (67g) gives you 1 cup cooked. The amount of water depends on the type of rice you use - check the packet instructions. If cooking a smaller amount, you may need a splash more water.

Traditionally you use Penglai rice, but other short grain rice work well such as Calrose and Japanese short grain varieties like Japonica.

Taiwanese rice wine, michiu, is a relatively neutral flavored spirit. If you don't have it, then Shaoxing cooking wine is best alternative, or else sherry or sake.

You can vary the quantities of the various additions to taste, and also whether you use one or a mix of proteins or vegetables. Get creative!

Nutrition

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