Fried Rice

This video uses the traditional steaming method to prepare fried rice, albeit using a little 'hack' that we thought up to easily port the method to a western kitchen.

TO STEAM THE RICE

1. Rinse 230g (~1 metric cup) of Jasmine or any other medium grain rice (e.g. Calrose). Par boil for three minutes. Drain, keeping in a strainer. Rinse your pot and add in two inches of water, and get that up to a boil.
2. Spread the rice evenly on the strainer, and poke a couple holes in the rice. Place the strainer on the bubbling pot. Cover, wrapping the lid with a damp towel (foil is also ok). Steam for 15 minutes.

Transfer to a plate.

SIMPLE EGG AND SCALLION FRIED RICE

• Add ins: Egg, ~2, beaten; Scallion, ~40g
• Seasoning for the egg: salt, 1/8 tsp; sugar, 1/8 tsp
• Soy sauce, ~2 tsp
• Seasoning for the rice: salt, ½ tsp; sugar, 1 tsp; white pepper, ¼ tsp; MSG, ¼ tsp
• Lard/oil for frying: 1 tbsp for the egg, 1.5 tbsp for the rice

1. Add the seasoning to the egg and beat well. Slice the scallions.
2. If going for osmanthus egg, over a medium low flame add the egg in a thin stream while stirring constantly. Continue to ‘smush’ it against your pan/wok for ~3-4 minutes until the egg is set and quite broken up. Alternatively, just scramble the egg. Either way, scooch to the side.
3. Add the remaining lard/oil, mix with the rice. Once combined, mix everything together. Fry for about ~1 minute, then add in the soy sauce. Fry for another minute. Add in the seasoning, and mix well. Add in the scallions, heat off.

PINEAPPLE FRIED RICE

Add ins: Pineapple, ~1/2 cup; Egg, ~1, beaten; spam, ~150g; scallion, ~2 sprigs

Dice the pineapple and the spam. Season the egg with a sprinkle of salt and sugar. Slice the scallions. Fry the egg, followed by the rice. Add in the spam and the seasoning. Fry those together for ~30 seconds, then add in the pineapple chunks. Shut off the heat, add in the scallions, mix. Optionally serve in a cored pineapple topped with pork floss.

SHACHA BEEF FRIED RICE

Add ins: Beef loin, 200g, marinated (see marinade below); garlic, 3 cloves; ginger, ~1cm; Teochew Shacha sauce (沙茶酱), 4 tsp

Marinade for the beef: salt, 1/2 tsp; sugar, 1 tsp; cornstarch, 1 tsp; soy sauce, 1/2 tsp; liaojiu a.k.a. Shaoxing wine, 1 tsp; oyster sauce, 1 tsp; oil to coat, 1 tsp

Finely dice the beef (or just use ground beef, also ok), mix it with the marinade. Mince the garlic and the ginger. Fry the beef, scooch to the side. Fry the aromatics until fragrant, then add in the Shacha sauce. Fry for ~30 seconds. Add in the rice, and after quick coat with the oil, combine everything and fry for ~2 minutes. Add in the seasoning and give it a quick fry.