There are many recipes for fried rice, but the Cantonese, wherever they may live, are fast masters at transforming what is basically a humble dish devised to use up yesterday’s leftover rice into one fit for emperors. It is also a very adaptable creation, as you can add extra ingredients of your choice, from chicken to jumbo shrimps or scallops.
Ingredients: (Serves 4)
- 600 g/1 lb 6 oz cooked cold rice
- 60 ml/4 tablespoons oil
- ½ large onion, chopped
- 3 eggs
- 100 g/3¾ oz lean cooked ham, cubed
- 100 g/3¾ oz raw, shelled shrimp (prawns)
- 50 g/2 oz canned crab meat
- 50 g/2 oz frozen peas
- 2 scallions (spring onions), trimmed and finely sliced
- 30 ml/2 tablespoons light soy sauce
- ½ teaspoon sugar
- Freshly ground black pepper
- Sliced cucumber and chili sauce, to serve
Method:
If the rice has been refrigerated, rake it with a fork to loosen the grains. Heat the oil in a wok or heavy pan and fry the onion until soft, but not brown. Push to one side and crack in the eggs. Cook until set, cutting them up roughly with a spatula.
Push the eggs to one side and add the ham, shrimps and crab meat.
Stir-fry for 2 minutes, then add the rice and stir vigorously until heated through. Add the peas, scallions, soy sauce and sugar and black pepper. Serve with cucumber and chili sauce.