The Cooking Chronicles: Fried Rice

Fried rice is a dish I was a little afraid to make on my own. As my Mum’s versions have always been so tasty, I figured that my own attempt would never live up to her standard.

In an effort to use up some leftover rice in the fridge, however, I picked up some BBQ pork in Chinatown on Friday (at Tasty BBQ, 10632 97 Street, 780-428-3383) and asked my Mum for a few pointers. She advised me to scramble the eggs first, take them out, then fry up the onions and pork. Next, she told me to add the rice, peas, cooked eggs, and heat them through. Lastly, I was to season the mixture with salt and white pepper.

I did exactly as I was told, and was very happy with the result. The pork was a tad dry (not sure if the fact that the pork sat in the fridge overnight influenced this), but other than that, it tasted very similar to my Mum’s rice.


Fried Rice

I will definitely be making this again. Thanks Mum for the guidance!

7 thoughts on “The Cooking Chronicles: Fried Rice

  1. Unless you’re leaving somethings unsaid, the recipe seems to lack seasonings, e.g., garlic, fish sauce, dried chilies, etc

  2. I always put a bit of soy sauce in with the eggs to boost their flavour and bring the soy sauce quotient up without using a ton on the rice (which not only colours the rice a blah-brown but also makes it mushy).

  3. Brulee – I did use day old rice! I almost want to try freshly prepared rice just to see what the difference is.

    Jim – nope, I did not leave anything unsaid. I guess I like the rice exactly how my Mum prepares it. Also, with minimal seasonings, you can really taste the subtle kick of the white pepper.

    Chris – you can bake bread from scratch (I tried to comment on your blog right away, but the letter verification never loads for me…), I’m sure fried rice will just take some coaching :).

    egirl – I’m actually not a fan of soy sauce in my fried rice…again, my Mum’s doing :).

    Amanda – nope, Mack and I ate the last of it yesterday!

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