By Imran Patel
This article will show you how to make a special variant of Chinese fried rice that has been handed down through generations of my family. In the early 20th century, my family had left China to perform contract work, but became stranded in Malaysia and decided to settle there.
What makes Malaysian cuisine so special is the ethnic mix of Chinese, Malays and Indians who have blended their culinary cuisines together to create something that is almost magical.
About Fried Rice
Fried rice was originally a poor man's dish, designed to make dry leftover rice more palatable. However, it has become popular in modern times due to its tastiness and high flexibility.
For example, more traditional fried rice variants will contain Chinese roast pork, but in the UK my family have found that bacon is a good substitute, and we actually prefer it this way.
Ingredients
Cooking Method
Prior to frying the rice, you should cook it and then allow it to cook. The rice needs to be dry, or it will be sticky, so when you cook it use less water than usual.
If using dried prawns, soak them in water for 20 minutes, then dry them and fry for about 2 minutes. Dried prawns are quite hard to find in the UK, though they impart a better flavour than fresh prawns. If using fresh prawns, dice them roughly, mix with ginger and soy sauce, and fry for 3 minutes before setting aside on a plate.
The bacon should be cut into small strips and fried until crispy. Then set it aside on a plate covered in kitchen paper to absorb the oil.
Heat some vegetable oil in a wok over a medium heat and add the garlic. Stir the garlic for around half a minute and do not let it burn. Then add the rice, stirring it vigorously to break it apart. This should take 5-10 minutes.
Add the eggs to the rice and stir it well. Be careful not to let the egg stick to the bottom of the wok.
Add the peas, sweet corn, prawns and bacon to the rice and mix it up. Then add soy sauce and curry powder and stir again.
Finally, stir in the spring onion and coriander.
Serve warmed plates accompanied by Chinese tea. Some people like to eat the rice by wrapping it in lettuce leaves.
The difference
The main difference between this fried rice variant and many others is the use of soy sauce to flavour the rice. Most fried rice variants will be white in colour, but this will take on a golden sheen due to the use of soy sauce. And the combination of soy sauce, curry powder and coriander will give it a delicious saliva inducing aroma. If possible, please cook this with your windows open as it could otherwise leave odours in your kitchen for a few days.
What makes Malaysian cuisine so special is the ethnic mix of Chinese, Malays and Indians who have blended their culinary cuisines together to create something that is almost magical.
About Fried Rice
Fried rice was originally a poor man's dish, designed to make dry leftover rice more palatable. However, it has become popular in modern times due to its tastiness and high flexibility.
For example, more traditional fried rice variants will contain Chinese roast pork, but in the UK my family have found that bacon is a good substitute, and we actually prefer it this way.
Ingredients
- Cooked rice, preferably cooked with a low water content.
- Back Bacon
- Fresh or Dried Prawns
- Peas and Sweetcorn
- Garlic, diced
- Soy sauce
- Vegetable Oil
- Generic Curry Powder
- Spring Onion, roughly chopped
- Coriander, finely chopped
- Eggs
Cooking Method
Prior to frying the rice, you should cook it and then allow it to cook. The rice needs to be dry, or it will be sticky, so when you cook it use less water than usual.
If using dried prawns, soak them in water for 20 minutes, then dry them and fry for about 2 minutes. Dried prawns are quite hard to find in the UK, though they impart a better flavour than fresh prawns. If using fresh prawns, dice them roughly, mix with ginger and soy sauce, and fry for 3 minutes before setting aside on a plate.
The bacon should be cut into small strips and fried until crispy. Then set it aside on a plate covered in kitchen paper to absorb the oil.
Heat some vegetable oil in a wok over a medium heat and add the garlic. Stir the garlic for around half a minute and do not let it burn. Then add the rice, stirring it vigorously to break it apart. This should take 5-10 minutes.
Add the eggs to the rice and stir it well. Be careful not to let the egg stick to the bottom of the wok.
Add the peas, sweet corn, prawns and bacon to the rice and mix it up. Then add soy sauce and curry powder and stir again.
Finally, stir in the spring onion and coriander.
Serve warmed plates accompanied by Chinese tea. Some people like to eat the rice by wrapping it in lettuce leaves.
The difference
The main difference between this fried rice variant and many others is the use of soy sauce to flavour the rice. Most fried rice variants will be white in colour, but this will take on a golden sheen due to the use of soy sauce. And the combination of soy sauce, curry powder and coriander will give it a delicious saliva inducing aroma. If possible, please cook this with your windows open as it could otherwise leave odours in your kitchen for a few days.
Iman Patel is a keen chef, whose recipes are heavily influenced by his Chinese ancestry. He also enjoys studying the faith of Islam, and has shared some of his modest findings in his 10 Burka Advantages article on the Agama Islam section of Cheapskatemate.com.
Article Source: http://EzineArticles.com/?expert=Imran_Patel 
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