Special Fried Rice
This started out as a very basic Fried Rice with just Peas and Corn and a little Soy Sauce as at times that was all that I could afford. Let me tell you, you get pretty bored of Fried Rice when you are eating it every day Nowadays there is always money in the bank and we don't have Fried Rice all that often but we can afford to add a few nice touches.
This started out as a very basic Fried Rice with just Peas and Corn and a little Soy Sauce as at times that was all that I could afford. Let me tell you, you get pretty bored of Fried Rice when you are eating it every day Nowadays there is always money in the bank and we don't have Fried Rice all that often but we can afford to add a few nice touches.
- Carbohydrate 57.2633575 g
- Cholesterol 719.4585 mg
- Fat 78.593305 g
- Fiber 1.36249999061227 g
- Protein 45.809225 g
- Saturated Fat 25.37942959375 g
- Serving Size 1 1 Serving (519g)
- Sodium 629.701625 mg
- Sugar 55.9008575093877 g
- Trans Fat 8.28755184374999 g
- Calories 1130 calories
Step-by-step
- Put a little bit of oil in a hot Wok and crack the Eggs into the oil.
- Using a metal spoon break the Eggs up and swirl them around the bottom of the Wok to create an omelette.
- When it is just set on the outside slide it onto a small plate to rest.
- Wipe the Wok clean with paper towel and then heat up a little more oil.
- Cook the Prawns (Shrimp) if you are using them until they are cooked through and transfer to another plate.
- Heat the remainder of the oil in the Wok and then quickly fry off the Onion until it is translucent and then add the Rice.
- Stir the Rice around and break up any lumps.
- Add the BBQ Pork, Bacon (or Ham), Peas and Corn and stir continuously until all the ingredients are heated through.
- Chop the Egg into thin strips and then add the Egg and the Prawns back into the Wok.
- Finally, stir through the Soy Sauce and eat while hot!
The Canton Roots of Stir-Fried Grain
How did leftover grains evolve into a celebratory banquet dish across southern Chinese provinces? Historical records indicate that early iterations originated in Guangdong as a method to repurpose yesterday's starches before refrigeration existed, slowly expanding globally through Cantonese diaspora migration. Cold starches possess lower surface moisture, which prevents the kernels from fusing into a pasty mass when exposed to intense heat. By deploying pre-cooked grains that have chilled thoroughly in a refrigerator for at least twelve hours, home cooks replicate the professional texture of restaurant-style plates.The Chemistry of High-Heat Wok Cooking
What actually happens when cold starches hit a roaring wok? Rapid moisture evaporation occurs instantly upon contact with metal heated to 400 degrees Fahrenheit, gelatinizing the exterior starches just enough to absorb savory amino acids from soy sauce without dissolving into mush. Proteins from the added eggs, pork, and shrimp undergo the Maillard reaction simultaneously, developing complex savory compounds through the interaction of amino acids and reducing sugars. Keeping the cooking time under five minutes preserves the crisp structural integrity of both the aromatics and the frozen vegetables.Structuring the Pan for Optimal Results
Why does sequencing matter so intensely in dynamic wok cookery? Cooking components individually—setting the eggs aside before introducing the pork and prawns—prevents overcrowding that causes steaming instead of frying. Maintain medium-high thermal energy throughout the process, adding oils with high smoke points like vegetable or canola oil to prevent burning while ensuring each grain achieves individual separation.
