Fried Rice


Fried Rice

I love fried rice! Fried rice is so common in Malaysia that you could have a food stall offering only fried rice varieties on itsĀ menu! But normally, a fried rice stall would have different types of fried noodles as well. Growing up in multi-racial community, I had tried many many types of different fried rice šŸ˜‰ If you ask me to pick a favorite, I’ll have hard time picking just one favorite! For Chinese fried rice, I grew up havingĀ yong chow fried rice (egg, long beans/peas, shrimp, bbq pork, scallions), chinese sausage+egg fried rice, salted fish fried rice(also available in Malay version). Ā For Malay fried rice, there is one that is called ‘pattaya’ fried rice (fried rice wrapped in omelette Ā drizzled with chilli sauce), seafood fried rice, tomyam fried rice, sambal fried rice, and the list goes on! Not forgetting Thai’s pineapple fried rice =D I was not particularly exposed to fried rice amongĀ Indian community in Malaysia but I had the opportunity to taste one at my Indian’s friend’s house at Ann Arbor. It left a deep impression in me because it was awesome! (it was a vegetarian basmati fried rice topped with peanuts)

For lazy evenings, my youngest brother, mom and I used toĀ order takeouts from “my mom’s” restaurant (because the restaurant’s name is my mom’s first name :p). I would order either Singaporean noodle (but it’s made in Malaysia!) or fried rice. The fried rice from this restaurant is super tasty! I love the versatility of fried rice because the limit is your imagination. You can practically use any ingredients but, you gotta be smart in pairing those ingredients to make sure you get the texture and taste that you like šŸ˜‰ For example, both MC and I like crunchy texture in our food, so adding ingredients such as celery or water chestnut or peanuts is a must for us šŸ˜‰ I also like to play with the colors :p There’s one time I made a plate of pale-looking fried rice with ground pork, pineapple and water chestnut, which turned out tasty but not so good looking….As for the flavor, try not to use too much liquid else you may end up with semi-porridge :p

Believe it or not, my roommate and I had a fried rice cooking class for my two brown brothers(hey, I don’t mean to be racist, that’s what they call themselves to differentiate themselves from my two real brothers ;)) back at Ann Arbor :p That was really fun ‘fried rice’ memory. Too bad, I don’t think they applied the lesson after the class…

For the fried rice in the picture above, it was made with cooked brown rice, onion, chinese sausage, celery, red bell pepper, eggs(make a well in the middle of the pan by pushing fried rice to the side, add some oil and crack the eggs into the well, one at a time and repeat the same procedure) with homemade sweet sambal+soy sauce+sesame oil+white pepper. Tips for good fried rice: use overnight refrigerated rice (or cook your rice with slightly less water so that it won’t be too soggy).



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