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Haiyaa! Uncle Roger-Inspired Fried Rice for One
Cuisine: ChineseDifficulty: EasyServings
1
servingsPrep time
5
minutesCooking time
10
minutesIngredients
1 cup of cold cooked rice (preferably day-old)
1 egg
2 tablespoons of cooking oil (vegetable oil or peanut oil)
1 clove of garlic, minced
1 tablespoon of soy sauce
½ tablespoon of oyster sauce (optional, but recommended)
¼ cup of peas (frozen or fresh)
¼ cup of carrots, finely diced
1-2 green onions, chopped
A small pinch of white pepper & MSG
Chili flakes or fresh chilies (optional, for heat)
Salt to taste
A small drizzle of sesame oil (optional, for finishing)
Directions
- Prepare the rice: Make sure your rice is cold and separated. If using freshly cooked rice, spread it out on a tray to cool and dry for a bit.
- Cook the egg: Heat 1 tablespoon of oil in a wok or pan on medium-high heat. Crack the egg directly into the pan, and scramble it until it’s fully cooked. Once done, remove the egg from the pan and set it aside.
- Stir-fry the vegetables: In the same pan, add another tablespoon of oil. Add the minced garlic and fry until fragrant, about 30 seconds. Then add the carrots and peas, stir-frying for a couple of minutes until tender.
- Add the rice: Push the vegetables to the side, then add the cold rice to the pan. Stir-fry the rice for about 2-3 minutes, breaking up any clumps.
- Season and mix: Add the soy sauce, oyster sauce (if using), and a pinch of white pepper & MSG. Stir everything together until the rice is well-coated and heated through.
- Combine: Add the scrambled egg back into the pan and mix it into the rice. Add the chopped green onions and chili flakes for extra flavor.
- Taste and adjust: Taste the rice, and if needed, add salt or more soy sauce. For an extra layer of flavor, you can drizzle a bit of sesame oil on top.
- Serve: Transfer the fried rice to a plate and enjoy!
Notes
- Use Day-Old Rice: For the best texture, use cold, day-old rice. Freshly cooked rice can be too sticky. If you don’t have day-old rice, spread freshly cooked rice on a tray to cool and dry for at least 15 minutes.
- Cooking Equipment: A wok is ideal, but a large skillet works well too.
