Fried rice is traditionally a chinese style cuisine and there are numerous variations of this dish. It is also one of the easiest one-meal dishes in chinese cuisine. I always look forward to eating fried rice at home especially because I always have the most amazing fried rice at home. My grandmother, my dad are all talented cooks and as a result I grew up surrounded with great fried rice.
This beautiful fried rice was taken from a magazine clipping (not sure where though). The rice is flavoured with coriander giving the dish a Mexican twist. Coriander is usually found in guacamole, salsa and used in almost all mexican dishes. Although Mexican food generally isn’t very popular in Hong Kong, but everyone who tried this dish said this was amazing. I guarantee that even those who dislike the coriander will love this dish. Coriander perfumes the rice and gives it freshness rather than flavour.
Since exams are over, I took no time in requesting to learn how to make this dish at home. So, today I am sharing the dish that has become one of our family favourites and one that many friends has been requesting for.
Note: Fried Rice is best if the rice has been cooked the night before and left overnight. This applies to any type of fried rice. I believe it is something to do with the texture of the rice, but it definitely makes the rice taste better. This is a tip my grandmother and my dad always emphasizes and is well-known amongst chinese cooking.
- 1 medium onion, diced finely
- 4 cloves of garlic, minced
- 2 cans of kidney Beans (I used the one in chilli sauce)
- 1 large bunch of coriander, roughly chopped (Stalks and Leaves)
- 4 cups of uncooked rice, cooked in rice cooker (I used a mixture of red and white rice, but feel free to just use white rice)
- Optional: Spicy Sausage
- 4 tsp Fish Sauce (Use Gluten Free)
- 1 tsp Salt
- Black Pepper
How to Make:
- Add in onion, then garlic, stirfrying until the onion is translucent (2-3 minutes).
- At this point if you want to add any meant, add in the sausage. Cook until sausage is cooked and remove from pan.
- Add in the rice and mix. Put the lid on for 5 minutes (or until rice is warm/heated through).
- Add in the 2 cans of kidney beans. Gently mix so the beans don’t break up.
- Add in the coriander last minute, along with the seasoning (altering depending on your preference) and meat (optional).
- Allow the rice to cook for a minute so the coriander wilts a bit.