Everyone that knows me, knows I am obsessed with Chinese Takeaway, and fried rice is the ultimate treat for me; fried, savoury & filling.. I love it, probably more than is humanely acceptable, but we all have our vices. As a brown girl, I also have a deep love for any rice based dishes. I have made many attempts to recreate my takeaway favourite, and I think this is my best replication of the real deal. The secret behind this method is an extremely hot wok & sesame oil, which gives that slightly smokey nutty flavour you get with takeaway fried rice.
If like me, you don’t have a gas powered hob, you may struggle to get enough heat in your wok, before you start making this dish, I’d suggest leaving your wok for a few minutes to heat up enough that your oil reaches it’s smoke point as soon as your pour it in. You’ll also need to use an oil with a high smoke point (olive oil IS NOT a good option for this recipe). I tend to use groundnut oil as my base oil when I’m cooking in a wok, but vegetable oil, rapeseed oil & sunflower oil are all great options.
- 300g cooked long grain rice (preferably cooked the day before use & cooled, using warm rice may cause the dish to be mushy)
- 2 eggs whisked
- 2 spring onions cut into small rings
- 2 tsp sesame oil
- 3 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp groundnut oil
- Put your wok on the highest setting on your hob and allow to heat.
- Combine the sesame oil, light soy sauce & dark soy sauce in a small bowl and set aside.
- Pour the groundnut oil in to the wok and wait until the oil begins to smoke.
- As soon as the oil begins to smoke, add your eggs and stir around quickly to prevent burning and sticking.
- When the eggs are 3/4 cooked add in the rice and continuously stir and move around the wok to prevent sticking, if the rice does begin to stick or burn, add a little more oil.
- Once the eggs and rice are combined pour in the soy sauce and sesame oil mixture & continue to stir.
- Cook for a further 3 or so minutes until all ingredients are combined and the rice has an even light brown colour.
- Drizzle over a little extra sesame oil and add the spring onions and a pinch of salt, give your wok one last big stir through and serve piping hot.