Who doesn’t love a good fried rice? You can shake up every fried rice dish by adding and removing different ingredients to make it your own. If you need a structured recipe to follow to achieve this perfect staple dish, not to worry because chef Trevor Lui has your back with his rendition of red rooster fried rice!
Grab your wok and your day-old rice, and you’ll have this meal (and maybe leftovers) in no time!
INGREDIENTS
- 4 tbsp canola oil
- 3 oz chicken thigh
- 8-10 large shrimp
- 1 egg
- 1 1/2 cup day-old cooked jasmine rice chilled
- 1/4 red bell pepper seeded, deveined and chopped
- 1 spring onion chopped
- 2 tbsp chili oil with black bean
- 1 tbsp chili oil
- 1 tbsp soy sauce/Tamari
- 1 tsp sugar
- 1/2 tsp salt
- 1 bird's eye chile seeded, deveined and finely chopped
METHOD
Method:
- Heat 2 tablespoons canola oil in a large wok or frying pan over high heat. Add meat and flash-fry for 2 minutes, until nearly cooked through. Transfer to a plate lined with paper towel to drain.
- Heat the remaining 2 tablespoons of oil in the same pan over high heat. Crack an egg into the pan and scramble it for 1 minute, until just cooked through. Transfer to a plate.
In the same pan, place rice, bell peppers, and spring onions and sauté for 2-3 minutes, until vegetables have softened. Stir in meat and sauté for another 2 minutes. - Add chili oil with black bean, chili oil, soy sauce (or tamari), sugar, and salt and sauté for 1 minute, until rice grains are loose and separated. (If rice is clumpy, flatten with a spatula. If rice appears dry or sticks to the pan, sprinkle with a little water.) Add chiles and toss. Transfer to a platter and serve.