Fried rice is the easiest dish to cook when time is limited, and when you have overnight leftover rice.
It’s also super versatile as you can cook it with almost any ingredients at hand.
We came up with this fried rice recipe as we had just received luncheon meat from @dchookitchen. It’s seriously good – it is completely natural with no chemical taste and the colour comes naturally from red yeast. We like that it’s not very salty too! The fine folks have been fine-tuning the recipe – so the new luncheon meat 2.0 version has a smoother texture and option for less salt.
We highly recommend the luncheon meat – it’s RM18 for a 400g block – and is WAY better than your regular canned luncheon meat. The luncheon meat is already cooked and can be kept in the freezer for a month. Order the luncheon meat via their Instagram account here. They also daily menu of lunch and dinner rice box. Do check them out.
Back to the fried rice!
So, we cooked extra rice last night because we wanted to whip out a quick and simple fried rice for lunch today based on what we have in the fridge. We keep the seasoning light because the luncheon meat and fish cakes provide a lot of savouriness, with garlic and shallots as base aromatics.
It is best to use overnight rice to get firm and dry rice. So if you can, definitely plan ahead.
We used parboiled basmati rice – as it is fluffy enough with a nice bite. Easy peasy – lunch was done in less than an hour – with some leftovers for dinner.
Check out our videos and step-by-step instructions on our Instagram post here.
KEY TIPS:
* Best to use high heat when cooking fried rice to get the ‘wok hei’ or slightly charred rice taste.
* Overnight rice is best used to yield firm and dry rice. Freshly cooked rice can be too moist and could result in clumpy and mushy rice texture.
Luncheon meat fried rice [Recipe]
Course: Lunch, DinnerCuisine: Chinese, MalaysianDifficulty: Easy2
servings15
minutes10
minutesEasy-to-cook luncheon meat fried rice.
Ingredients
1.5 cup cooked overnight rice
2 eggs
2 shallots, minced
6 garlic cloves, minced
2 fish cakes, sliced
50 grams mushrooms, sliced
1 medium carrot, diced
130 grams luncheon meat, diced
Salt, adjust to taste
Soy sauce, adjust to taste
White pepper, adjust to taste
Sesame oil, adjust to taste
Scallion, chopped
Cooking oil
Directions
- Heat up cooking oil in wok over high heat. Fry garlic and shallots until fragrant.
- Add carrots first to the wok. After a minute, add the luncheon meat and mushrooms.
- Add the fish cakes. After about 30 seconds, add the eggs and mix it well with the other ingredients in the wok.
- Add the rice and stir-fry further. Season with salt, pepper, soy sauce and sesame oil to taste.
- Finally add the chopped scallion. Turn off heat and mix well. Serve immediately.
Notes
- Best to use high heat when cooking fried rice to get the ‘wok hei’ or slightly charred rice taste.
- Overnight rice is best used to yield firm and dry rice. Freshly cooked rice can be too moist and result in clumpy and mushy rice texture.
