White Hat's Fried Rice

There’s no point attempting to cook fried rice unless you have a wok and a flame. However that needn’t be a problem. Even if you live in a city apartment with only an electric stovetop, you can buy little portable butane units capable of heating a wok to a reasonable temperature. Head out on the balcony and bob’s your uncle and you don’t even have to worry about cleaning afterwards because the birds will take care of spillage.

In advance, take a couple of dried Chinese mushrooms and reconstitute them in warm water. Then slice them thinly and retain the water.

Heat the wok to medium heat. Add a thin film of oil. You will need peanut oil or rather than olive oil for the high heat of the wok. Mix together four eggs with a fork, add them to the wok and make a thin omelette. When it is still a little gooey but basically set remove (in one piece if you can) and remove any leftover bits from the wok which might burn. Add aromatics – chopped garlic, ginger and onion – also chilli if that takes your fancy and simmer until they are smelling aromatic. Then add cubed Chinese sausage or bacon or Christmas ham. If you are using Christmas ham this is a chance to use the less presentable fatty bits because the fat will render down. Turn up the heat and when the meat is taking some colour add a few cups of yesterdays cooked rice, any other finely chopped leftovers you think will work (but in moderation – you still want this to be a rice dish), a splosh of Chinese wine and some dark Asian sauce such as oyster sauce or ketchup manis as well as the sliced mushrooms along with their water.

Keep breaking up the rice and mixing everything around until you feel it is close to serving. Slice the omelette into strips and blend through. Serve in individual bowls garnished with chopped spring onions and a light soy sauce on the side.