This has got to be the most basic fried rice that I have made and it literally takes only about 15mins to get everything “cooked” (warm). This is how I remember fried rice to look like when I was younger in Singapore. The frozen corn, carrots and peas combination with the bits of ham and eggs.
There are fried rice (here and here)recipes posted on this blog but this has got to be the closest to how quick and easy fried rice should technically be. All the ingredients used are all cooked, except for the eggs and all you need to do it just warm the ingredients and season them with something sweet and salty.
The combination used today is dark soy sauce and light soy sauce. You can change up the sweet salty combination. Use fish sauce instead of soy sauce or oyster sauce instead of dark soy sauce. If you want to stay on the safe side of the sweet salty combination. Stick to this ;) You can’t really go wrong with using dark and light soy sauce. In case you are wondering what the difference is between dark and light soy sauce, dark soy sauce has a molasses flavor component and the ability to colour food while light soy sauce is thinner (more runny) and saltier.
In case you are wondering what the red sauce is? Its Sriracha. We don’t really use Sriracha in Singapore that often, but its the best we’ve got in Germany.
4 cups of cooked white rice
dash of fish sauce
dash of sesame oil
dash of soy sauce
3 tbs oil
4 cloves of garlic, minced
2/3 cup peas (frozen or canned)
2/3 cup carrot, chopped (fresh or frozen)
2/3 cup sweet corn (frozen or canned)
100g ham, chopped
3-4 tbs soy sauce
2 tbs dark sauce
2 tbs sesame oil
In a bowl, beat 3 eggs with fish sauce, sesame oil, soy sauce.
Heat a wok with 1 tbs oil on high, add beaten eggs in the pan. Let egg seat for a minute before stir frying it, like you would scramble eggs. When eggs are no longer runny, remove from wok and set aside.
Add the remaining oil to heated work, add garlic, fry for 1/2 a min then add peas, carrots, sweet corn* and chopped ham. Fry till everything is warm or soft.
Add the rice. Mix well with the ingredients in the wok then add soy sauce dark sauce, sesame oil and pepper. Reduce heat to low, return eggs to wok and mix all ingredients thoroughly. Let it sit for about 2mins.
Serve with tons of sriracha!!!! Enjoy.
*You could use frozen peas, carrot and corn, but make sure to fry for 1 min or two longer till everything is warm.