When you’re feeling peckish and your have old rice in the fridge, fried rice is the way to go. It’s fast to make and even faster to eat. If you’re lacking fresh ingredients, just take a look at what leftovers you have languishing away. I’ve made fried rice with leftover barbecue meat, deli meat leftovers, and even just eggs and rice.
Yesterday, I had a fierce craving for fried rice, but I didn’t have any rice or suitable fried rice ingredients in the fridge, so I did the cardinal sin: I made fried rice with fresh rice. If you’ve ever made fried rice with fresh rice you know that it usually turns into a wet mess. The best thing you can do is spread your rice out to let it cool down. Once it’s cold and therefore more dry, you can usually fry it up just fine.
A friend once told me how some young thugs tried to make fun of him:
Thugs: You Chinese, you eat flied lice!
My Friend: Yeah, I do eat fried rice, you have a problem with that?
I guess the thugs didn’t have anything else to say because they just left.
XO Fried Rice Recipe
2 cups of day-old cooked rice
3 tablespoons of XO sauce
1/4 cup sliced green onions
2 eggs, lightly beaten
salt and pepper to taste
Heat your wok or frying pan over high heat and add a tiny bit of oil and scramble your lightly beaten eggs until mostly set, but not over cooked. The eggs will cook a bit more when you fry all the ingredients together. Remove the eggs from the wok and set aside.
Add a tiny bit more oil to the wok and add the fry and fry it, stirring occasionally until all the clumps are broken down and the rice is heated, about five minutes.
Add the XO sauce and continue frying until it mixed completely. Put the eggs back in the wok along with the green onions. Stir to mix, season to taste and serve immediately.