The Chinese fried rice is the typical reverse of a risotto - first it's boiled, then fried. Adding egg while tossing it around a wok gives it a nice hearty taste and consistency. We topped it with a few bacon slices and freshly chopped chives. Basic and warming.
Ingredients (serves 2):
- 100 g rice (or 1 cup)
- 1 egg, lightly beaten
- salt and pepper
- 6 bacon slices
- 15 g chives (a handful)
- 2-3 tablespoons sesame oil
First, boil the rice according to package instructions.
Also fry the bacon, making sure the slices have enough space to prevent sticking:
Chop the chives:
Heat the oil in a wok, then add the boiled and drained rice:
Keep stirring to coat every grain with oil and keep stir-frying for 3-4 minutes. Then, add the egg and continue stirring for another 3-4 minutes:
Season with salt and pepper and arrange it on two plates:
Top each plate with three bacon slices and half the chives. It's ready, dig in!