The husband cooked us a delicious Valentine’s Day dinner of chicken chop, baked potatoes and bacon and peas last night! So this morning when he asked for a DTF style fried rice, I couldn’t possible say no right? Initially I was stunned for a minute thinking how I am going to cook this. I also did a quick mental stock-take of my ingredients.. yes I have prawns, eggs, spring onion and even overnight rice from Friday. I think can ah!
This was last night’s dinner if you haven’t seen it yet on my Facebook page:
Being a mega bak kwa fan, he also asked to add some in the fried rice (it’s totally optional) and volunteered to cut them into small pieces. Not bad, got initiative.. volunteer to do little chores, volunteer to wash the dishes, volunteer to heat up the leftover potato from last night while I concentrate on cooking the fried rice. I kena trapped ah? I think he is more clever than me? Luckily I love to cook =)
Honestly, I find DTF’s fried rice just.. ok. It’s “good” because of the copious amount of oil, and of course because it is tossed under extreme heat in a (well-oiled) wok. My version at home isn’t so oily but is still moist. Each fluffy grain of rice is coated with golden egg, and because I didn’t add any soy sauce, you can taste all the individual ingredients instead of tasting seasonings. Plus, you won’t risk the rice getting soggy.
My “secret” is to pour the beaten eggs over the overnight rice first before frying. Let the egg coat the cooked rice before you starting frying them in the wok. This way, you ensure that the rice remains moist instead of being cooked to death while you try desperately to combine the eggs with the rice in the wok. We’re often not quick enough to combine everything evenly before the egg cooks. And then you end up with bits of stray egg and parts of white rice. Not nice.
Ready for an easy and delicious fried rice recipe? Here we go!