We had been served simple yet tasty yellow rice in a private Chinese restaurant few weeks ago and since then I couldn’t stop experimenting how it was done. It has onion spring chops and small bits of egg shreds that looked like it has been stirred with it. It’s not salty at all. Not oily which is typical of northern Chinese fried-rice that made me think it was steamed and once cooked, mixed right away with egg and spring onion. And twice I did it exactly like that. Good but sticky unlike the one we had – firm, loose grains of perfectly cooked non-sticky rice… until I finally got it right!
I served the rice with fried tuna fish and fried aubergine slices. The latter, of course, is so easy and simple. Great as a side dish to anything fried. And oh I remember Brunei’s Pizza Hut has it at the salad bar! Haha icky? Maybe but I love ‘em!
Ingredients for the Stir-fried Rice:
2 1/2 cups of rice (I used Jasmine rice.)
1 egg sprinkled with salt, beaten
1 stalk of spring onion, finely chopped
Steam rice the way you always do with a rice cooker. When it clicks and totally cooked, open the lid for about 5 minutes until no longer steaming hot. Transfer the rice to a bowl fluffing the rice lightly with a fork.
When the rice is no longer hot and completely dry, heat 1 tablespoon of oil in a pan. Add the cooked rice and stir-fry for a minute. Add the beaten egg and continue stir-frying until the egg is cooked into little shreds that mingle with the rice. Then add the spring onion and stir-fry for another minute.
Ingredients for Fried Aubergine Slices:
Olive oil (vegetable oil or cooking oil, it doesn’t really matter)
Cut the aubergines thinly while heating oil in a frying pan. Fry for about 5 minutes on each side until brown. Drain on paper towels and serve hot. Dip the slices in soy sauce or Maggi Savor. Yum!