I have a confession to make: I love fried rice. If carbs and too much oil weren’t a health issue, I’d walk right up to any (proper) Chinese restaurant and order myself a ginormous plate of yong chow fried rice (also commonly known as “Special” Fried Rice. There’s something satisfying about eating those fluffy grains, a token sprinkling of mixed vegetables full of wok hei (which is Cantonese for “breath of the wok”), eggy goodness.
It is also a dish that seems to satisfy the husband immeasurably. Every now and then he’ll have hallucinations about fried rice, and he’ll throw in a puppy-eyed look and start pleading for me to cook him some. Ok this sounds shameless, but I secretly think that my version of fried rice can really kickass. Of course it’s a personal thing, since home-cooked fried rice is always a cauldron for unwanted leftovers or whatever secret favourites you wish to put in. I don’t think it’s necessary to put in any instructions or recipe but I thought I’d share my secret ingredients…because a good fried rice secret is always worth sharing!
- XO sauce – just a tiny bit
- Sambal belachan – this thing really kicks ass, but the amount is really up to you or your tolerance levels for spicy food
- Fish sauce – between fish and soy sauce, I’d opt for the former. This makes ALL the difference in the flavour!
The Epicureal Fried Rice
So there you have it, my secret fried rice ammunition that makes the husband happy (men are so incredibly easy to please!) and apparently makes him super-efficient at work!
Epicureal Epiphanies 