Photo: Coordination LIM TSIAO HUI Photography VERNON WONG Art Direction & Styling NIKKI HO
By Tony Wun Shun Kong, executive Chinese chef of The St. Regis Singapore
CHEF WUN’S TIPS:
1 Use peanut oil – it adds a more aromatic flavour to your fried rice than any other type of oil.
2 Cook your rice with a little less water than you usually would, so that it is slightly al dente and the grains are less likely to clump together.
3 Instead of using freshly-cooked rice, use rice that has been chilled overnight so that the grains are firmer and your fried rice is less likely to be soggy.
4 For the rice to be well-coated with the eggs, add the rice when the eggs are half-cooked.
5 Fry rice with its other ingredients over medium heat, so that the grains can slowly absorb the flavours of the other ingredients.
CANTONESE-STYLE BEEF FRIED RICE
2 tbsp peanut oil
200g beef, chopped
2 egg yolks, beaten
11/2 cups cooked rice
Soya sauce, to taste
Salt and white pepper, to taste
1 stalk spring onion, chopped
1 Heat the oil in a hot wok over medium heat. Stir-fry the beef briefly.
2 Add the egg yolk and stir-fry until half-cooked.
3 Add the cooked rice and stir-fry until the grains separate.
4 Add the soya sauce, salt and pepper. Top with the spring onions and serve hot.