Ingredients:

-1 cup rice

-4-6 cloves of garlic

-1-2  shallots 

-2 eggs

-½ cup spring onion

-Soy sauce 

-Oil ( vegetable oil or peanut oil)

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Step one: preparing

First, wash and rinse the rice under water to get all the starch because we don’t need that. Then add your rice to your rice cooker and depending on the amount of rice you used, double the water. For example, if you use one cup of rice, use two cups of water. If you don’t have a rice cooker, use a pot. Repeat the washing process, then add the rice into the pot, and add double or a little more water. After the water boils, reduce the heat to medium, and let it simmer with the lid closed for 15-25 minutes depending on your understanding of medium heat. After the rice is done cooking, leave it overnight so the rice can separate more easily. This will make it more tender. Cut some of the tip of the spring onion and chop to thin or thicker slices, depending on your preference. Dice the shallots and garlic. Whisk your eggs with a chopstick and if your asian and you don’t know how to use chopsticks… you bring dishonor to your family.

Step two: cooking 

In a high heat pan put in room temperature oil then let it sit for a moment. Then add the eggs. You are going to want to scramble the eggs and add a little more oil. After you scramble the eggs, remove them from the pan, then add your chopped garlic and shallots until fragranced. Next, add your rice that was set overnight and stir until all the rice is separated and cofted in the oil. Stir for a minute or two. If you want your rice to be crispy, then press the rice to the bottom of the pan with a spoon or a spatula. Then add your eggs and continue stirring. Add a little salt and soy sauce at a time, and stop adding when you like the taste. Lastly, turn off the heat, add your spring onions and mix well. Do not overcook the spring onion since you are using the heat from your rice to cook it. Now, you’re ready to eat! 

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Preparation time: 30 minutes

Difficulty: Low

Summary/Background information:

The earliest recorded fried rice dates back to the Sui dynasty in china. Fried rice was a good way to use leftover rice. Where in Chinese culture it is deemed taboo to waste food. Traditionally southern asians prefer plain rice as a stable base eaten with meat and vegetables. Rice, vegetables and meat from the previous day have passed their prime but are still good to consume. It is too good to feed to animals, so it’s often mixed together with soy sauce and garlic, making a hot meal. Fried rice is not just a popular Chinese cuisine, but it symbolized the hard work of people back in the day, where food was a scarce resource.