Chin Taylor's Fried Rice

200g cooked and cooled good quality long grain Thai fragrant rice ( 2:1 Water:rice ratio, cooked in a  Rice cooker if possible)

1 Egg

2 tsp Light soy

1 tsp Dark  Soy

⅓ tsp Salt (plus a pinch)

⅓ tsp MSG (plus a pinch)

3 tbsp Veg oil

PREPARATION

Cook your rice, the night before if possible (leave until cool then place in a container in the fridge overnight), it's better as the rice starch can retrograde, meaning the texture and flavour is different, but if not then you can use straight after cooking, it's just not the same.

COOKING

2.      When you’re ready to cook, crack the egg into a cup or bowl and add a pinch of salt and a pinch of MSG and whisk very well.

3.      Then to your rice, add 2 tsp light, 1 tsp of dark, half your salt and MSG and mix until rice is coated. If you want your rice darker just add a touch more dark soy.

4.      To a wok add 2 tbsp veg oil, and when hot drop your egg into the oil itself, not the base of the work and stir, this will create the ribbons you’re after.

5.      Brown off your egg then add your rice and season with the remaining half of your salt and MSG and stir in. Allow the rice to sit and tap the rice down with the back of your cooking spoon, this removes lumps, helps soften the rice and keeps it in contact with the base of the wok, after 15 – 20 seconds stir and repeat, allowing the rice to catch, giving you that “Wok Hei” flavour you want.

6.      The rice is done when it is piping hot and moves like wet sand, just before dishing out, throw some spring onions and stir in. Now enjoy!

Note: DO NOT WASH YOUR RICE AFTER COOKING, you’re trying to dry it out, not make it extra wet.