In a bowl, mix
Granulated Sugar (1 tsp)
Salt (1 tsp)
Chicken Bouillon Powder (1/2 Tbsp)
Ground White Pepper (1 dash)
Wash and rinse the
Long Grain White Rice (2 cups)
a couple of times to remove impurities. Rinse it under running water through a strainer, using your fingers to let the water run through the uncooked rice.
In a heavy bottom pot, add in the rice, seasoning mixture,
Water (2 1/2 cups)
Oil (2 Tbsp)
Yellow Egg Shade Food Coloring (1/4 tsp)
Stir everything together and cover with a lid.
Bring to a boil and then lower the heat at the lowest setting and cook for 15 to 20 minutes or until all the water is absorbed by the rice.
Turn off the heat and let it steam for 10 to 15 minutes with the lid on. Do not open the lid.
Use a fork to fluff the rice.
Transfer to a pan and let it cool to room temperature. Once it cools down, refrigerate the rice for next day use.
Onions (1/2 cup)
and roughly slice
Scallions (1 stalk)
into strips, using only the green portion.
Boneless Pork Leg Roast (3.5 oz)
or char sui pork. Measure 200g or 7 oz of the cooked rice.
In a smoking hot wok, add
Oil (2 Tbsp)
and diced onion. Saute the onion just before translucent.
Add in the roast pork or any available ingredients. Since the roast pork is already cooked, just saute for 1 minute to heat it through.
Add in the 200 grams of rice and cook at medium high heat until the rice is hot. Make sure to continuously move the fried rice around to ensure even cooking.
Add the the sliced green onion and
Water (2 Tbsp)
and continuously stir for a few seconds.
To plate, flaten some rice in your ladle. Turn over a plate and hold it over the ladle with rice. Turn the plate over along with the ladle to get your perfect fried rice.