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Yung fat chow fan

March 30, 2011

It’s the 88th meal in the challenge, and as that’s such a lucky number in oriental tradition it seemed appropriate to make a (sort of) Chinese dish: egg  fried rice, or yung fat chow fan. It’s the chow fan bit that means fried rice – the yung fat refers to the type.

Full of colour and flavour, with a good dose of soy sauce

The most important thing about this meal is that the rice has to be leftover – it needs to chill in the fridge for at least 24 hours or it just absorbs the beaten egg and gets greasy.

Egg fried rice

Ingredients

100g cooked and chilled rice
1 beaten egg
2 rashers smoked back bacon
4 spring onions, sliced
1 T soy sauce

Method

1. Heat the rice in a wok, and put the bacon under the grill

2. Push the rice to one side and pour the beaten egg into the space in wok

3. Frustrating as it seems, wait for the edges of the beaten egg to start to turn up before breaking up with chop sticks, using a circular motion

4. Add the spring onions and tear in the grilled back bacon before adding soy sauce and any seasoning

5. Stir, and serve hot

This is a wonderfully quick and easy way to use up leftover rice, and I sometimes deliberately cook extra rice when making curry or chili so that I can dish this up as a lazy meal the next day, like I did this evening.

Fried rice is a favourite dish in China – so much so that the idiom for best friend is chow fan pun yao – fried rice friend.

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