Fried rice has been around since the eureka moment when moms tried to recycle their leftover rice. Each Chinese family up to as late as two generations ago would cook more rice than eaten. It is mainly because of superstition and for good luck. The leftover is a sign of abundance in the family and signifies that food will never run out.
Mom would heat the wok and drizzled some oil on it. She would then throw in some chopped garlic. It will be fried till brown and with the fragrance wafting through the air. The “yesterday’s” rice went in, followed by a generous sprinkling of soy sauce. The final product would be a good food plate, where the main component used was not fresh. What an irony!
I like my fried rice with grains loose, fluffy and non-starchy. Only yesterday’s rice will do. It has a way of making the rice much less starchy. When fried, it will not lump together, but each grain will detach from each other. It will be aromatic with an intense fire and have a strong wok-hei (breath of the wok). Putting in some crunchy diced vegetables and a ‘ton’ of fresh prawns will enhance the platter. Topping it with a fried egg or cracking an egg on the wok and stirring the rice will complete a great comfort dish.
In many Cantonese restaurants dishing out fried rice is a skill that is hard to master for the apprentice. An equivalent in the western kitchen may be in making a great omelet. So easy, yet so challenging! The final frontier is how to get the egg into a wok of piping hot fried rice and, by stirring, to lightly coat every single grain of rice! Of course, I am exaggerating, but then that’s the goal to shoot for the Chinese chef.
Fried rice is comfort food for many in Malaysia. As a frequent traveller, I go for fried rice for a quick psychological boost as it reminds me of home-cooked food. This gives me an “endorphin rush.” Honestly, there is nothing like having a full stomach of my familiar food in a faraway land.
It is also readily available as it is easy to cook. Any little shack of an eating joint can fry one up. It may be dilapidated and run down from age or built up from a patchwork of discarded materials. I just loved it sitting down in the heat of the day and sweating in someplace far away like Mae Chan working on a project and still get my plate of fried rice.
One of the first words I learned in a foreign language will be fried rice. Language learning begins with the food that I like. Progress will find its way from then on. Once you can say nasi goreng and Khao Phad, you won’t starve in at least six countries! An Indian friend of mine learned these magical words, “chow fan” and can order his food like a pro in the Chinese Tai Chow in the ’80s, where food habit is still very provincial and insular.
Finally, fried rice is always clean food. By eating it immediately, there is no chance for flies to land on rice’s hot plate. Flies will only be dangerous if they have an opportunity to do their thing on the food. It means cold food and left unattended. I have eaten fried rice in hawker’s stalls with lots of flies and came out unscathed. Just remember, focus on ordering and eating hot food that comes off the hot wok/pot/pan.
How about flies landing on the plates, bowls and cutlery? My rule of thumb: generally flies land on food and drinks and not on bare utensils. Check and see if their dishes are clean, dry and not greasy. Then proceed with ordering your food. So don’t freak out! Enjoy your fried rice!
