- 1 dl oyster sauce
- 1 dl soy sauce
- 2 tbsp cane sugar
- 2 tbsp gochujang (strong chilli paste)
- ½ dl fish sauce
- 1 chopped garlic clove
Mix everything well. It is a good idea to make a large portion for refrigerated storage. It will practically keep forever.
- 300 g boiled rice (preferably jasmine)
- 1 garlic clove
- 1 egg
- Vegetable oil for frying (with the exception of olive oil)
- 1 bunch coriander
- 1 lime
- Chilli flakes or fresh chilli
Vegetables in suitable sizes.
- When it comes to the choice of greens, there is nothing right or wrong. But I would recommend that you avoid overly watery vegetables and go for short cooking times. I frequently use broccoli, carrots, spring onions, shallots and pointed cabbage. If you have any meat ”leftovers”, such as e.g. roast pork or chicken, this can also be used.
Fry garlic in 5 tbsp oil at medium heat till golden. Turn the heat up to maximum before adding the rest of the vegetables. Fry for a few minutes at maximum heat. Then add rice and meat. Fry everything well for about 2-3 minutes. Add the egg, mix well with the hot vegetables and the rice. Fry well at medium heat till the egg has been cooked. When the sauce (about 1-2 dl) is added, turn up to maximum heat. Toss well and then turn off the heat. Serve with chilli, lime, chopped coriander and a little fish sauce on the side.
DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).