Potato Fried Rice
A delicious and authentic rice and congee recipe for Potato Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 1 and 1/2 tablespoons vegetable oil
- • 3 slices bacon (chopped)
- • 1 cup diced potato (1/3-inch or 1-cm cubes)
- • 1 and 1/2 tablespoons light soy sauce (*Footnote 1)
- • 3 eggs (beaten)
- • 3 cups cooked white rice
- • 1 cup diced ham (or other leftover meat (chicken, beef, or prawns))
- • 1/2 cup frozen green peas
- • 1 teaspoon cumin powder
- • 1/4 teaspoon white pepper powder
- • 4 spring onions (chopped, green and white part separated)
- • Salt to taste
Preparation Steps
Add 1/2 tablespoon oil and bacon to a large nonstick frying pan. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.
Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.
Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.
Add frozen peas, ham, and spring onions. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.
Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.
Add cooked potato back into frying pan. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.
If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.
Serve hot as a light main or side.