When it comes to the unassuming dish of fried rice, I am quite particular about mine.
In my book, the trinity of carrots, corns and peas is a huge no-no. More fanciful ingredients that found their way to those served in restaurants such as crab meat, lobster meat, abalone and even good old char siew do no make the cut either.
Not surprisingly, you’ll seldom find me ordering one outside. Not when the best is readily available at home.
Of course I am referring to my mother’s creations. By far, one of her most well-received concoction, especially by the men in the house, is the unlikely partnership of fermented black beans, diced onions, eggs and bacon.
Though some of my personal favourites are just about a combination of the simplest stuff: heaps of sizzling minced ginger in fragrant sesame oil with eggs; chopped preserved vegetables and eggs; green onions, parsley and yes, more eggs. Topped with an indulgent dollop of XO sauce or the occasional sambal chilli, with a generous side serving of stir-fry greens and I am in heaven.
After all this while, I am still working on perfecting the art of frying rice. Straightforward and easy it may seem, it takes practice and experience to whip up popping golden grains that has nary a trace of oil but still taste moist and fluffy.
Now, I am not big on carbs but I can easily devour a plate of Mom’s fried rice by myself anytime.