Fried rice is comfort food at its finest. Here, we salute this enduring classic.
Fried rice is comfort food at its finest and we salute this enduring classic as we count down to our 50th anniversary.
"Things were simpler back in the day" is a common refrain and in the case of a fried rice recipe in our July-August 1966 issue, these words ring true. Note the brevity of the ingredients list and the succinct method. In fact, all the recipes in this Chinese feature are on the short side, perhaps reflecting the limited access to Asian ingredients back in the day.
Over the past five decades, we've published many recipes for fried rice - an all-time favourite - including an ultra-simple mushroom version by the team behind Lau's Family Kitchen in Melbourne's St Kilda and a Thai-flecked rendition with snake beans, baby corn, fish sauce and lime juice from Louis Tikaram at LA hotspot EP & LP.
Our expert on Asian food, Tony Tan, has shared the Yangzhou version chock-full of prawns, chicken, barbecue pork, peas and egg and finished with sesame oil, and our food editor Lisa Featherby delivered this luxe crab-flecked masterpiece finished with spring onions and roasted chilli flakes in a recent issue. This is comfort food at its finest - an enduring classic.