Lenny is a whiz with fried rice. Last time she made it I was well impressed, to the point that I would eat it over stuff from a Chinese restaurant any day.
And that’s saying something. I reckon it’s really hard to replicate the flavours of your better-than-average Chinese takeaway. Maybe it’s down to MSG, which in some Asian cultures is literally known as “taste” (oh, if only you could buy good taste in powdered form). We’ve got nothing against MSG, really – it’s either in the food we buy or it isn’t – but we don’t have it in our kitchen, and don’t have any idea how, or how much of it, to use.
This version of Lenny’s secret fried rice is powered by leftover turkey, ham and pork from Christmas, with the standard accompaniments, such as peas and an omelette fried in the wok then chopped up.
Lenny’s secrets, by the way, include “loads of pepper – more than you’d think it’s possible to eat”, and sesame oil. Vegetable oil for the cooking is a must as well – don’t use olive oil (or motor oil for that matter). Maybe it’s just me, but I like fried rice to have that wokky, smokey taste of slightly burnt oil.
Slicing the mushrooms thinly is another Lenny top tip – bigger chunks will go slimey when you reheat the fried rice for lunch the next day.
In this batch I think she lost her way a bit by adding sweet chilli sauce. Tomato sauce is better (maybe there’s some MSG in it).
And don’t use as much uncut chilli sauce as she did.