Recipes

Classic fried rice

Classic fried rice

Fried rice is a great thing to make with left-over rice, so make sure you always cook more rice than you need and keep it in the fridge or freezer. This is so simple but utterly delicious. The key is not to use freshly cooked rice — it sticks together easily and soaks up too much of the flavouring. You can add anything you like, or take stuff away, depending

Ingredients

  • 555 g (1 lb 4 oz/3 cups) cooked rice
  • 3 tablespoons peanut oil
  • 4 large green king prawns (shrimp), peeled, deveined and roughly chopped
  • 2 eggs, lightly beaten
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped ginger
  • 150 g (5½ oz) Chinese-style barbecue pork, roughly chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon yellow bean soy sauce
  • ½ teaspoon sea salt
  • 1 teaspoon sugar
  • 2 teaspoons oyster sauce
  • 1 teaspoon sesame oil
  • 3 spring onions (scallions), cut into julienne
  • A pinch of freshly ground white pepper

Method

Heat a wok until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked, then remove.

Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.

Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.

Add the rice and stir-fry for another minute, then return the prawns to the wok. Add the soy sauces, sea salt, sugar, oyster sauce and sesame oil, and stir-fry until the rice is coated with sauce.

Add the egg and spring onions and toss together. Transfer to a serving bowl and sprinkle with ground pepper to serve.

NOTES: First published in Neil’s cookbook Balance & Harmony.

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