Asian Fried Rice
Easy
< 20 Minutes
Serves 6
Asian Fried Rice
Method
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
After letting rice stand covered for 5 minutes, rinse then drain well. Spread out onto a baking tray. Refrigerate, uncovered for 2 hours or until cold. Combine oyster sauce, soy, sugar, wine and seasoning together.
Tip: Spreading the rice onto a tray and refrigerating uncovered allows it to dry on the surface, this prevents it going ‘gluggy’ when stir-frying. If you're short on time, freeze the rice for 1 hour.
Heat a wok over medium heat until hot. Add 2 teaspoons of oil and swirl to coat the wok. Add the egg and swirl to form a wafer-thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Roll up omelette and thinly slice crossways.
Wipe wok clean and heat over high heat until hot. Add remaining oil with onion, garlic, ginger, half the chilli and bacon or sausage, stir-fry for 2 minutes or until onion is soft. Add the prawns. Stir-fry for 1-2 minutes or until prawns turn pink.
Add the rice, green onions, capsicum, peas and combined sauce. Stir-fry for 4 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with remaining chilli. Serve.
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Asian Fried Rice
Easy
< 20 Minutes
Serves 6
N/A
Ingredients
Method
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
After letting rice stand covered for 5 minutes, rinse then drain well. Spread out onto a baking tray. Refrigerate, uncovered for 2 hours or until cold. Combine oyster sauce, soy, sugar, wine and seasoning together.
Tip: Spreading the rice onto a tray and refrigerating uncovered allows it to dry on the surface, this prevents it going ‘gluggy’ when stir-frying. If you're short on time, freeze the rice for 1 hour.
Heat a wok over medium heat until hot. Add 2 teaspoons of oil and swirl to coat the wok. Add the egg and swirl to form a wafer-thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Roll up omelette and thinly slice crossways.
Wipe wok clean and heat over high heat until hot. Add remaining oil with onion, garlic, ginger, half the chilli and bacon or sausage, stir-fry for 2 minutes or until onion is soft. Add the prawns. Stir-fry for 1-2 minutes or until prawns turn pink.
Add the rice, green onions, capsicum, peas and combined sauce. Stir-fry for 4 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with remaining chilli. Serve.