serves
2-4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Fried rice is one of those lovely comforting foods that everyone in the world seems to like – no one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.
Ingredients
- ⅓ cup peanut oil, plus 1 tbsp extra
- 4 large free-range eggs, beaten
- 1½ tbsp finely chopped ginger
- 4 garlic cloves, diced
- 1 medium-sized brown onion, finely diced
- ½ cup roughly chopped rindless bacon rashers or Chinese sausage
- 1 tsp white sugar
- 2 tbsp shao hsing wine
- 5 cups cooked medium-grain white rice
- 1 tbsp oyster sauce
- 1 cup finely sliced spring onions (scallions)
- 3 tsp Maggi seasoning
- 2 spring onions (scallions), finely sliced on the diagonal
- ¼ tsp sesame oil
- ¼ cup light soy sauce
- ½ large red chilli, finely sliced on the diagonal
Serve as a simple supper for 2–4, or as part of a banquet for 6
You will need 5 cups cooked medium-grain white rice for this recipe
Instructions
- Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
- Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add brown onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onion, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
- Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fried rice is one of those lovely comforting foods that everyone in the world seems to like – no one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.
