Chinese fried rice

Chinese fried rice

This meal is fantastic for a couple of reasons. Firstly, it gives you the opportunity to raid through your fridge and get rid of any left over little bits of meat and veg that would otherwise be thrown away, and secondly, it goes from wok to plate in about 10 minutes flat.

Anything goes with fried rice – throw in prawns, ham, chorizo, chicken or char sui pork. Same goes for veg – so long as you keep it to very small chunks that cook quickly. To get an authentic takeaway taste, I would say the sesame oil and Chinese 5 spice powder are a must. I’ve tried it without both and it’s just not as nice. It’s also essential to use cooled rice so it doesn’t go gloopy. If you don’t have any pre-cooked stuff to hand, those packets of micro-rice (Uncle Bens, Sharwoods etc) you can buy from the supermarket work just fine.

Ingredients

400g cold pre-cooked white rice

150g cooked prawns

50g parma ham, shredded

1 large onion, finely diced

100g frozen peas

2 spring onions, chopped

2 eggs, scrambled

1 handful coriander, chopped

2 cloves garlic, minced

1tsp dried chilli flakes

1tbsp sesame oil

2tsps Chinese 5 spice powder

1tbsp olive oil

2tbsps soy sauce

Method

Get yourself a really big frying pan or wok and heat your olive oil. Now pay attention, this bit is going to fly by….Add in your onions, 5 spice, chilli flakes, prawns and parma ham. Stir like crazy for two minutes. Next add in your garlic and frozen peas, again stir it up.

Add in your cold rice and mix it all together making sure nothing sticks. After another minute or so of stirring, you want to get the rice heated through, make a well in the centre of the rice with your spoon and crack in your two eggs. Use your mixing spoon to break up the yolks and keep giving it a gentle prod for a couple of minutes. You want your eggs to scramble which wont take long at all under the high heat. Once scrambled, mix them through your rice. To finish off your dish, add the sesame oil, soy sauce, spring onions and chopped coriander. Serve up with some extra coriander piled on top and an extra dash of soy sauce. See, told you it was easy peasy.

Serves 2 (plus extra for top ups – its very moreish)

 

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