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Fried Rice

As most of you all know by now, I love Asian food. My Good Irani Mum and Good Parsi Mother in law have both made homemade fried rice many times in the past, and we all love it! I had some chicken and ham on hand so decide to whip this up one night after work. The result: as good as take out, minus the MSG!

Serves 4

Preparation Time: 10 minutes + 2 hours soaking / Cooking Time: 15 minutes

As most of you all know by now, I love Asian food. My Good Irani Mum and Good Parsi Mother in law have both made homemade fried rice many times in the past, and we all love it! I had some chicken and ham on hand so decide to whip this up one night after work. The result: as good as take out, minus the MSG!

Ingredients

  • 2 rice cooker cups / 310g medium grain rice
  • 4 rice cooker cups / 650ml chicken stock or water
  • 1 tsp salt
  • 1 tsp oil, for rice
  • 4 medium sized white mushrooms
  • 2 medium sized carrots
  • 1/2 cup cooked peas (optional - I don’t like peas!)
  • 1 cup finely sliced spring onions
  • 2 eggs, beaten
  • 1 cup diced, cooked meat (BBQ chicken, ham, BBQ pork etc)
  • Oil, for frying (I use coconut)
  • 2 tsp ginger and garlic paste
  • 1 tsp shrimp paste (optional)
  • 1-2 tbl light soy sauce
  • 2 tsp fish sauce

 

Method

  1. Soak the rice in cold water for 2 hours. Then, rinse the rice thoroughly at least 3 times until the water runs clear.
  2. Put the rinsed rice, stock/water, teaspoon of oil, and teaspoon of salt in a rice cooker. Cook, fluff with a fork and keep warm in the rice cooker.
  3. Peel and thinly slice the mushrooms.
  4. Peel and chop the carrots into small cubes.
  5. In a large wok, add one tsp of oil and fry the egg as a large omelette for 30 seconds on one side. Flip and fry for further 30 seconds until cooked. Remove from wok and cool on chopping board.
  6. Add a couple more tablespoons of oil and fry the garlic and ginger paste, and shrimp paste for 1 minute.
  7. Add in the chopped meat, mushrooms, carrots and peas and stir fry for 2-3 minutes until mushrooms and carrot soften. Remove meat and vegetables from the wok into a separate bowl.
  8. Add the cooked rice to the wok with a little extra oil (2-3 tsp) and stir fry gently for 2 minutes.
  9. Add the soy and fish sauce to the rice and stir to coat rice evenly.
  10. Add the meat and vegetables back to the rice, and stir. [NOTE – Have a taste at this point and if there is less salt, you can add another splash of soy sauce.]
  11. Chop the omelette up into strips or squares, add to the wok and stir for 30 seconds.
  12. Shut the heat, add the spring onions and mix. Leave wok on stove for 5 minutes to allow flavours to infuse.

Serve with chopped chilli, sweet chilli sauce or our favourite, Chu Chow Chilli Oil!

Enjoy! GPW