Fried rice is one of my all time favourite foods. I have eaten it in many different restaurants all over the world, but nothing can beat home made fried rice. This recipe is great for using left overs as you can put almost anything into it. Plus, it’s simple, tasty and can be made with no fuss and very little washing up afterwards! :)
2 cups long grain rice, cooked
500g deshelled frozen prawns, defrosted
500g minced pork
700g frozen peas
Deep fried shallots for garnish, optional
- Mix 1-2 tablespoons of oyster sauce, 1/2 tablespoon sesame oil and 2 tablespoons soy sauce into the minced pork and leave to marinate for about 30 mins.
- Once marinated, fry in a dry, hot wok until cooked through and browned. Set aside for later.
- In a bowl whisk the eggs and season with a splash of soy sauce. Add a tablespoon of oil to the wok and cook, like an omelette, but breaking the egg into pieces as it cooks. Set aside for later.
- Add 2-3 tablespoons of oil into the wok and wait until very hot. Place the rice into the wok and fry until the rice is broken up and slightly shiny from the oil.
- Stir the prawns into the rice, then add the peas, minced pork and egg.
- Add soy sauce to taste and continue frying for approximately 5 minutes.
- Divide into bowls and sprinkle some deep fried minced shallots on top.
- cook the rice 1-2 days before as this will give a chance for it to dry out slightly. If you use freshly cooked rice the finished dish may be too wet.
- it doesn’t matter too much if ingredients stick to the bottom of the wok, just make sure you scrape them off before they burn and this will all add to the taste of the rice.
- use a well seasoned wok as this will add a lot of flavour as you fry the rice. The longer you fry the more taste will be imparted to the rice (this is a good upper arm work out!)
- you can replace the pork with a packet of bacon rashers, smoked bacon adds a wonderful taste to the rice, or if you’re a real meat lover then you can use both minced pork and bacon!