Traditional Chinese Fried Rice

News| 7th February 2022
Traditional Chinese Fried Rice
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To celebrate the Lunar New Year we are sharing a traditional recipe for what is surely a dish synonymous with Chinese food and beloved by Australians. Fried Rice most likely appeared in South China, where rice is grown extensively, and was a way of using up leftovers. Traditionally, old rice (up to two or three days old), is used as it dries out preventing the dish from becoming soggy . Fried rice is a staple and a dish to be enjoyed often as a main or side. Don’t be tempted to add too much soy! In Australia we can be a bit heavy handed with the old soy sauce. The dish should be seasoned, not soaked. There is never a wrong time to enjoy friend rice! Breakfast, lunch or dinner, print this recipe off and make it a regular in your household. If you’re looking for something sweet to serve up after your Fried Rice? Grab a FireCracker gift set from Breadtop full of delicious sesame covered Happy Crackers.

INGREDIENTS

  • 500-600gm cold cooked jasmine rice (Woolworths or Coles)
  • 100 gm peeled cooked prawns, cut into small dice (I used Kailis pre cooked prawns from Woolworths)
  • 100 ml vegetable oil (Woolworths or Coles)
  • 2 free range eggs, lightly beaten and seasoned with a pinch of salt (Woolworths or Coles)
  • 50 gm chicken thigh, cut into small dice. I used diced leg meat from Mt Barker (Woolworths)
  • 100 gm char siu (barbecue pork), cut into small dice (Woolworths Deli)
  • 50gm garden peas, thawed (Woolworths or Coles)
  • 2 spring onions, thinly sliced into rings (Morley Fresh)
  • 1 tsp sesame oil (Woolworths or Coles)
  • 1 tbsp light soy (Woolworths or Coles)
  • To serve: finely sliced red or green chillies in soy

Something sweet

METHOD

  • Gently loosen the cooked rice with your fingertips or a wooden spoon to separate the grains as much as possible, then set aside.
  • Place your wok on high heat.
  • Add 2 tbsp oil to wok and swirl to coat.
  • Add egg and fry until just set or half cooked (30 seconds-1 minute), then set aside the omelet on a plate.
  • Once the omelet is cool enough to handle, dice it into 1cm square pieces.
  • Add remaining oil to wok and, when very hot, carefully add chicken and stir-fry until partially cooked (1-2 minutes).
  • Add the char siu and rice and stir-fry over high heat, moving everything around to prevent it from sticking (2-3 minutes).
  • Add the prawns, peas and egg to the wok and stir-fry until rice is very hot and fragrant. (2-3 minutes)
  • Add spring onion, sesame oil and soy sauce, and season to taste with sea salt and pepper, then stir-fry for another 30 seconds or until everything is coated and well coloured.
  • Taste and adjust seasoning if required, then serve at once with chillies and soy sauce.

STYLING

It’s got to be red right! I do find red can get a little bit much on mass so I chose to run with a red backdrop with more neutral serve ware and a rattan tray for texture.

Img

  • Black Chopsticks - Salt N Pepper / Osaka - Myer
  • Cotton tablecloth and napkins in clay - Kmart
  • Rattan tray, round - Kmart
  • Sable bowls - Kmart
  • Firecracker set - Breadtop

We’ve teamed up with food ambassador Kate Flower to bring you fresh food inspiration. Kate’s local take on this season’s produce ensures you are always eating fresh, local food. For more food ideas and recipes that taste and look fantastic, click here.

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