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Fried Rice




Source of Recipe


Stef's own






Recipe Introduction


Use whatever vegies are left in your fridge: celery, capsicum, even mushroom. Baby corn is a classy addition. You may substitute leftover roast meat, chicken or ham for the shrimp. The variations are endless. Serves 4





List of Ingredients



• 2 eggs
  
• peanut oil
  
• sesame oil
  
• fish sauce
  
• 4 cups cooked rice
  
• 100-250g shrimp or small prawns (canned is ok)
  
• 1/2 onion chopped very finely
  
• 1 carrot chopped very finely
  
• 1 clove garlic, chopeed very finely
  
• 1 cm ginger chopped very finely (optional)
  
• 1 cup frozen peas
  
• 1 cup frozen corn (optional) or use frozen mixed veg
  
• 1 1/2 cups bean sprouts
  
• 3 spring onions finely sliced.
  
• soy sauce
  






Instructions



1. Mix eggs together in small bowl. Add a tiny bit of fish sauce for flavour and a bit of water to thin sligtly.
   
2. Heat peanut oil in wok. Pour in egg (in one or two batches but making sure it is thin.
   
3. Cook egg until just set (less than half a minute. roll up and remove to a plate.
   
4. Add sesame oil to the oil in the wok and fry onions, garlic, ginger until tender.
   
5. Add carrots (plus celery, peppers if using) and a splash of water and stirfry on low heat unti slightly softened.
   
6. If prawns raw,cook them at this point in with the vegetables.Otherwise just add in rice.
   
7. Stirfry rice adding in immediately frozen veg and cooked meat. Add a touch more oil if needed (fried rice is NOT a lowfat meal)
   
8. When vegetables are not frozen anymore add in 3-5tbsp soy sauce and 1-2tbsp fish sauce.
   
   
9. Add beansprouts and toss until wilt slightly. Turn off heat. Sprinkle over top spring onions and sliced rolls of egg.
   
10. Makes a great side dish for a party or main dish for every day.