Sunday, May 02, 2010

Easy Fried Rice Recipe

You will need 550 grams (about 3 3/4 cups) cold cooked rice for this recipe. The day before making the fried rice we do the following: Boil one cup (205 grams) of long grain rice according to the packet directions. Pour cooked rice into a colander or sieve and rinse under cold running water to remove any excess starch. Drain very well. Transfer rice to a container, cover and refrigerate.

Preparation time: about 25 minutes

Serves about 7 as a side dish or 3 as a meal.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

2 large eggs, beaten with a fork until combined
30ml (1 tablespoon plus 2 teaspoons) peanut oil (or any oil suitable for stir-frying)
140g (about 3 bacon rashers with rind and fat removed) finely chopped bacon
36g (2 1/2 tablespoons) finely minced onion (about 1/2 small onion)
550g (3 3/4 cups) cold cooked long grain rice
10g garlic cloves (about 2 medium cloves), peeled and crushed
112g (3/4 cup) frozen peas and corn kernels, thawed
50g (scant 1/2 cup) finely chopped green onions (green shallots)
30ml (1 tablespoon plus 2 teaspoons) soy sauce
Salt to taste (we use about 1/2 teaspoon fine table salt)

Season the beaten egg with a pinch of salt. Heat one teaspoon oil in a wok on medium to high heat and pour egg into wok.

Use a stir-fry spatula to pull areas of the cooked egg aside, allowing uncooked (runny) egg to flow to the bottom of the wok. Cook until the egg is nearly set (about one minute), then flip omelette over. Cook until omelette is just set. Remove wok from the heat (or turn off if electric). Remove omelette from the wok and place on a chopping board. ©

Cut omelette into small pieces and set aside.

Return the wok to high heat and add remaining oil. Add bacon and onion and toss constantly until lightly golden (about 3-4 minutes). Add rice and garlic to wok and toss together for 2 minutes.

Add peas and corn, green onions, egg, sauce and salt to the wok.

Toss together until ingredients are heated through (about one minute).

Serve immediately. Not suitable to freeze.


Blogger Brenda said...

Ahhhh the ever reliable fried rice. You can't go wrong with it. Yum!

3/5/10 5:06 pm  
Anonymous Anonymous said...

great post as usual!

3/5/10 8:08 pm  
Anonymous Anonymous said...

I was thinking of making fried rice/noodles - so its wonderful you have posted this post!

5/5/10 4:37 pm  
Anonymous Anonymous said...

Great, I never knew this, thanks.

6/5/10 6:10 pm  
Anonymous Abby said...

mmm...this looks great. It makes me miss my mother as her fried rice looks just like that!

7/5/10 1:45 am  
Blogger Sarah said...

The egg would be softer and easier to incorporate into the rice if you scramble it rather than make an omelette and cut up. I like to add some soy at the scramble stage too for colour :)

7/5/10 9:32 pm  
Anonymous Anonymous said...

My cousin recommended this blog and she was totally right keep up the fantastic work!

25/5/10 2:33 am  
Anonymous Anonymous said...

I have made this rice at least one every 2 weeks since it has been posted, it is absolutely beautiful I pretty much follow the recipe but i add 3-4cm of ginger and it is the best I've ever had!

27/7/10 5:18 pm  
Anonymous Catro said...

This fried rice was really tasty and easy to make! Will be a regular on the menu in our house.

19/8/10 12:31 pm  
Anonymous Anonymous said...

Made this with brown rice for the boy & he loved it!!

13/9/10 2:16 pm  
OpenID becomingdebtfreeby2014 said...

This was so delicous! It is super easy to make. We used it as a main meal, and my Husband couldn't get enough of it, and the kids loved it to. It is very tasty, and super cheap to make, so it's a win win in my book!

27/7/12 5:13 pm  
Anonymous Anonymous said...

We were searching for a quick and easy fried rice recipe online and came across yours! It's great, fast to maKeane very tasty!

13/10/12 6:46 pm  

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