Easy step-by-step

FRIED RICE

Better Homes and Gardens (Australia) - - Quick Dishes -

Prepa­ra­tion time 10 mins Cook­ing time 10 mins Serves 4

2 Tbsp ex­tra vir­gin olive

oil light in flavour

4 free-range eggs, beaten

1 brown onion, finely diced

1 Tbsp finely grated gin­ger 100g Chi­nese-style lap cheong sausage, thinly sliced (3 sausages, see Cook’s tips, be­low left)

2 gar­lic cloves, finely grated

1 tsp caster sugar

60ml Shaox­ing wine (Chi­nese

rice wine)

6 cups cooked jas­mine rice, cold

(see Cook’s tips, be­low left)

3 green shal­lots, thinly sliced, plus

ex­tra sliced length­ways, to gar­nish 1 Tbsp oys­ter sauce

1 Tbsp soy sauce

½ tsp sesame oil

½ long red chilli, seeded, thinly

di­ag­o­nally sliced, to serve

STEP 1 Heat a wok over a high heat. Pour in half the oil and heat un­til the sur­face shim­mers slightly. Pour eggs into wok and cook, with­out stir­ring, but tilt­ing wok to form a large disc of egg, for 1 minute or un­til egg is firm.

STEP 2 Trans­fer egg disc to a chop­ping board and al­low to cool flat.

STEP 3 Pour re­main­ing oil into wok then stir-fry onion and gin­ger for 1 minute. Add sausage and stir-fry for 1 minute or un­til lightly browned. Stir in gar­lic, sugar and wine then stir-fry for an­other minute or un­til most liq­uid has been ab­sorbed.

STEP 4 Stir in cold rice.

STEP 5 Add shal­lots, oys­ter sauce, soy sauce and sesame oil. Stir-fry for 3 min­utes or un­til rice is heated through. Re­move from heat.

STEP 6 Roll up egg to form a long log.

STEP 7 Slice into 5mm-thick strips and add to wok. Toss well.

STEP 8 Serve fried rice gar­nished with chilli and ex­tra shal­lots.

STEP 4

STEP 3

STEP 1

STEP 5

STEP 6

STEP 7

STEP 2

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