Better Homes and Gardens (Australia) - - Fabulous Food -

Al­ways a favourite with the whole fam­ily, this fried rice has been raised to the next level by adding bar­be­cue duck (or chicken), snake beans, sprouts and Chi­nese pickles!

For the best ever fried rice, al­ways use cold cooked rice

Prepa­ra­tion time 10 mins Cook­ing time 10 mins Serves 4-6

3 Tbsp light soy sauce

2 Tbsp Chi­nese cook­ing wine 2 pinches sugar

2 pinches white pep­per

A few drops sesame oil

2 Tbsp ex­tra vir­gin olive oil

4 large free-range eggs

1/2 cold bar­be­cued duck, skin and meat roughly chopped, juices re­served 1/2 brown onion, sliced

6 cloves gar­lic, sliced

4cm piece gin­ger, juli­enned

8 snake beans, cut into

2cm slices, blanched

12 green shal­lots, sliced

3-4 cups cooked rice

2 hand­fuls bean sprouts

1 cup Chi­nese pickles (avail­able

from Asian gro­cers)

8 sprigs co­rian­der Good-qual­ity prawn crack­ers,

chilli sauce, to serve STEP 1 Make a sea­son­ing mix­ture by com­bin­ing 2 Tbsp of the light soy, cook­ing wine, sugar, pep­per and sesame oil in a small bowl. Set aside. STEP 2 Put 1 Tbsp of the olive oil in a wok or large fry­ing pan over high heat. Whisk eggs with re­main­ing soy and pour into wok. Cook quickly to make an omelette. Turn out onto a board, fold and slice into strands. Set aside. STEP 3 Heat 1 Tbsp of the oil in same wok over high heat. Add duck and toss for 2-3 min­utes un­til crisp. Re­move duck to a bowl, re­serv­ing oil. STEP 4 Add onion, gar­lic and gin­ger to wok with re­served oil and cook for 2 min­utes. Add beans and shal­lots and cook for a fur­ther 1 minute. Mix in rice, break­ing up with a wooden spoon. Add duck and juices, bean sprouts, pickles, co­rian­der, omelette and sea­son­ing mix­ture. Cook for 2-4 min­utes to heat through.

STEP 5 Spoon rice into bowls. Serve with prawn crack­ers and chilli sauce.

Fast, easy and de­li­cious, this Asian take­away favourite is su­per spe­cial!

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