Goji berry fried rice

SERVES: 4 PREP: 15 minutes (see note) COOK: 25 minutes Ingredients

200g (1 cup) white longgrain rice

375ml (1½ cups) water

60g (½ cup) goji berries

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp Chinese rice wine

2 tsp sesame oil

2 tbsp peanut oil

4 eggs, lightly whisked

2 garlic cloves, finely chopped

1 tbsp finely chopped fresh ginger

1 bunch gai lan, trimmed, coarsely chopped Green shallot, thinly sliced, to serve

Method

1. Rinse rice under cold running water until water runs clear. Bring rice and water to the boil, stirring, in a saucepan over high heat. Reduce heat to low. Cover. Cook for 12 minutes or until tender. Set aside, covered, for 5 minutes. Fluff. Spread over a baking tray. Cool. Cover and place in fridge overnight.

2. Place berries in a heatproof bowl. Cover with warm water. Stand for 10 minutes. Drain.

3. Combine oyster sauce, soy sauce, rice wine and half the sesame oil in a small bowl.

4. Heat half the peanut oil in a wok over high heat. Whisk eggs with remaining sesame oil. Add to wok.

Scramble for 1–2 minutes. Transfer to a plate.

5. Wipe wok clean. Heat remaining peanut oil. Stir-fry garlic and ginger for 1 minute. Stir-fry gai lan stems for 2 minutes or until starting to soften. Stir-fry leaves for 1 minute or until wilted. Add rice, berries and sauce mixture. Stir-fry for 2 minutes or until heated through. Gently stir in egg. Sprinkle with shallot.

NOTE: You will need to begin this recipe the day before to chill the rice overnight.