Delicious fried rice

The trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.

Delicious fried rice Credit: Kylie Kwong: Heart and Soul

• serves

  2-4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Fried rice is one of those lovely comforting foods that everyone in the world seems to like – no one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.

Ingredients

• ⅓ cup peanut oil, plus 1 tbsp extra
• 4 large free-range eggs, beaten
• 1½ tbsp finely chopped ginger
• 4 garlic cloves, diced
• 1 medium-sized brown onion, finely diced
• ½ cup roughly chopped rindless bacon rashers or Chinese sausage
• 1 tsp white sugar
• 2 tbsp shao hsing wine
• 5 cups cooked medium-grain white rice
• 1 tbsp oyster sauce
• 1 cup finely sliced spring onions (scallions)
• 3 tsp Maggi seasoning
• 2 spring onions (scallions), finely sliced on the diagonal
• ¼ tsp sesame oil
• ¼ cup light soy sauce
• ½ large red chilli, finely sliced on the diagonal

Serve as a simple supper for 2–4, or as part of a banquet for 6

You will need 5 cups cooked medium-grain white rice for this recipe

Instructions

1. Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
2. Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add brown onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onion, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.

3. Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.

 

Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Fried rice is one of those lovely comforting foods that everyone in the world seems to like – no one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.