Fried Rice

Fried Rice

  • 20 Mins
  • Serves 4

  • 2 cups long grain white rice
  • 1 1/2 cups sweet corn or mixed diced vegetables
  • 3 Sunny Queen eggs, lightly beaten
  • 2 sliced rindless bacon, diced
  • 1 cup small cooked prawns
  • 1 cup bean sprouts, blanched and drained
  • 1 tablespoon soy or fish sauce
  • 1 tablespoon sweet chilli sauce
  • salt and pepper
  • Step 1.

    Measure rice and 3 1/4 cups water into a saucepan with a heavy base. Cover and bring to the boil, reduce heat to low and cook, tightly covered, for 12 minutes. Tip into a bowl and stir up. Set aside to cool.

  • Step 2.

    Boil vegetables in lightly salted water for 3 minutes and drain well.

  • Step 3.

    In a wok heat 2-3 tsp oil over medium-high heat.

  • Step 4.

    Add the eggs and tilt the wok to spread egg. Break up with a fork and cook until barely firm. Tip onto a plate to cool.

  • Step 5.

    Wipe out the wok and return to high heat.

  • Step 6.

    Swirl in 2 tsp oil and stir-fry bacon until cooked.

  • Step 7.

    Add another 1 1/2 tbsp oil and when it is hot add vegetables and bean sprouts and stir-fry briefly.

  • Step 8.

    Stir in the cooked rice, soy or fish sauce and sweet chilli and stir-fry over high heat, keeping the ingredients constantly moving and turning, until well mixed and the rice is heated through.

  • Step 9.

    Season with salt and pepper to taste and stir in the egg and prawns, mixing in evenly.

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