Fried rice

Nothing beats fried rice for a great speedy meal. Most of the ingredients are pantry and fridge staples, and you can even do a fair amount of the prep while the rice is steaming. Great for nights after sporting activities or even as an easy weekend lunch.

EASY FRIED RICE

Serves: 4
Prep: 20 mins
Cook: 25 mins

Ingredients

• 2 cups of jasmine rice
• 600ml of water
• 40ml vegetable oil
• 3 eggs, beaten
• ½ brown onion, chopped
• 1 clove of garlic, crushed or grated
• 1 tsp of ginger, grated
• 4 rashers of bacon, diced
• 40ml of shao hsing (dry sherry)
• 2 carrots, finely grated
• 250g of corn (tinned or frozen)
• 100g of frozen peas
• 80ml of oyster sauce

Method

1. Place rice in a pot, add water and bring to the boil. Cover and simmer for 12 minutes on a very low heat.
2. Remove rice from heat and allow to stand for a few minutes without removing the lid as it continues to cook in its own heat.
3. Meanwhile, heat a non-stick pan or work, and add half the oil. Beat eggs into the pan and scramble with a rubber spatula. Remove eggs from pan and set aside. Wipe out the pan with some paper towel.
4. Using the same pan, heat the other half of the oil and cook the onion, garlic, ginger and bacon until fragrant and the bacon is cooked through. Add a small amount of water to stop it sticking.
5. Add the shao hsing (or dry sherry) and the carrots, corn, peas, egg and cooked rice. Stir continuously until heated through (1–2 minutes).
6. Add the oyster sauce, stir to combine and serve.

TIP: If reheating in the microwave the next day, add a little water because the rice can be a bit dry when reheated.