Special Fried Rice
Author: Christina Soong | The Hungry Australian
Recipe type: Main Course
Cuisine: Australian / Chinese
Serves: 4-6
- 1 tablespoon vegetable oil, plus another tablespoon.
- 4 eggs, beaten
- 1 tablespoon water
- 1 large onion, peeled and diced
- 6 cups cooked and cooled rice, broken up into loose grains
- 4 Chinese sausages, sliced thinly
- 3 cups frozen diced vegetables (corn, peas, carrots)
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxiang wine
- White pepper to taste
- 1 tablespoon sesame oil
- 3-4 spring onions, sliced thinly, white parts only
- Small bunch coriander to garnish
- 2-4 tablespoons fried shallots to garnish
- 1 lime, cut into 4 wedges to garnish, optional
- Sriracha chilli sauce, optional)
- Indian brinjal (eggplant relish), optional
- Heat up a large fry pan or wok over a medium heat until smoking and then add 1 tablespoon oil.
- Beat eggs with water and then slide mixture into pan to form a large omelette.
- Cook for a minute or two over a high heat until browning nicely and then flip over and cook for a another minute or two until cooking through.
- Remove omelette from pan and leave to cool.
- Add 1 tablespoon oil and then add onion.
- Cook, over a medium heat, stirring regularly, for 4-5 minutes until softened and then add Chinese sausage.
- Stir regularly for 2-3 minutes until Chinese sausage is crisp on both sides and heated through.
- Add frozen vegetable mixture and stir to combine.
- Increase heat to high and then stir fry for 2-3 minutes until vegetables are cooked through.
- Add rice and stir to combine.
- Add soy sauce and Shaoxiang wine and then stir fry, stirring regularly until rice is heated up and cooked through.
- Turn off heat and then add sesame oil and spring onions and stir through.
- Garnish with coriander and lime and serve with Sriracha or brinjal.
Recipe by The Hungry Australian at https://hungryaustralian.com/2016/03/making-food-memories-and-special-fried-rice/
3.5.3208