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Neil Perry’s classic fried rice

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    Source: food.ninemsn.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, H, E
    MineralsZinc, Copper, Natrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 555 g (1 lb 4 oz/3 cups) cooked rice

    2. 3 tablespoons peanut oil

    3. 4 large green king prawns (shrimp), peeled, deveined and roughly chopped

    4. 2 eggs, lightly beaten

    5. 2 cloves garlic, finely chopped

    6. 2 teaspoons finely chopped ginger

    7. 150 g (5 1/2 oz) Chinese-style barbecue pork, roughly chopped

    8. 1 tablespoon light soy sauce

    9. 1 tablespoon yellow bean soy sauce

    10. 1/2 teaspoon sea salt

    11. 1 teaspoon sugar

    12. 2 teaspoons oyster sauce

    13. 1 teaspoon sesame oil

    14. 3 spring onions (scallions), cut into julienne

    15. a pinch of freshly ground white pepper

    16. You too can become a 'Star chef' by helping Neil and many others raise funds for the Starlight Children's Foundation. Neil Perry is an ambassador of Serving up Smiles .

    Instructions Jump to Ingredients ↑

    1. Heat a wok until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked, then remove.

    2. Reheat the wok, add the eggs and move them around the wok gently until just set.

    3. Turn the egg out onto a plate and roughly chop with your wok spoon.

    4. Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.

    5. Add the rice and stir-fry for another minute, then return the prawns to the wok.

    6. Add the soy sauces, sea salt, sugar, oyster sauce and sesame oil, and stir-fry until the rice is coated with sauce. Add the egg and spring onions and toss together.

    7. Transfer to a serving bowl and sprinkle with ground pepper to serve.

    8. WATCH: Curtis Stone makes a simple aioli

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