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Chinese fried rice

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, E, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 1/2 cups long-grain white rice

    3. 3 eggs

    4. 2 teaspoons sesame oil

    5. 3 teaspoons peanut oil

    6. 5 (30g each) dried Chinese pork sausages, thinly sliced (see note)

    7. 3 green onions, thinly sliced

    8. 2 garlic cloves, crushed

    9. 1 long red chilli, finely chopped

    10. 2 tablespoons salt-reduced soy sauce

    11. 1 tablespoon oyster sauce

    12. 1/2 cup frozen peas, thawed

    13. 1 long red chilli, deseeded, thinly sliced lengthways, to serve

    Instructions Jump to Ingredients ↑

    1. Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.

    2. Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.

    3. Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.

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