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Special fried rice

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, E
    MineralsCopper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 1/2 cups long-grain rice, rinsed

    3. 3 teaspoons Chang's sesame oil

    4. 2 eggs, lightly beaten

    5. 1 tablespoon peanut oil

    6. 150g Chinese barbecued pork, chopped

    7. 100g small peeled, cooked prawns

    8. 1 cup frozen baby peas, thawed

    9. 3 eschallots, trimmed, thinly sliced

    10. 2 tablespoons soy sauce

    Instructions Jump to Ingredients ↑

    1. Cook rice in a large saucepan of boiling water, following packet directions, until just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.

    2. Heat a large wok over medium heat until hot. Add 1 teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1 minute or until almost set. Slide omelette onto a board. Roll up. Thinly slice.

    3. Increase heat to high. Add remaining sesame oil and peanut oil to wok. Swirl to coat. Add pork and prawns. Stir-fry for 2 minutes or until heated through. Add rice and stir-fry for 1 minute. Add peas, eschallots and soy sauce. Stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with omelette and serve.

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