Ingredients Jump to Instructions ↓

  1. 1 1/2 cups jasmine or long-grain rice

  2. 500g pork sausages

  3. 1/4 cup olive oil

  4. 2 eggs, lightly beaten

  5. 1 carrot, peeled, finely diced

  6. 1 head broccoli, stalk removed, cut into small florets

  7. 100g fresh podded peas (350g unpodded) or frozen peas

  8. 1/2 long red chilli, seeded, finely chopped

  9. 1 tsp Chinese five-spice

  10. 2 tbsp soy sauce

  11. 4 spring onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Method Rinse rice in a sieve under running water until water runs clear. Place in a saucepan, add 2 cups water and bring to the boil over medium heat. Stir well, cover with a lid, then reduce heat to low and cook for 12 minutes or until liquid is absorbed. Spread rice in a thin layer on a large tray and leave to cool for 20 minutes, turning occasionally to assist with cooling and drying. Meanwhile, squeeze sausage meat from casings. Heat a wok over high heat, add sausage meat and stir-fry, breaking up the meat with a spatula, for 8 minutes or until golden and cooked through. Transfer to a large bowl. Reserve the wok. Return reserved wok to high heat. Add 1 tablespoon oil and eggs, and cook, stirring, for 2 minutes or until eggs are scrambled. Transfer to bowl with sausage meat. Return wok to high heat. Add remaining 2 tablespoons oil, carrot, broccoli, peas and chilli, and stir-fry for 3 minutes or until vegetables are almost tender. Add five-spice and stir through to combine. Add rice, sausage meat and eggs, and stir-fry for 5 minutes or until rice is warmed through. Add soy sauce and half the spring onions, and stir to combine. Divide fried rice among bowls. Sprinkle with remaining spring onions to serve.


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