- 0:15 Prep
- 0:25 Cook
- Capable cooks
Packed with veggies and ham, fried rice makes a simple yet satisfying mid-week meal.
Ingredients
- 750ml (3 cups) water
- 440g (2 cups) medium-grain rice
- Peanut oil, to grease
- 2 tablespoons peanut oil, extra
- 3 eggs, lightly whisked
- 60g (1/2 cup) leg ham off the bone, chopped
- 2 teaspoons finely grated fresh ginger
- 3 shallots, ends trimmed, thinly sliced
- 150g (1 cup) frozen peas, thawed
- 250g small peeled cooked prawns
- 1 tablespoon Maggi Liquid Seasoning
- 2 teaspoons sesame oil
- Pinch of white pepper
Method
- Step 1Bring the water to the boil in a large saucepan. Add the rice and return to the boil. Reduce heat to very low. Cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed. Set aside, covered, for 10 minutes to stand.
- Step 2Lightly brush a baking tray with oil to grease. Spread the rice over the tray and set aside to cool. Place in the fridge, uncovered, for 6 hours or overnight to cool completely.
- Step 3Heat 1 tablespoon of the extra oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Use a wooden spoon to stir and break up the egg. Transfer to a plate.
- Step 4Wipe the pan clean. Heat remaining oil over medium-high heat. Add the ham, ginger and shallot, and stir-fry for 30 seconds. Add the rice, peas and prawns, and stir-fry for 2 minutes. Stir in egg, seasoning and sesame oil. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through.
- Step 5Transfer the fried rice to a serving dish to serve.
Nutrition
1825 kj
Energy
12g
Fat Total
2.5g
Saturated Fat
3g
Fibre
21g
Protein
60g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as part of a banquet. Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 15 minutes before serving
- Author: Cynthia Black
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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