Pull together a few basic ingredients for this fast, fabulous and easy fried rice sensation!
Ingredients
- 1 cup (200g) jasmine rice
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 1 tablespoon peanut oil
- 2 eggs, lightly whisked
- 200g Chinese barbecue pork, thinly sliced
- 1 cup (150g) frozen peas
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 1 cup bean sprouts
- 2 teaspoons light soy sauce
- Green shallot curls, to serve
Method
- Step 1Rinse the rice under cold running water until water runs clear. Place in a medium saucepan with the chicken stock. Place over high heat and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes.
- Step 2Spread the rice over a baking tray. Place in the fridge for 2 hours or overnight to cool completely.
- Step 3Heat the oil in a wok over high heat until just smoking. Add the egg and swirl to cover wok base. Cook for 1-2 minutes or until almost set. Add the rice, pork, peas, shallots, bean sprouts and soy and stir-fry, breaking up the egg, for 2-3 minutes or until rice is heated through.
- Step 4Spoon fried rice among serving bowls. Top with shallot curls and serve immediately.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1697 kj
Energy
13g
Fat Total
3g
Saturated Fat
3g
Fibre
24g
Protein
151mg
Cholesterol
714.4mg
Sodium
4g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au
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