Make the most of leftover cooked rice in this delicious fried rice recipe.
Ingredients
- 1 1/2 cups jasmine rice
- 500g pork sausages
- 1/4 cup olive oil
- 2 eggs, lightly beaten
- 1 carrot, peeled, finely diced
- 1 head broccoli, stalk removed, cut into small florets
- 100g fresh podded peas (350g unpodded) or frozen peas
- 1/2 long red chilli, seeded, finely chopped
- 1 teaspoon Chinese five-spice
- 2 tablespoons soy sauce
- 4 spring onions, thinly sliced
Method
- Step 1Rinse 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.
- Step 2Meanwhile, 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.
- Step 3Return 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.
- Step 4Return 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.
- Step 5Add 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.
- Step 6Divide fried rice among bowls. Sprinkle with remaining spring onions to serve.
- Low carb
- Low sugar
Nutrition
3427 kj
Energy
45g
Fat Total
15g
Saturated Fat
8g
Fibre
30g
Protein
190mg
Cholesterol
1621.5mg
Sodium
3g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
Notes
Use leftover takeaway rice. You’ll need 5 cups.
- Author: Sophia Young, Food director – MasterChef Magazine
- Image credit: (N/A)
- Publication: Taste.com.au
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