- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This delicious fried rice is ready in a flash!
Ingredients
- 5cm piece ginger, peeled
- 3 garlic cloves, peeled
- 1 small red chilli
- 1 teaspoon salt
- 3 tablespoons peanut oil
- 2 eggs, lightly beaten
- 1 red capsicum, deseeded, cut into 1cm dice
- 227g can water chestnuts, sliced
- 125g baby corn, sliced into rounds
- 300g peeled green prawns
- 3 cups cooked, cold jasmine rice (you will need 1 cup uncooked rice)
- 1 tablespoon tomato sauce
- 1 1/2 tablespoons oyster sauce
- 3 shallots, sliced finely diagonally
Method
- Step 1Use a mortar and pestle to blend the ginger, garlic, chilli and salt to a paste.
- Step 2Heat 1 tablespoon peanut oil in a wok over a high heat. Pour in the egg. Tilt the wok quickly to form a thin omlette. Cook for 1 minute. Transfer to a chopping board. Roll up and slice crossways to make thin strips.
- Step 3Heat the remaining peanut oil in the wok over a high heat. Add the paste. Cook for 1 minute. Add the capsicum, water chestnuts, corn and prawns. Stir-fry for 3 minutes or until the prawns are almost cooked through.
- Step 4Add the rice. Stir-fry for 2 minutes or until the spices are evenly distributed through the rice. Stir through the tomato sauce and oyster sauce. Serve the rice topped with the egg strips and sliced shallots
Nutrition
1945 kj
Energy
18g
Fat Total
3.5g
Saturated Fat
51g
Carbs (total)
All nutrition values are per serve
Notes
Fried rice is best using cold cooked rice, so prepare ahead.
- Author: Michelle Noerianto
- Image credit: Alan Benson
- Publication: Fresh Living
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