Authentic Chinese Fried Rice |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This is the fried rice recipe from my Australian Women's Weekly Chinese Cooking School Cookbook. It is the only Chinese fried rice I make when I'm making Chinese food, it is just that good. Ingredients:
12 oz. long-grain rice |
3 pieces bacon |
8 oz. chinese barbecued pork tenderloin |
1 cup cooked peas |
3 eggs |
salt and pepper |
oil |
2 tsp. grated green ginger |
8 shallots or spring onions |
1 lb. prawns |
2 tbsp. oil, extra |
2 tsp. soya sauce |
Directions:
1. The day before:
2. Make rice and spread evenly over two large cookie trays. Refrigerate overnight. Stir occasionally to allow rice to dry completely. If you want to serve rice the same day, spread out on shallow trays, put in moderate oven (325 F.) 15 to 20 minutes; stir rice every five minutes to bring the moist grains to the top.
3. Finely dice bacon, fry until crisp, drain; slice pork thinly. Beat eggs lightly with fork, season with salt and pepper. Heat a small quantity of oil in pan, pour in enough of egg mixture to make one pancake; turn; cook other side. Remove from pan, repeat with remaining egg mixture. Roll up pancakes, slice into thin strips. Finely chop shallots, shell and devein prawns, if large cut into smaller pieces. Heat extra oil in pan or wok. Saute ginger one minute, stir in rice, stir five minutes. Add bacon, pork, shallots, peas, egg strips and prawns, mix lightly. When completely heated add soya sauce, mix well.
|
|