Post by SeaDragon on Dec 8, 2017 19:03:45 GMT 10
Elizabeth's Fried Rice
Recipe from GMA with Bert Newton
BY ELIZABETH CHONG 24/5/05
This can be a really complete meal for a single – or double! A good balance is achieved from the combination of grains, vegetables and protein. Fried rice is best made from cold rice.
Serves 2
INGREDIENTS:
2 cups cold cooked rice
½ teaspoon salt
125g char shiu (Chinese roast pork)
100g fresh prawn meat
2 tablespoons peanut oil
3 eggs, lightly beaten with a little salt
½ cup fresh bean sprouts, or finely chopped celery
2 tablespoons red capsicum, diced
1 stalk spring onion, chopped
2 teaspoons light soy sauce
Sesame oil
PREPARATION:
Work the salt through the rice with the fingers, breaking up any hard lumps. Dice the char shiu and prawn meat into small cubes.
TO COOK:
Heat the wok, add the oil and heat until it is just smoking. Stir-fry the prawns for a few seconds.
Pour the beaten eggs into the centre of the wok, and allow to cook until softly set.
Add the rice, working it well into the heat of the wok, and mixing thoroughly with the eggs and prawn meat. This takes about two minutes.
Add the char shiu, bean sprouts (or celery), capsicum and spring onions and toss through the rice until the sprouts are softened just a little. Sprinkle in the soy sauce and sesame oil, toss through evenly, and serve.
NOTE:
You may substitute bacon or ham for the char shiu if you wish. If you do, be sure to stir-fry the bacon or ham together with the prawns before adding the other ingredients.
Recipe from GMA with Bert Newton
BY ELIZABETH CHONG 24/5/05
This can be a really complete meal for a single – or double! A good balance is achieved from the combination of grains, vegetables and protein. Fried rice is best made from cold rice.
Serves 2
INGREDIENTS:
2 cups cold cooked rice
½ teaspoon salt
125g char shiu (Chinese roast pork)
100g fresh prawn meat
2 tablespoons peanut oil
3 eggs, lightly beaten with a little salt
½ cup fresh bean sprouts, or finely chopped celery
2 tablespoons red capsicum, diced
1 stalk spring onion, chopped
2 teaspoons light soy sauce
Sesame oil
PREPARATION:
Work the salt through the rice with the fingers, breaking up any hard lumps. Dice the char shiu and prawn meat into small cubes.
TO COOK:
Heat the wok, add the oil and heat until it is just smoking. Stir-fry the prawns for a few seconds.
Pour the beaten eggs into the centre of the wok, and allow to cook until softly set.
Add the rice, working it well into the heat of the wok, and mixing thoroughly with the eggs and prawn meat. This takes about two minutes.
Add the char shiu, bean sprouts (or celery), capsicum and spring onions and toss through the rice until the sprouts are softened just a little. Sprinkle in the soy sauce and sesame oil, toss through evenly, and serve.
NOTE:
You may substitute bacon or ham for the char shiu if you wish. If you do, be sure to stir-fry the bacon or ham together with the prawns before adding the other ingredients.