Fried rice

Fried rice

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MR: I love fried rice. This is Sharlee’s version and if we don’t have any left-over corned beef we swap it out for bacon, ham or even salami – whatever we can find in the fridge, really.

Ingredients

Quantity Ingredient
2 free-range eggs
2 teaspoons sesame oil
1 tablespoon soy sauce, plus extra to serve
1 1/2 tablespoons extra-virgin olive oil
1 carrot, cut into thin rounds
2 spring onions, finely sliced
3cm piece fresh ginger, grated
740g cooked rice (white or brown)
80g frozen peas
1 large handful corned beef, chopped or shredded
kecap mani and chilli sauce, to serve

Method

  1. Whisk the eggs together with 1 teaspoon of the sesame oil in a bowl. Mix the soy sauce together with the remaining sesame oil in a separate small bowl.

    Heat ½ tablespoon olive oil in a large frying pan or wok over a medium heat. Pour the eggs into the pan and cook like a pancake, until set and golden. Remove from the pan and cut into thin strips. Set aside.

    Heat the remaining olive oil in the same pan over a high heat, add the carrot, spring onion and ginger and stir-fry for 2–3 minutes. Add the cooked rice and frozen peas and stir-fry for another 3–4 minutes, then stir through the corned beef and continue to cook until heated through. Pour the soy sauce mixture into the pan and toss through, then remove from the heat and divide among bowls. Serve with kecap manis, chilli sauce and extra soy sauce on the table for everyone to help themselves.
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