Fried rice

Fried rice

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From
South East Asian Food

Fried rice, rice porridge or noodle dishes have been the traditional Chinese breakfast dishes, but are now rapidly being displaced by Western toast or cereal. They also make great lunches, however.

Ingredients

Quantity Ingredient
vegetable oil
2 eggs, beaten with salt to taste
1 brown onion, chopped
250g prawns, shelled and cooked
dash light soya sauce
125g chinese sausages, (optional)
125g chinese barbecued pork
1 large plate cold cooked rice
2 tablespoons light soya sauce
3 spring onions, chopped, especially the green part

Method

  1. Heat 1⁄2 tablespoon oil in a pan or a wok and fry the beaten eggs, stirring them into separate pieces as they cook. Remove and set aside. Heat some more oil and fry the chopped brown onion, adding the prawns and a dash of light soya sauce. Remove and set aside. Fry the sausages, lift them out and cut them up. Fry the barbecued pork, remove and slice.
  2. Now put more oil in the pan and fry the rice, stirring until each grain is well coated. Still stirring, sprinkle the soya sauce over until well absorbed. Add the barbecued pork, the prawns, sausages, eggs and lastly the spring onions, continuing to stir and toss all the time until well mixed.
  3. These quantities are intended for fried rice served on its own as a supper or luncheon dish. If it is to be only a side dish (which generally it should not be), don’t use as much meat as is suggested here. Use either Chinese barbecued pork or Chinese sausages, but not both.
Tags:
SBS
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