Authentic Fried Rice
2 eggs lightly beaten
1 onion sliced into 1cm wide wedges
4 spring onions cut on the diagonal (greens)
200g shredded ham
2 tbs peanut oil
4 cups cooked rice
¼ cup frozen baby peas
2 tbs soy sauce
200g green prawn cutlets (tails removed)
“TRYING TO REPLICATE THE SIMPLICITY OF FRIED RICE IN HONG KONG AND SOUTHERN CHINA”
Season eggs with salt and pepper, and heat some oil in a large wok or non stick frypan. Add the eggs and cook by pulling the set egg to the centre, tilting the pan to let the unset egg run to the edge. When almost completely set, break up into small pieces and set aside.
Add prawns to a pan of shallow boiling water, and cook for one minute, or until just turning opaque and set aside.
Heat peanut oil in a wok, swirling to coat the base and sides. Add onion and cook over high heat until just transparent.
Add ham and stir fry for one minute. Add rice and peas and stir fry for a further 3 minutes until the rice is heated
Add eggs, soy sauce, spring onion and prawns. Heat through to serve.
Side for eight or 10.
ALL ABOUT TRYING TO REPLICATE THE FRIED RICE YOU GET IN SOUTH CHINA. TO RETAIN AUTHENTICITY AND SIMPLICITY OF FLAVOUR, ADDITIONAL INGREDIENTS SHOULD BE AVOIDED. THE LEVEL OF SOY SAUCE USED SHOULD ALSO BE RESTRICTED TO THE RECIPE AMOUNT.
MAKE SURE THAT THE PRAWNS ARE ONLY VERY LIGHTLY COOKED BEFORE ADDING TO THE RICE.
GOES WITH ANYTHING CHINESE.
Simple and easy - just as it should be.