|Classic fried rice|
Create classic fried rice at home with flavoursome Chinese sausage.
To prep 0:05
To cook 0:10
1/4 cup (60ml) peanut oil
1 1/2 tbs light soy sauce
2 eggs, lightly beaten
1 lap cheong (see notes), thinly sliced
1 garlic clove, thinly sliced
2 tsp grated ginger
1 onion, thinly sliced into wedges
2 cups shredded choy sum
1/2 cup sliced spring onion
5 cups cooked SunRice medium grain white rice, cooled
2 tsp sesame oil
Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 tbs soy sauce to the eggs and whisk to combine, then add to the wok, swirling over the base to form an omelette. Cook for 1 minute or until almost cooked. Transfer to a board and chop into small pieces, then set aside.
Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2 minutes until crisp. Remove from wok and drain on paper towel.
Add the garlic, ginger and onion to the wok. Stir-fry for 1 minute, then add the choy sum, spring onion and rice, and stir-fry for 1-2 minutes until the greens have wilted and the rice is heated through.
Return the lap cheong and omelette to the fried rice with the sesame oil and remaining 1 tbs soy sauce. Stir-fry for 10 seconds until well combined and heated through, then serve.
Fat saturated 5.70g
Fat Total 25.80g
Carbohydrate sugars 2.00g
Carbohydrate Total 61.10g
Dietary Fibre 2.30g
All nutrition values are per serve.
Lap cheong or dried Chinese pork sausage is available from Asian grocery stores and some supermarkets.
delicious. - June 2014 , Page 59
Recipe by Valli Little
Photography by Alan Benson