The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Easy fried rice recipe. Enjoy cooking easy rice dishes and learn how to make Easy fried rice.
Easy is what you want on Friday nights, so whip up this fried rice and enjoy the tasty results.
Preparation Time 10 minutes
Cooking Time 8 minutes
Ingredients (serves 4)
2 tbs peanut oil
150g rindless bacon rashers, cut crossways into long thin strips
300g medium green prawns, peeled with tails left intact, deveined, chopped
1 small red capsicum, halved, deseeded,
finely chopped
300g (2 cups) frozen peas (thawed following packet directions)
3 eggs, lightly whisked
600g (4 cups) cooked long-grain
white rice, cooled (see tip)
65g (1 cup) bean sprouts
2 tbs soy sauce
2 green shallots, trimmed, diagonally
thinly sliced
Method
1. Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
2. Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
3. Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
4. Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.
Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.
Source
Good Taste - June 2002, Page 10
Recipe by Fiona Hammond & Anneka Manning
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