This is my delicious version of fried rice that you really can add anything to I make mine the day after a roast pork as I use the left over in my recipe. This will serve 4 people and all up takes 15 ~20 minute max.
Ingredients;
4 ~5 cups cooked rice - I use my rice cooker and start with 3 cups of uncooked rice.
3~4 bacon stips
3 eggs - made into a sloppy fluffy omelette
1 chorizo sausage or the chinese lap chong sausage
1 cup chopped left over roast pork or roast chicken
1/2 green capsicum
1/2 carrot
1/2 cup frozen peas
2 spring onions finely slices - or 1/2 brown onion
1/2 cup oil
1 tsp chicken stock powder
1 tsp white pepper
1 tsp rock salt
1 tsp soy sauce
1 tsp sesame oil
Not used today (as I had none) but I do often use bean sprouts and cooked prawns which i add right at the end with the omelette...Don't worry I'll remind you again then.
Now fried rice in my opinion is mostly about the order you throw things in over a high heat. Use a large wok or really large frypan and keep tossing it.
Here is how I do it.
Step 1 - cook rice & chop up all your stuff in small even cubes
Step 2 - make an omelette so its still runny then put it aside chopped up roughly.
Step 3 - Fry bacon and sausage in oil now it might seem like a lot of oil but it will be needed to coat and lubricate the rice. (If you are using a brown onion add this now too)
Step 4 - add carrot and capsicum toss around for a few minutes you don't want them mushy
Step 5 - Add rice and toss it all through I use a spatular as my cooking tool
Step 6 - add flavourings salt, pepper, stock, soy sauce & sesame oil - you might need more salt and pepper to taste just see how you like it. Toss through at this stage you aren't cooking your just tossing through and its a fast process over a high heat.
Step 7 - chuck in omelette, roast meat, spring onion and peas (if using cooked prawns and bean sprouts add at this stage) toss through 2~3 minutes and remember to taste - season more if needed.
Step 8 - Eat it
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