Monday night dinner is always a simple affair. On Sunday night my son cooked a Thai Green Chicken Curry. There was a veritable mountain of leftover steamed rice. Perfect excuse for fried rice. Wok-seared with ginger, chilli and garlic. Egg, bacon and onion. Peas, corn and mushroom. Incredibly tasty. Easy. Healthy. Light.
Wok-Seared Chinese Style Fried Rice
4 cups steamed white rice
4 free range eggs
1/3 cup oil
1 small brown onion, finely diced
250 g streaky bacon, finely diced
1 long red chilli, finely diced
2 cloves garlic, minced
1 teaspoon fresh ginger, finely diced
1/2 cup fresh sweet corn kernels
1/2 cup fresh garden peas
100 g button or shiitake mushrooms, stems discarded and caps finely sliced
1/2 cup long green spring onions, finely sliced
2 teaspoons white sugar
2 tablespoons shao hsing wine or sherry
2 tablespoons light soy sauce
sea salt and white pepper
WHISK eggs in a bowl with a little salt and white pepper.
HEAT half the oil in a hot wok. Pour in beaten eggs and cook for about 1 minute, lightly scrambling them. Rotate wok to ensure even cooking. When almost cooked through, carefully remove the egg from wok and drain on kitchen paper. Set aside.
WIPE out wok with kitchen paper, add remaining oil and stir-fry chilli, ginger and garlic for 1 minute, or until very aromatic.
ADD onion and stir-fry for 2 minutes, or until lightly browned and tender.
ADD bacon and stir-fry for a further minute, or until lightly browned.
ADD corn, peas and mushrooms and stir- fry for another minute or so.
STIR in sugar and wine or sherry, stir-fry for 30 seconds.
ADD rice to the wok with spring onions, cooked egg and soy sauce. Stir fry for 3 minutes or until rice is hot and well combined with vegetables, eggs and aromatics.
TRANSFER rice to bowls and serve.