Easy. Healthy. Light. Wok-Seared Chinese Style Fried Rice.

Fried Rice

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

Serves 4

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.

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3 Responses to Easy. Healthy. Light. Wok-Seared Chinese Style Fried Rice.

  1. Helen J says:

    This is a good recipe for me – easy! Have one (probably stupid) question. How long do you heat the oil in the wok for before adding the egg? I always struggle with this tending to either over or under heat the oil. Also, which sort of oil do you reckon works best?

    • no such thing as a stupid question. In fact I did wonder as I was editing this whether to be more specific. I use either a peanut oil or sunflower oil. Heat the oil until it shimmers. In a preheated wok this should only take a minute or so. You can always test the oil by dropping in the tiniest bit of egg. If it sizzles when it hits the oil its ready. Nothing worse than soggy, oily egg. Hope this helps.

  2. Helen J says:

    Actually, two questions…

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