Feeds 4 - 6
Ingredients
2 Cups of Medium or Long Grain Rice
2 Spring Onions
1/2 Onion
100g of Chinese BBQ Pork
1 Carrot
1/2 Cup Peas
1 tsp Sesame Oil
2-3 Tbsp Soy Sauce
2-3 Tbsp Grapeseed Oil/Neutral Oil
2 Eggs
Salt
Method
First thing to do is to get your rice cooked and cooling - I use 2 cups of rice to just under 3 cups of water with a good sprinkle of salt.
Cover with a lid and once it begins to bubble turn the heat down and let it simmer for about 13ish minutes. The water will all be absorbed and the rice should be fluffy.
Transfer it to a tray to cool down in the fridge, if you need to speed things up put it in the freezer, just keep moving it around with a fork.
Finely chop up all your ingredients, I use a julienne blade to get my carrot really fine.
Ok, lets begin.
Heat your wok, add a drizzle of oil and crack in the eggs with a few drops of soy. mix them around with your spatula to lightly scramble them and then put them in a plate for later.
Put your wok back on the heat and let it get really hot, then pour in a little oil (about 1 tbs), the pork, onion and half of the spring onion. Let it sizzle for a few minutes then add in the carrots, peas and sprinkle of salt, cook for a further minute and then add in the rice.
You want to let the rice crisp up and char a little, pour a little more oil around the sides of the wok and move everything around to combine while adding in your sauces, a sprinkle of salt, the cooked egg and the remaining spring onion.
Enjoy x
My Tip: Always work with a really hot wok. Have everything ready to go. Make sure you get the bbq pork - this is what makes it taste like it came from a restaurant, you can buy it from the deli at Woolworths and Coles. Taste to see if you need to add more seasoning and make sure your rice is cooled and separated before starting.
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