Yeah well its Thursday…but I’m gonna do it anyway!
This is my easy to put together, scrum-diddly-umptious fried rice recipe.
Easy Fried Rice
1 1/2 cups long grain rice
2 1/2 cups water
4 large eggs
2 tsp soy sauce (more if desired)
several drops sesame oil
100ml light vegetable oil
1 large carrot
3cm piece ginger
2 cloves garlic
1 small onion
2 sticks celery
100g green beans
4 rashers bacon
1/2 cup corn kernels
50g beans sprouts
1 Tbs soy sauce
2 tsp sesame oil
fresh sliced spring onions to garnish
Wash rice throughly, drain and place in large microwave safe dish. Cook uncovered on High for 12 minutes or until cooked. Rinse under cold water to cool. Drain well.
Whisk eggs, soy sauce and sesame oil. Heat 2tsp oil in wok until slightly hazy and add 1/4 of the egg mixture. Swirl around the base of the wok and cook 20 seconds or until the omelette is golden on the underside. Turn over and cook about 8 seconds. Remove and repeat with remaining mixture until you have 4 omelettes. Roll up, thinly slice and set aside.
Peel the carrot and ginger, then peel the whole carrot into small thin shreds. Crush the garlic and finely chop the ginger, onion, celery, beans and bacon.
Return wok to heat and add 3 tsp oil and reheat. Stir fry garlic, ginger, onion and bacon for 1-2 minutes or until softened. Add the beans, celery, corn and carrot. Stir fry for 2 minutes or until just tender. Remove from wok. Add another 1 1/2 tbs oil and reheat. Add rice and stir fry for 2 minutes. Return vegetables and bacon mix to the rice and toss well.
Add bean shoots, cover wok with lid and heat 30 seconds. Add soy sauce, sesame oil and toss.
Serve garnished with sliced omelette and spring onions.
