Classic fried rice Recipe | Better Homes and Gardens

Name: Classic fried rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Ingredients: 3½ cups leftover cooked white jasmine rice; 2 Tbsp sesame oil; 2 Lup Cheong sausages, sliced; ½ cup vegetable oil; 1 cup baby peeled prawns; 4 green shallots, sliced; 1 stick celery, very finely sliced; 1 carrot, cut into fine dice; 6cm piece ginger, cut into fine batons; 4 cloves garlic, minced; 1 cup frozen shelled soy beans, thawed; ¼ cup light soy sauce; 1 Tbsp hoisin sauce; Juice of 3 limes; 3 free-range eggs, beaten; Lime wedges, to serve

Fried rice may seem like a simple dish to throw together when you just need to get dinner on the table… but there are some very important notes to follow if you want to nail that flavour and texture that your favourite local Chinese restaurant has mastered. Fast Ed will take you through each tip, including the wok you use, how our rice should be cooked, batch work, and the all-important sauce!

Ingredients

3½ cups leftover cooked white jasmine rice

2 Tbsp sesame oil

2 Lup Cheong sausages, sliced

½ cup vegetable oil

1 cup baby peeled prawns

4 green shallots, sliced

1 stick celery, very finely sliced

1 carrot, cut into fine dice

6cm piece ginger, cut into fine batons

4 cloves garlic, minced

1 cup frozen shelled soy beans, thawed

¼ cup light soy sauce

1 Tbsp hoisin sauce

Juice of 3 limes

3 free-range eggs, beaten

Lime wedges, to serve

Method

Break up rice gently, scatter on a tray and mix with half of the sesame oil. Cook sausages in 2 teaspoons of the vegetable oil in a heavy-based wok on high heat for 5 minutes, until starting to crisp. Add prawns, then cook for 2 minutes. Set aside.

Add 1 tablespoon of the vegetable oil to wok. Fry 3/4 of the shallots, celery, carrot and ginger for 3 minutes. Mix in garlic and beans, cook for 1 minute and set aside. Stir soy, hoisin and juice together.

Add 2 tablespoons of the vegetable oil to wok and fry rice for
4 minutes, stirring regularly; set aside. Pour remaining vegetable oil into wok, add eggs and cook, mixing constantly with chopsticks, until scrambled. Return rice, vegetables and sausage mixture to wok, cook briefly, then add sauce. Top with remaining shallots and sesame oil and serve with lime wedges.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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