Special Fried Rice

SpecialFriedRice IMG 0097

Fried rice is packed with flavour and colour, but to get it right you need to be fully prepared before you start the cooking process.We've teamed up with Ching He Huang to bring you her delicious take on this classic.

Ching is an international Emmy nominated chef and cookery author who has become an ambassador of Chinese cooking around the world. Her career in the media as a TV chef and author has spanned the last decade, transforming people’s perceptions of Chinese food over this time by keeping it fresh, popular and engaged.  

Ching’s top wok tip: “Please read through the recipe a few times. Make sure you have all the ingredients pre-chopped and prepared before wokking! This is because when you start wokking and once the heat is on, you don’t have time to stop, chop and then wok! This will give you the best results. Happy wokking!”

 

Ching’s top wok tip: “Please read through the recipe a few times. Make sure you have all the ingredients pre-chopped and prepared before wokking! This is because when you start wokking and once the heat is on, you don’t have time to stop, chop and then wok! This will give you the best results. Happy wokking!”

Wo
  • Rice type: Jasmine rice
  • Servings: 2
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins

Ingredients

  • 3 tbsp rapeseed oil
  • 2 cloves garlic, crushed, peeled and finely chopped
  • 1 inch of fresh root ginger, peeled and finely grated
  • 2 spring onions, washed, top, tailed, finely sliced to 0.5cm rounds
  • 50g diced smoked bacon lardons
  • 100g small raw prawns, whole, shelled and deveined
  • 1 tablespoon Shaohsing rice wine or dry sherry 
  • 50g red peppers, diced into 0.5cm cubes 
  • 50g frozen garden peas, defrosted, rinsed, drained
  • 2 organic eggs, lightly pre-scrambled in rapeseed oil
  • 400g steamed boiled jasmine rice, cooled, dressed with dash of toasted sesame oil 
  • 2 tbsp low sodium light soy sauce
  • 1 tbsp premium oyster sauce
  • 1 pinch freshly ground white pepper
  • 1 tsp toasted sesame oil

For Garnish 

  • 1 red chilli, deseeded and finely sliced 
  • 1 spring onion, washed, top, tailed, sliced to 0.5cm rounds

Equipment

step 1

Heat a wok over high heat until smoking, add in 1 tablespoon of rapeseed oil. Tip in the beaten egg and the using a pair of chopsticks or spoon, stir to scramble quickly as the egg turns golden. Spoon out and set aside

step 2

Very quickly add in the garlic, ginger and spring onion and swiftly stir-fry for 5 seconds until aromatic. Tip in the smoked bacon lardons, wok fry for 10 seconds, add the raw prawns and stir-fry for 1 minute until the prawns start to turn pink (if using cooked prawns stir fry for 10 seconds)

step 3

Season with a splash of shaohsing rice wine or dry sherry. Tip in the frozen green peas, add the diced red pepper and scrambled eggs and toss to mix well. Tip in the cooked Jasmine rice, stir-frying for 1 minute to combine but not to stab at the ingredients, but to gently toss and scoop from underneath, turning the spatula similar to a shoveling motion. (You don’t want broken grains but whole grains of rice)

step 4

Ching

Quickly add in the soy sauce, oyster sauce, ground white pepper and toasted sesame oil and stir-fry for another minute to combine well.

TOP TIP: When pouring try to distribute the sauces evenly in the wok so that when you come to combine, the rice is coated as evenly possible with the sauce – you can tell this when the colour of the grains all look uniform

step 5

Transfer to a warmed plate. Serve at once with freshly sliced spring onions and chillies for a fresh bite