When I was growing up, bean sprouts were the only Asian ingredient you could find, and you could tell a good fried rice by the peas! When I moved to Byron Bay in 2008, the flavours of Melbourne’s Chinatown and Victoria Street are what I missed the most, so sometimes you have to make it yourself, just the way you like it.
This is comfort food – which can be healthy in its own right if it makes you feel good and you only have it occasionally. I bought all the ingredients at a local Asian retailer and I can’t vouch for the gluten-freeness of the Lup Cheong (Chinese sausage) so just leave it out if you’re suspicious. Use fresh prawns and add a scrambled egg if you prefer – I don’t because I can’t eat them – but you probably do.
PrintSpecial fried rice
- Total Time25 minutes
- YieldServes 2-3 1x
Ingredients
Units Scale
1 tbsp macadamia oil 2 red chilies, deseeded, finely chopped *optional 1 tsp Chinese 5 spice 4 lup cheong (Chinese sausage), finely sliced on the diagonal, ends discarded 1 x 6cm piece char siew (Chinese roast pork), finely sliced 1 cup small fresh prawns, cooked, chopped 1 cup peas, fresh or frozen, thawed 2 cups cooked long-grain white rice (preferably cooked the day before) 1 cup bean sprouts 2 spring onions, finely sliced diagonally 1 tbsp light soy sauce or tamari Dash Shao Xing (Chinese rice wine) or dry sherry
Instructions
- Heat half of the macadamia oil in a wok over a high heat.
- Add five spice, chillies, lup cheong, pork, shrimp and sear for about 3 minutes. Remove from wok and set aside.
- Add peas to wok and cook through for a few minutes if using frozen. Set this mix aside.
- Heat remaining oil and add cooked rice, searing well over a high heat. Turn heat down a little and all the remaining ingredients back to the wok. Toss well to heat through and serve immediately.
- Prep Time: 15
- Cook Time: 10
- Cuisine: Chinese
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