Do you know anyone who doesn’t like fried rice? Neither do I. The best part is you can sneak in as many vegetables as you like while serving up a family favourite! And if you don’t want to cook ‘Clayton’s fried rice?’ Insert your name of choice above: ‘Mum’, ‘Sam’, or ‘Elsa’s’ Fried Rice’, plus whatever modifications you like. My kids are mad for water chestnuts, so in they go. Yours might want corn or chicken. Fried rice always works best with chilled rice – otherwise it tends to go gluggy. You’ll need to boil the rice ahead and chill in the fridge (or use up the leftovers from last night’s casserole or curry!)
|10 min Prep Time||10 min Cooking Time|
2 1/2 tbspn vegetable oil
1/2 tsp sesame oil
4 spring onions, finely sliced
1 cup frozen peas
1 medium carrot, peeled and finely diced
2-3 rashers bacon, diced
3 cups cooked and chilled jasmine rice
3 large eggs, lightly beaten
2 tbspn soy sauce
2 tbspn Chinese rice wine
Heat 2 tbspn of the vegetable oil and sesame oil in a wok or large-based pan over medium heat. Sauté peas, spring onions and carrot, stirring constantly until lightly coloured and softened, around 1 minute, before adding bacon. Cook a further 1-2 minutes or until golden.
Move bacon and vegetables to the edges of the wok, then heat remaining 1/2 tbspn oil. Add eggs and cook 3-4 mins, stirring until just set. Roll up omelette with a wide egg flip spatula, and chop into small pieces in the pan ready to toss through the rice.
Add rice to your wok, and stir fry all ingredients together for 1 minute. Add soy sauce and rice wine, tossing through rice until well coated and all ingredients are well mixed. Heat for a further minute or two, stirring often.
[Image: Chris Court for Taste.com.au. Recipe and carb count: DBlife.today]
|Kids Size||Adult Size|
|16.5 g – 1/2 cup serve = 1 exchange||33 g – 1 cup serve = 2 exchanges|