BROWN SPECIAL FRIED RICE
Time: 40 minutes
Ever since I was a child, I’ve had a passionate love affair with fried rice. I remember one time in particular back in my home town of Perth, when my little sister and I had such an enormous craving for it, we were compelled to walk half an hour to our local Chinese restaurant and back again just to satiate our monster craving. And satiate it did – gloriously.
For us fried rice was, and continues to be, that damn good. But unfortunately, also that damn unhealthy. So my ode to this Asian culinary classic is healthier, yet still tantalising on those tastebuds – making it a great lunch recipe.
1 cup brown rice
250g cooked and cleaned prawns
100g deli smoked ham, torn
¾ cup frozen peas, thawed
3 celery stalks, sliced
4 spring onion stalks, finely sliced (3 for the pan, 1 to garnish)
3 cloves of garlic, finely chopped
2 red chillies, finely sliced (1 for the pan, 1 to season)
2 tbsp soy sauce, plus extra to season
1 tbsp Shao Xing Chinese cooking wine
2 tbsp extra virgin olive oil
½ tbsp sesame oil
Step 1: Cook brown rice according to packet instructions. Meanwhile heat the extra virgin olive oil in a large non-stick fry pan or wok over medium-high. Add the garlic and chilli and stir fry for 30 seconds. Add the celery, spring onions and ham, stir frying for 2-3 minutes.
Step 2: Add the prawns and peas and stir fry for another 2-3 minutes. Then fold through the rice, stir frying for 2 minutes.
Step 3: Toss in the soy sauce, Shao Xing and sesame oil – stir fry until completely combined. Push the mixture to one side of the pan and crack in the eggs. Let them sit and fry for 30 seconds to 1 minute and then fold through the rice until the egg shreds are blended through.
Step 4: Serve up the rice in bowls and garnish with left over spring onion slices. Place the remaining chilli slices in a small sauce bowl and pour in the extra soy sauce – serve on the side.