Name: Barbecued pork fried rice
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 cup (600g) long-grain rice; 2 tablespoon peanut oil; 2 teaspoon sesame oil; 2 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated finely; 1.125 litre (4½ cups) hot chicken stock; 1 large brown onion (200g), sliced thinly; 2 trimmed celery stalks (200g), sliced thinly; 1 large carrot (180g), sliced thinly; 6 green onions, sliced thickly; 1/4 cup (60ml) soy sauce; 500 gram chinese barbecued pork

Barbecued pork fried rice

This easy, fragrant dish is perfect for a weeknight dinner. The Chinese barbecued pork adds a distinctive colour and taste and can be found at Asian grocery stores.

Serves 6

Cook

40M

Ingredients

3 cup (600g) long-grain rice

2 tablespoon peanut oil

2 teaspoon sesame oil

2 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated finely

1.125 litre (4½ cups) hot chicken stock

1 large brown onion (200g), sliced thinly

2 trimmed celery stalks (200g), sliced thinly

1 large carrot (180g), sliced thinly

6 green onions, sliced thickly

1/4 cup (60ml) soy sauce

500 gram chinese barbecued pork

Method

1.Rinse rice in a strainer under cold water until water runs clear.

2.Heat half of the peanut oil and half of the sesame oil in medium saucepan. Cook garlic and ginger until fragrant, add rice; toss rice to coat in garlic mixture. Add hot stock, bring to a boil. Reduce heat to low; cook, covered tightly, about 20 minutes or until rice is just tender. Do not remove lid or stir rice during cooking.

3.Heat remaining peanut oil and remaining sesame oil in wok; add brown onion, celery and carrot, stir-fry until softened. Add white part of green onion; stir-fry 1 minute. Add rice and sauce; stir-fry until combined. Serve topped with sliced pork and remaining green onion.

This recipe can be made several hours ahead; keep covered, in refrigerator.
Note

Women's Weekly Food

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