If you're looking for an easy mid-week dinner idea that can be whipped up in a flash, fried rice is the solution. Perfect for using up leftover rice or can be easily thrown together. This recipe has multiple healthy veggies thrown in too, and all comes together wonderfully with tasty Asian flavours you're sure to love. Dig in!
Easy combination fried rice
Fried rice is the perfect way to use up leftover rice.
- 20 mins cooking
- Serves 4
Print
Ingredients
Combination fried rice
- 315 gram uncooked small king prawns
- 1/4 cup (60 millilitres) peanut oil
- 410 gram chicken breast fillets, thinly sliced
- 3 eggs, beaten lightly
- 4 rindless bacon slices, coarsely chopped
- 1 medium brown onion, finely chopped
- 1 medium red capsicum, finely chopped
- 2 clove garlic, crushed
- 2.5 centimetre piece fresh ginger, grated
- 3 cup cooked white long-grain rice
- 2 tablespoon light soy sauce
- 3/4 cup (90 grams) frozen peas
- 3 green onions, thinly sliced
Method
Combination fried rice
- 1Shell and devein prawns, leaving tails intact.
- 2Heat 1 tbsp of the oil in wok; stir-fry chicken, in batches, until cooked. Remove from wok. Stir-fry prawns in wok, in batches, until changed in colour; remove from wok.
- 3Heat half the remaining oil in wok; stir-fry egg until just set then remove from wok.
- 4Heat remaining oil in wok; stir-fry bacon, brown onion, capsicum, garlic and ginger until bacon is crisp. Return chicken, prawns and egg to wok with remaining ingredients; stir-fry until hot.
Notes
You need to cook 1 1/3 cups of white long-grain rice the day before you make this dish; spread the cooled rice on a tray, cover and refrigerate overnight.
