Name: Easy fried rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 teaspoon peanut oil; 2 eggs, beaten lightly; 1 teaspoon sesame oil; 4 (280g) bacon rashers, chopped coarsely; 1 medium_piece (150g) brown onion , chopped coarsely; 2 (300g) stalks celery , trimmed, sliced thickly; 1 clove garlic, crushed; 1 tablespoon grated fresh ginger; 3 cup cold cooked white long-grain rice; 100 gram cooked shelled small prawns; 425 gram can baby corn, drained, sliced thinly; 1/2 cup (125g) frozen peas , thawed; 4 green onions, sliced thinly; 1 tablespoon japanese soy sauce

Easy fried rice

There's no need to feel intimidated making fried rice. This recipe is so easy to follow. You can use fresh or leftover white rice for this easy, fried rice recipe

Serves 4

Cook

50M

Ingredients

3 teaspoon peanut oil

2 eggs, beaten lightly

1 teaspoon sesame oil

4 (280g) bacon rashers, chopped coarsely

1 medium_piece (150g) brown onion , chopped coarsely

2 (300g) stalks celery , trimmed, sliced thickly

1 clove garlic, crushed

1 tablespoon grated fresh ginger

3 cup cold cooked white long-grain rice

100 gram cooked shelled small prawns

425 gram can baby corn, drained, sliced thinly

1/2 cup (125g) frozen peas , thawed

4 green onions, sliced thinly

1 tablespoon japanese soy sauce

Method

1.Heat 1 teaspoon of the peanut oil in wok; pour in half the egg. Swirl wok to make thin omelette. Remove omelette from wok, roll into cigar-shape, cut into thin strips. Repeat with another 1 teaspoon of the peanut oil and remaining egg.

2.Heat remaining peanut oil and sesame oil in wok, stir-fry bacon until brown. Add brown onion, celery, garlic and ginger, stir-fry over high heat until vegetables are just tender.

3.Add rice, omelette and remaining ingredients to wok, stir-fry until well combined and heated through.

Fried rice is best made just before serving. There are several methods of making fried rice. This is the easiest because it uses rice that is already cooked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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