Name: How to make fried rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 cups (400g) uncooked jasmine rice (see tips); 700 grams medium uncooked prawns; ⅓ cup (80ml) peanut oil; 4 eggs, beaten lightly; 175 grams ham or lap cheong, sliced thinly sliced; 1 medium onion, chopped; 1 tbsp grated ginger; 3 cloves garlic, crushed; 2 cups mixed vegetables of choice (corn, peas, capsicum, green onion, thinly sliced); ¼ cup (60ml) soy sauce; 2 tbsps kecap manis; 2 tsps sesame oil; 1 Coriander leaves, to serve; 1 Bean sprouts, to serve; 1 Thinly sliced, long red chilis, to serve; 1 Fried shallots, to serve

This easy, special fried rice recipe takes under an hour to whip up! It’s an egg fried rice, packed with veggies, prawns and fragrant sauces and herbs.

To move food around the wok, use a wok chan, this shovel-like tool makes it is easy to toss and move food around the work. Alternatively use a fish flipper.

What’s the best rice to use for fried rice?

It’s best to cook the rice the day before, storing it in the fridge, for our special fried rice recipe. For a vegetarian fried rice recipe, swap the bacon with chopped tofu and add bean sprouts chopped carrot and corn. Looking for a chicken fried rice recipe? Try this version.

If you’re looking to make fried rice just like your local restaurant, then cook with jasmine rice – just like we have!

Ingredients

2 cups (400g) uncooked jasmine rice (see tips)

700 grams medium uncooked prawns

⅓ cup (80ml) peanut oil

4 eggs, beaten lightly

175 grams ham or lap cheong, sliced thinly sliced

1 medium onion, chopped

1 tbsp grated ginger

3 cloves garlic, crushed

2 cups mixed vegetables of choice (corn, peas, capsicum, green onion, thinly sliced)

¼ cup (60ml) soy sauce

2 tbsps kecap manis

2 tsps sesame oil

1 Coriander leaves, to serve

1 Bean sprouts, to serve

1 Thinly sliced, long red chilis, to serve

1 Fried shallots, to serve

Method

1.Place rice and 2¾cups (680ml) water in a medium saucepan over high heat; bring to boil, reduce heat to low, cook, covered, for 8 minutes or until water is absorbed and rice is tender. Stand for 5 minutes. Spread mixture in a thin layer over a large tray; refrigerate for 3 hours or overnight (see Note).

2.Shell and devein prawns, leaving tails intact. Reserve half the prawns; remove tails from remaining prawns and coarsely chop.

3.Heat 2 teaspoons of the peanut oil in a wok over medium heat. Add half the egg; cook, tilting wok, for 1 minute or until omelette is just set. Transfer omelette to a clean chopping board; roll up tightly and slice thinly. Repeat with another 2 teaspoons peanut oil and remaining egg. Cover to keep warm.

4.Return wok to high heat with 1 tablespoon peanut oil; stir-fry reserved whole prawns for 1 minute or until golden brown and just cooked through. Remove; cover to keep warm. Add remaining 2 tablespoons peanut oil to wok, stir-fry ham and onion for 4 minutes or until sausage is crisp. Stir in ginger and garlic; stir-fry for 30 seconds.

5.Add cooked rice, stir-fry to combine. Add peas, half the green onion, chopped prawns, sauces and sesame oil; stir-fry over for 3 minutes or until rice is heated through. Add half the sliced omelette; stir fry for 1 minute, breaking up the omelette, until heated through and combined. Season to taste.

6.Serve rice topped with prawns, remaining omelette green onion, coriander, bean sprouts, chilli and fried shallots, if you like.

Rice is best cooked the day before, store, covered, in the fridge. You will need approximately 6 cups cooked rice.
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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