Brian Sunter

Fried Rice

Simple basic fried rice

Tags: chinese side
Scale:

Ingredients

  • 1 tbsp oyster sauce
  • 5 tbsp soy sauce
  • 5 tsp sesame oil
  • 3 tbsp peanut oil
  • 2 items eggs
  • 75 cup bacon
  • 2 gloves garlic
  • 3 tsp ginger
  • 2 medium onion
  • 1 tbsp Chinese cooking wine
  • 2 tsp sugar
  • 150 g prawns
  • 3 cups cooked rice
  • 7 items scallions

Steps

Step 1

Mix together 1 tbsp oyster sauce , 5 tbsp soy sauce and 5 tsp sesame oil , set aside.

Step 2

Heat 1 tbsp peanut oil in a wok or heavy based skillet/fry pan over medium heat. Add 2 items eggs and cook until scrambled, then remove onto plate.

Step 3

Increase heat to high and add chopped 75 cup bacon , excess fat trimmed. Cook until golden, then remove onto plate with egg - about 2 minutes.

Step 4

Drain off excess bacon fat.

Step 5

Add remaining 2 tbsp peanut oil , minced 2 gloves garlic and 3 tsp ginger . Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add finally chopped 2 medium onion and stir fry for 2 minutes until golden.

Step 6

Add 1 tbsp Chinese cooking wine and 2 tsp sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.

Step 7

Add 150 g prawns and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.

Step 8

Add refrigerated overnight 3 cups cooked rice , Sauce, eggs, bacon and thinly sliced 5 items scallions . Stir fry for 2 minutes until rice is hot - around 2 minutes.

Step 9

Transfer to serving plate, sprinkle with thinly sliced 2 items scallions and serve.

Cooklang Recipe 
>>source: https://www.recipetineats.com/chinese-fried-rice-with-shrimp-prawns/
>>title: Fried Rice
>>description: Simple basic fried rice
>>tags:chinese, side

Mix together @oyster sauce{1%tbsp}, @soy sauce{5%tbsp} and @sesame oil{5%tsp}, set aside.

Heat @peanut oil{1%tbsp} in a wok or heavy based skillet/fry pan over medium heat. Add @eggs{2%items} and cook until scrambled, then remove onto plate.

Increase heat to high and add chopped @bacon{75%cup}, excess fat trimmed. Cook until golden, then remove onto plate with egg - about 2 minutes.

Drain off excess bacon fat.

Add remaining @peanut oil{2%tbsp}, minced @garlic{2%gloves} and @ginger{3%tsp}. Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add finally chopped @onion{2%medium} and stir fry for 2 minutes until golden.

Add @Chinese cooking wine{1%tbsp} and @sugar{2%tsp} and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.

Add @prawns{150%g} and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.

Add refrigerated overnight @cooked rice{3%cups}, Sauce, eggs, bacon and thinly sliced @scallions{5%items}. Stir fry for 2 minutes until rice is hot - around 2 minutes.

Transfer to serving plate, sprinkle with thinly sliced @scallions{2%items} and serve.