Chinese Style Fried Rice
Serves: 4
2 tablespoons peanut oil
4 eggs, lightly whisked
175g bacon, chopped
3 shallots, chopped
1 small red capsicum, seeds removed, sliced
¾ cup fresh or frozen peas
4 cups cold cooked rice (see tip)
2 tablespoons soy sauce
2 tablespoons oyster sauce
250g prawns, cooked, peeled, deveined
2 cups shredded wom bok cabbage
White pepper, to taste
1. Heat half of the oil in wok on setting 5.
Add ¼ of the egg to the wok. Carefully
swirl the wok around to spread the egg into
a thin omelette. Cook for 1-1 ½ minutes
without turning over. Remove from the
wok. Repeat with remaining egg to make
4 omelettes. Roll omelettes up and thinly
slice.
2. Increase heat to setting 10. Add bacon and
cook until browned; set aside.
3. Add remaining oil to the wok and cook
shallots for 1 minute. Add capsicum and
peas to the wok cooking for a further 1
minute.
4. Add rice, sauces and prawns to the wok
and stir fry for 2-3 minutes. Add bacon,
cabbage and eggs to the wok. Season with
white pepper. Toss to combine. Serve.
Tip:
Cook the rice the day before or several
hours in advance as per the directions on the
packet. Rinse rice and drain well then layer
on a tray lined with baking paper; cover with
paper towelling and refrigerate.
Pad Thai
Serves: 4
200g rice thick noodles, cooked, drained
200g firm tofu, diced
¼ cup vegetable oil
500g large green prawns, peeled, deveined
½ cup pad Thai paste
3 eggs, lightly beaten
1 bunch garlic chives, cut into 4cm pieces
100g bean sprouts
½ cup fresh coriander leaves
¼ cup packaged fried shallots
¼ cup chopped peanuts
Lime wedges, to serve
1. Heat 2 teaspoons of oil in wok on setting
10. Add tofu and cook until golden.
Set aside.
2. Reduce to setting 7. Add remaining oil and
cook prawns until pink and just cooked.
Set aside.
3. Add paste to wok and stir fry for 1 minute
or until fragrant. Add noodles and stir until
coated in paste. Add eggs to the wok and
stir every 10 seconds or until the eggs are
just beginning to set.
4. Add tofu, prawns, chives and bean sprouts
to the wok. Cook for a further 2 minutes.
Top with coriander, shallots, peanuts and
lime wedges. Serve.
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Wok Recipes continued
