15
Chinese Style Fried Rice
Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes
3 green onions
2 tablespoons peanut oil
4 eggs, lightly whisked
175g rindless bacon rashers, diced
1 small red capsicum, seeded, chopped
finely
¾ cup fresh or frozen peas
4 cups cold cooked rice (see tip)
2 tablespoons soy sauce
2 tablespoons oyster sauce
250g small cooked prawns, peeled and
deveined
2 cups shredded wom bok cabbage
White pepper, to taste
1. Slice green onions and separate white and
green parts; set aside.
2. Heat wok on setting 3. Add 1 teaspoon
of the oil and pour one quarter of the egg
mixture into the wok; carefully swirl the
wok around to spread the egg into the thin
omelette. Cook for 1-1 ½ minutes without
turning over. Repeat with remaining egg to
make 4 omelettes. Roll omelettes up and
thinly slice.
3. Increase heat to setting 7; add bacon and
cook until browned; set aside.
4. Add remaining oil to the wok and cook the
white parts of the onions for 1 minute.
Add the capsicum and peas and cook for a
further 1 minute. Add the rice, sauces and
prawns to the wok and stir fry until the rice
has warmed. Return the bacon to the wok
together with the cabbage, green parts of
the onions and the omelette. Season with
ground white pepper.
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
Preparation: 15 minutes
Cooking: 10 minutes
200g rice stick noodles
200g firm tofu
¼ cup vegetable oil
3 eggs
500g large green prawns, peeled and
deveined
¹/³
– ½ cup Pad Thai paste
1 bunch garlic chives cut into 4cm pieces
100g bean sprouts
¼ cup packaged fried shallots
¼ cup chopped peanuts
½ cup fresh coriander leaves
Lime wedges, to serve
1. Soak noodles in a large bowl of cold water
for 20 minutes; drain and set aside. Cut
the tofu into 2 thick slices and pat dry with
paper towelling.
2. Heat wok on setting 7; add 2 teaspoons of
the oil and cook tofu one piece at a time
until golden on both sides; drain on paper
towelling. Cut tofu into small pieces, about
1cm.
3. Break eggs into a small bowl.
4. Turn wok off and carefully wipe out and
remaining oil with paper towelling.
5. Heat wok on setting 5. Add remaining
oil and cook prawns until just cooked.
Remove from heat and set aside.
Recipes continued
