Pull together a few basic ingredients for this fast, fabulous and easy fried rice sensation!
- Rinse the rice under cold running water until water runs clear. Place in a medium saucepan with the chicken stock. Place over high heat and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes.
- Spread the rice over a baking tray. Place in the fridge for 2 hours or overnight to cool completely.
- Heat the oil in a wok over high heat until just smoking. Add the egg and swirl to cover wok base. Cook for 1-2 minutes or until almost set. Add the rice, pork, peas, shallots, bean sprouts and soy and stir-fry, breaking up the egg, for 2-3 minutes or until rice is heated through.
- Spoon fried rice among serving bowls. Top with shallot curls and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set