Quick and easy
“Steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables, meat) from other dishes, leading to countless variations.”
Studying and working in Perth, a lot of the times I would come home quite late and fried rice would be one of the quickest dishes to whip up for both my brother and I.
You will need:
1 chicken stock
2-3 beaten eggs
2 tablespoon vegetable oil
250 g Char siu BBQ pork (can also substitute with a tin of corn beef or spam)
1 tin of corn
1 tin of peas
1 grated carrot
1-2 red chilli
1/2 a packet of mixed vegetable leaves
2 cups of basmati or jasmine rice
Seasoning salt/white pepper
Start by finely chopping your onion and red chilli and preheat the wok with some oil and begin frying on a medium to high heat till onion begins to golden. Roughly dice your char siu meat into small cubes and add the mixed vegetable leaves, a chicken stock cube , corn, peas and carrots into the wok. Make a well, crack the eggs and leave it to cook for a few seconds before folding the rice. Lastly, season with salt and white pepper.