Special fried rice

This could be used as a side dish or as a main meal.

Special fried rice

Servings:	Serves 4
Calories per serving:	312
Ready in:	20 minutes
Prep. time:	15 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Sarah loves this 5/5 It's her favourite way to cook rice Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 375g (12 oz) long grain rice
• 1 medium onion, peeled and chopped
• 50g (2 oz) sweetcorn
• 50 g (2 oz) garden peas
• 1 red pepper, de-seeded and sliced
• 3 slices of ginger, 1 chopped finely
• 2 rashers of rindless bacon or ham, chopped
• 1 clove garlic, finely chopped
• 100g (4 oz) peeled prawns
• 3 tablespoons vegetable oil
• 1 tablespoon light soy sauce

Method

1. Pre cooked plain boiled rice or
2. Rinse the rice in a sieve under cold running water for a few minutes to remove any starch
3. Cook in boiling water so it still has a little bite to it (about 11 minutes)
4. Rinse with cold water and drain
5. Heat a wok or frying pan, add the oil
6. When hot add the 2 whole slices of ginger and fry for 2 minutes to flavour the oil
7. Add the onions, bacon, garlic and chopped ginger and fry for 3 minutes
8. Add the vegetables and fry for a few minutes to soften
9. Add the soy sauce and cook until the rice is thoroughly heated
10. Stir in the prawns and mix well
11. Remove the 2 slices of ginger and serve immediately

User's tip

Flickr user avlxyz, who knows his Chinese food (and his camera!), suggests adding chopped Spam to special fried rice. Sounds a good idea, I might even chop up a tin and freeze in small quantities, just for this purpose.

Variations

Pre soak some dried shrimp in just boiled water for 15 - 30 minutes to rehydrate, roughly chop and add with the vegetables for a more authentic dish.

Instead of bacon, slice up a little Chinese sausage for an interesting change.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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