Fried Rice. Add a taste of Autumn to your next Fried Rice dish with this delicious recipe. With prawns, baby bok choy, sesame and chilli this Fried Rice is a taste sensation.
Fried Rice
Serves 4
1½ cups long-grain rice
2 tbsp vegetable oil
2 eggs, whisked
700g medium green prawns, peeled, deveined
5 green onions, thinly sliced
2 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped
2 bunches baby bok choy, trimmed, washed
1 long red chilli, deseeded, cut into thin strips, extra
2 green onions, finely shredded, extra
1 tbsp toasted sesame seeds
½ cup soy sauce, to serve
1 tbsp sesame oil, to serve
sake, to serve
sliced red chilli, extra, to serve
toasted sesame seeds, extra, to serve
1 Place rice into a deep saucepan with 3 cups cold water and place over a high heat. Bring to the boil, reduce heat to medium low and cook for 5 minutes or until craters form in rice. Reduce to low and cook, covered, for 5 minutes. Remove from heat and stand for 10 minutes. Line a large tray with baking paper. Spread rice over prepared tray and cool. When rice is cold, cover with plastic wrap and refrigerate for at least 1½ hours, preferably overnight.
2 Heat a wok over a high heat. When hot, swirl around 1 tsp oil. Whisk eggs in a bowl. Pour half the egg mixture into hot wok and swirl egg, forming a thin omelette. Cook for 1-2 minutes. Turn omelette onto a flat surface and roll, forming a sausage shape. Reheat wok and cook remaining egg. Thinly slice, forming ribbons of egg.
3 Reheat wok and add 2 tsp oil. Add ¼ prawns and stir-fry for 1-2 minutes or until just cooked. Transfer to a bowl. Repeat with remaining portions of prawns. Add green onion, garlic and chilli to wok. Stir-fry for 1 minute. Add cold rice. Stir-fry for 2 minutes or until rice is heated through and ingredients are well combined. Return prawns to wok and toss until well combined.
4 Heat 1 tbsp oil in a large frying pan. When hot, add bok choy and toss for 1 minute. Add 2 tbsp water. Cover pan and cook for 1-2 minutes or until bok choy has wilted. Spoon fried rice into bowls and add bok choy. Top with chilli, green onion, egg ribbons and sesame seeds.
5 Combine soy and sesame oil in a bowl, then transfer to 4 small serving bowls. Serve rice with small bowls of soy mixture, sake and sliced chilli and sesame seeds.
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