Australian chef Neil Perry’s fried rice recipe is simple and utterly delicious. The key is to not use freshly cooked rice, as it sticks together easily and soaks up too much of the flavouring.
Serves 4
3 tbsp peanut oil
4 large green king prawns, peeled,
de-veined and roughly chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
2 tsp ginger, finely chopped
150g chinese-style barbecued pork,
roughly chopped
555g (3 cups) cooked rice
1 tbsp light soy sauce
1 tbsp yellow bean soy sauce
½ tsp sea salt
1 tsp sugar
2 tsp oyster sauce
1 tsp sesame oil
3 spring onions, julienne cut
pinch freshly ground white pepper, to serve
Heat a wok until just smoking. Add 1 tbsp of the peanut oil and, when hot, stir-fry prawns until just cooked. Remove prawns. Reheat wok, add egg and move it gently around wok until just set. Turn egg out onto a plate and roughly chop with the wok spoon. Wipe wok clean and reheat with remaining peanut oil until just smoking. Add garlic and ginger and stir-fry until fragrant, then add pork and cook for 1 minute. Add rice and stir-fry for 1 minute, then return prawns to wok. Add soy sauces, sea salt, sugar, oyster sauce and sesame oil and stir-fry until rice is coated with sauce. Add egg and spring onion and toss together. Transfer to a serving bowl and sprinkle with pepper to serve.
