Ginger in Fried Rice...the most moorish!
Munch Munch Munch
Three Munches for Fried Rice? Wait and see, you’ll never make it any other way again. I found Kylie Kwong’s Recipe on the ABC website, so Munchy I always have two serves. Also if you can’t find Chilli Jam anywhere, why not have a crack at making your own? I have tried a recipe that works beautifully, better than the gourmet jars I’ve found and way cheaper in the long run as you only need a tablespoon per 250g of meat. Find Chilli Jam Recipe here.
Chilli Jam Skewers
- 2 Tbs Chilli Jam
- 2 lge Chicken breast
Chop the Chicken into large pieces and marinate in the Chilli Jam while you make the Fried Rice. Skewer when ready and Cook on a high heat. I found the best timing for adding the chicken to the pan is when you add the rice to the wok.
Kylie Kwong Fried Rice
- Peanut oil
- 4 lge free-range eggs, beaten
- 1 tbs peanut oil, extra
- 1 1/2 tbs finely chopped ginger
- 4 garlic cloves, diced
- 2 Birdeye Chillies (my add)
- 1 medium-sized brown onion, finely diced
- 1/2 Cup Chinese sausage (about 2 sausages) finely chopped or failing that 5 rashes of bacon chopped
- 1 teaspoon white sugar – I use raw sugar, but that’s only cause that’s what’s in my house and it tastes fine
- 2 tablespoons Shao Hsing wine (Chinese cooking wine)
- 5 cups cooked medium-grain white rice
- 1 tablespoon oyster sauce
- 1 cup finely sliced spring onions
- 1/2 Cup Frozen Peas, thawed (my add, what’s fried rice without peas?)
- 1/4 teaspoon sesame oil or a few more dashes if you’re like me and looove it.
- 2 spring onions, finely sliced on the diagonal
- 1/4 cup light GF soy sauce or Tamari
Heat oil in a hot wok and add the egg, gently fold to make something close to an omelet (doesn’t need to be perfect you’re gonna cut it up in the rice later)
Wipe out wok with kitchen paper, add extra oil and stir-fry ginger, garlic and chillies until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds.
Finally, add cooked rice, reserved omelette, oyster sauce, spring onions, and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
Plate up and garnish with extra spring onions. I used Chilli as I actually ran out of spring onions or thought I did until I moved something in the fridge the next day and found another bunch.
Serve with the Chicken Skewers.
Handy Hint: Cook the Rice first and than pile onto a large plate and spread it our (to create larger surface area) and pop into the freezer to help dry it out. Once you’ve prepped and chopped everything the rice should be okay to use at the add cooked rice stage. This is great if you’ve forgotten to cook the rice earlier in the day or the night before. Dry cooked rice (as opposed to wet or maybe gluggy) means a more lighter, separated fried rice.