Chinese Fried RiceSubmitted by David McCarthy, AustraliaChinese Fried Rice is one of those recipes that I often hear people comment that they can't make at home and reproduce the Chinese Restaurant taste. That probably means that you haven't tried often enough or are not using a wok. If you use a wok and are not scared to cook with high heat you can make it just as good as a restaurant chef. The thing to remember when using a wok is that the heat is very high across the base and reduces at the sides. Food that is cooked and just needs to be kept warm is pushed to the sides. Another good tip when cooking with a wok is to have all ingredients prepared before you start cooking. This is a very quick method of cooking and you don't have time to prepare as you cook. Once you start cooking you must continue, uninterrupted, until the meal is cooked.
2 Tablespoons sunflower or vegetable oil 225g (8oz) Cooked long grain rice (Boiled or steamed) 75g (3oz) Smoked lean bacon, finely diced 75g (3oz) Peeled prawns 2 Eggs, beaten 100g (4oz) Fresh or frozen peas, blanched 6 Spring (green) Onions Salt and freshly ground black pepper
Method Heat the oil in a large frying pan or wok, until just smoking. Stir in the rice and stir fry for 1 minute, then add the bacon and prawns. Continue to cook for a further 5 minutes over a high heat. Stir in the beaten eggs, peas and spring onions, and cook for a further two minutes. Season to taste. Serve piping hot. Garnish with the ends (tassles) of the spring onions Note: For best results, when boiling or steaming the rice slightly undercook it. Enjoy the taste of Asia with your Chinese Fried Rice.
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