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September
24
2006

FRIED RICE

[WW CHINESE P90] 

2 CUPS LONG GRAIN RICE

3 BACON RASHERS

250g COOKED PORK

3 EGGS

SALT

PEPPER

OIL

2 TEASPOONS GRATED GREEN GINGER

8 SHALLOTS

500g PRAWNS

2 TABLESPOONS OIL [extra]

2 TABLESPOONS SOY SAUCE

COOK RICE IN BOILING SALTED WATER UNTIL TENDER. DRAIN IMMEDIATELY. RUN UNDER COLD WATER TO REMOVE EXCESS STARCH. DRAIN WELL, REFRIGERATE OVERNIGHT TO DRY COMPLETELY.

FINELY DICE BACON, FRY UNTIL CRISP, DRAIN; DICE PORK.  BEAT EGGS WITH FORK, SEASON WITH SALT & PEPPER. HEAT A SMALL QUANTITY OF OIL IN PAN, POUR IN EGGS, BREAK UP WITH FORK WHILE COOKING. FINELY CHOP SHALLOTS. SHELL & DEVEIN PRAWNS [IF LARGE CUT INTO SMALL PIECES] HEAT EXTRA OIL IN PAN OR WOK, SAUTE GINGER 1 MINUTE, STIR IN RICE & COOK STIRRING, FOR ABOUT 5 MINUTES. ADD BACON, PORK, SHALLOTS, EGG & PRAWNS, MIX LIGHTLY. WHEN COMPLETELY HEATED ADD SOY SAUCE, MIX WELL.

Damian Asian , trackback 43 views

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