The easiest fried rice for a hearty dinner
Fried rice is a popular dish in Australian takeaway menus, but did you know that you can easily recreate this delicious meal at home? If you have leftover cooked rice from the previous night, this recipe is the perfect way to make use of it. This is prepared by SSP.
What makes this recipe special is that it delivers a burst of flavors without requiring extensive effort. By following the step-by-step instructions, you can create a homemade fried rice dish that will rival your favorite local takeaway place.
Ingredients:
- 1 cup of Coles Long Grain White Rice
- 2 tsp of vegetable oil
- 2 eggs, lightly whisked
- 2 bacon rashers, chopped
- 1 carrot, peeled and grated
- 2 shallots, finely sliced
- 1/2 cup of thawed frozen peas
- 1 tbsp of soy sauce
- Sesame seeds, for serving
- Extra sliced shallots, for serving
Step 1: Prepare the Rice
Begin by cooking the rice in a large saucepan of boiling water for approximately 12 minutes or until it is tender. Once cooked, drain the rice and set it aside to cool.
Step 2: Prep the Eggs
Heat the vegetable oil in a non-stick wok or large frying pan over medium heat. Add the lightly whisked eggs, swirling them over the base of the pan to form an omelette. Cook for about 2 minutes or until the eggs are set. Transfer the cooked omelette to a chopping board, allowing it to cool slightly. Once cooled, roll up the omelette and slice it into thick pieces.
Step 3: Putting it all Together
Add the chopped bacon to the wok and cook it for approximately 4 minutes until it turns light golden. Stir in the grated carrot and cook for 1 minute. Then, add the sliced shallots, peas, and cooled rice to the wok. Keep stirring for 3-4 minutes until all the ingredients are well combined. Finally, add the sliced omelette and soy sauce, stirring until everything is heated through.
Step 4: Serve and Enjoy
Sprinkle the fried rice with sesame seeds and garnish with extra sliced shallots. Serve the dish immediately, savoring the delicious flavors of your homemade creation.
