Recipe

Hearty fried brown rice

Aug 27, 2013 2:00pm
  • 25 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Hearty fried brown rice
  • 1 1/2 cup (300g) long-grain brown rice
  • 2 litre (8 cups) water
  • 2 tablespoon dry sherry
  • 2 tablespoon peanut oil
  • 2 eggs, lightly beaten
  • 125 gram baby corn, sliced
  • 400 gram pork mince
  • 1/4 cup (60ml) kecap manis
  • 2 teaspoon sesame oil
  • 400 gram baby prawns cooked, peeled
  • 1 cup (120g) frozen peas
  • 1 bunch buk choy, trimmed, chopped
  • 2 green onions (shallots), sliced, plus extra, to serve

Method

Hearty fried brown rice
  • 1
    Place rice and water in a medium saucepan. Bring to boil on high heat; reduce heat to low. Simmer, uncovered, stirring occasionally, 25 minutes, until tender. Drain; rinse under cold water and drain well.
  • 2
    Spread rice over a large tray lined with baking paper. Refrigerate, uncovered, 3 hours or overnight.
  • 3
    Remove rice from fridge; drizzle with sherry.
  • 4
    Heat 1 teaspoon peanut oil in a large wok or frying pan on high, swirling to coat base and side. Pour in egg, swirling to coat base and side. Cook 1 minute, until just set. Slide from wok; roll up and thinly slice. Set aside.
  • 5
    Heat 1 teaspoon remaining peanut oil in wok on high. Stir-fry corn 2 minutes, until just tender; remove from wok.
  • 6
    Heat remaining oil in wok on high. Stir-fry pork 3 minutes, until cooked. Add kecap manis and sesame oil; stir to combine.
  • 7
    Add rice, prawns, peas, buk choy, onion and corn. Stir-fry 3 minutes, until heated through. Season. Serve topped with omelette and extra onion.

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