• CooksClub TV
  • Home
  • Recipes
  • Shop
  • Magazine

    Cart

    No products in the cart.
    Sign in Sign up


    • CooksClub TV
    • Home
    • Recipes
    • Shop
    • Magazine
    Sign in Sign up
    Fried Rice
    Fried rice is a great go-to meal that everyone in the family will love. It is well worth learning this recipe so you can quickly make fried rice any night of the week in under 30 minutes.

    Save Recipe

    Please login to bookmark

    No account yet? Register

    Fried rice is a great go-to meal that everyone in the family will love. It is well worth learning this recipe so you can quickly make fried rice any night of the week in under 30 minutes.

    Fried Rice

    A delicious and simple dish that becomes a family favourite. This dish is perfectly suited to free-style and change as you like depending on the vegetables and other you might have in the fridge. Use the recipe as a guide and skip or substitute anything you don't have on hand.
    No ratings yet
    Add to Your Own Menu Go to Your Own Menu Print Recipe
    prep & Cook 10 mins
    unattended 15 mins
    Total Time 25 mins
    $/SERVE $4.50
    Course main, Side Dish
    Cuisine Chinese
    Servings 4 people
    Calories 545 kcal

    Ingredients
     

    • 100 g bacon
    • 2 egg/s
    • 4 spring onions
    • 1 cup long grain rice, uncooked volume, then cooked
    • 1 tbsp Butter
    • 1 tbsp Oil
    • 3 tbsp Soy Sauce
    • ½ cup frozen Peas, frozen
    • 200 g frozen green prawns
    • 1 Carrot, diced
    • 1 onion/s, diced or thin strips
    • ½ capsicum, thin strips
    • 1 celery, diced, (optional)

    Instructions
     

    • Pre-cook the rice and spread it out on an oven tray to cool and dry a little. It is ideal to cook the rice the day before and keep in the fridge if possible.
    • Thaw the prawns in a small bowl of room temperature water. Zap the frozen peas in a small bowl to luke-warm and set aside.
    • Whisk the eggs, mix with small a dash of soy. Then pre-heat the wok on medium, then fry gently the egg like an omelette spreading it around the bottom of the wok with a little oil. Roll, remove and set aside.
    • Add a little butter season the prawns with pepper and salt and fry for 2 minutes. Give them a splash of wine and lemon juice if you have it. Remove the prawns once they start to go pink.
    • Dice the bacon into short, thin, strips. Slightly increase the heat and add the bacon and fry for 2 minutes.
    • Add the diced onions, carrots, the white end of the spring onions, and celery (if using) and fry gently for 3 minutes. Increase the heat, add the butter and the rice. Stir well to coat the rice in the pan flavours, butter, and oil. Keep the heat on high and keep stirring the rice for 2 to 3 minutes. Add the rest of the soy sauce and keep stirring (or flipping) the rice.
    • Add the peas and the green section of the spring onion and stir through well. Taste and check for seasoning or more soy. Turn off the heat and let the dish settle for a minute before serving.

    Nutrition

    Sodium: 653mgCalcium: 89mgVitamin C: 32mgVitamin A: 3402IUSugar: 4gFiber: 3gPotassium: 440mgCholesterol: 187mgCalories: 545kcalTrans Fat: 1gMonounsaturated Fat: 14gPolyunsaturated Fat: 4gSaturated Fat: 11gFat: 31gProtein: 19gCarbohydrates: 46gIron: 2mg
    Keyword asian flavours, rice dishes
    Recipe Author/ Source: Rob Keogh

    CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.

    Live cooking classes in your kitchen every weekend from $2.48 per week

    Planning & Provisioning
    Learn how to always have wonderful food at your fingertips
    Start Now
    Preparation & Preservation
    Save money, reduce waste, have dinner on the table in 20 minutes
    Start Now
    Sauces & Marinades
    Classic French "mother sauces" + essential marinade elements
    Start Now
    Aromatics, Herbs & Spices
    Create the flavour profiles of nine cuisines with 36 simple elements
    Start Now
    Pan Fry
    Chef Loic Lemaitre presents a cooking master class on pan-fry technique.
    Start Now
    Stir Fry
    Master the technique, to get better results in less time than restaurant takeaway.
    Start Now
    Braise & Stew
    From Braised beef pie to Coq Au Vin, learn the style secrets from leading chef, Loic Lemaitre
    Start Now
    Roast & BBQ
    Learn temperatures, timing, tips and the difference between roast & bake.
    Start Now
    Pilaf
    Middle Eastern Chicken Majboos, to Italian Risotto, or Spanish Paella
    Start Now
    Live Stream Learning
    This course is "How to use your kitchen like a restaurant"
    CooksClub TV
    Live Stream Learning
    This course is "How to use your kitchen like a restaurant"
    CooksClub TV
    Pilaf
    Middle Eastern Chicken Majboos, to Italian Risotto, or Spanish Paella
    Start Now
    Roast & BBQ
    Learn temperatures, timing, tips and the difference between roast & bake.
    Start Now
    Braise & Stew
    From Braised beef pie to Coq Au Vin, learn the style secrets from leading chef, Loic Lemaitre
    Start Now
    Stir Fry
    Master the technique, to get better results in less time than restaurant takeaway.
    Start Now
    Planning & Provisioning
    Learn how to always have wonderful food at your fingertips
    Start Now
    Preparation & Preservation
    Save money, reduce waste, have dinner on the table in 20 minutes
    Start Now
    Sauces & Marinades
    Classic French "mother sauces" + essential marinade elements
    Start Now
    Aromatics, Herbs & Spices
    Create the flavour profiles of nine cuisines with 36 simple elements
    Start Now
    Pan Fry
    Chef Loic Lemaitre presents a cooking master class on pan-fry technique.
    Start Now

    Keep your food fresh

    Kitchen Fitness range of vacuum sealers, canisters, bags, rolls & accessories
    Shop Now

    Responses

    PrevPrevious
    NextNext

    More
    recipes

    BBQ Pork Steaks with Pan Potatoes

    Rob Keogh Apr 1, 2022

    Sweet and Sour Pork

    Rob Keogh Apr 1, 2022

    Sizzle Steak Wrap

    Rob Keogh Oct 21, 2021

    Butter Chicken

    Rob Keogh Oct 4, 2021

    Live Kitchen Fitness plus a 12-week food management and cooking course

    Chat, engage, and interact with professional chefs and Kitchen Coaches, live in your own kitchen every weekend. Study food management and cooking skills with video training and ebook course materials.

    Check out CooksClub TV
    © 2022 - CooksClub

    Report

    Harassment or bullying behavior
    Contains mature or sensitive content
    Contains misleading or false information
    Contains abusive or derogatory content
    Contains spam, fake content or potential malware

    Block Member?

    Please confirm you want to block this member.

    You will no longer be able to:

    • See blocked member's posts
    • Mention this member in posts
    • Invite this member to groups
    • Message this member
    • Add this member as a connection

    Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.

    Report

    You have already reported this
    Clear Clear All