Fried rice with chinese barbecue pork
A recipe from the Good Food collection.
Ingredients
6 spring onions
150 g snow peas
200 g Chinese barbecue pork
3 teaspoons sesame oil
2 eggs, lightly beaten
2 cloves garlic, finely chopped
3 cups (555 g) cold cooked white long-grain rice
2 tablespoons soy sauce
Method
Step 1
Cut the spring onions and snow peas diagonally into very thin shreds. Cut the pork into thin slices.
Step 2
Heat a wok until hot, add 1 teaspoon of the oil and swirl to coat the base. Add the egg and swirl over the base until just set. Turn over and cook for 30 seconds, or until just lightly browned, then remove from the wok. Allow the egg to cool slightly, then roll up and cut into 1 cm thick slices.
Step 3
While the wok is still very hot, add the remaining oil, then the garlic, spring onion and snow peas and stir-fry for 1–2 minutes, or until slightly soft. Add the pork, rice, soy sauce and strips of omelette and toss until heated through and thoroughly combined—the soy sauce should turn the rice brown. Remove from the heat and serve immediately.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
