2 tbsp vegetable oil
1 brown onion, diced
4 garlic cloves, chopped
4 tbsp tom yum paste
1 tbsp tamarind paste
3 kaffir lime leaves, finely sliced
300g marinara mix
1 cup snowpeas
4 cups cooked rice
Salt, pepper and sugar to taste
To garnish
Red chilli, lime, fried eggs and fried shallots
1. Place the oil in a large wok over medium-high heat and stir-fry the onion and garlic until fragrant.
2. Add the tom yum paste, tamarind paste, kaffir lime leaves and stir until the oils from the paste start to be released. Add the marina mix and snowpeas and cook until it is cooked through.
3. Stir through the cooked rice in the wok and season with salt, pepper and sugar.
4. Once the rice is well combined, remove the wok from the heat and set aside.
5. Place rice on a plate and garnish with sliced chili. Serve with lime, fried eggs and fried shallots.
Serves 4
1 cup roast duck
3 tbsp vegetable oil
3 cups leftover steamed white rice
1 ½ tsp ginger, finely sliced
1 ½ tbsp garlic, chopped
1 cup shallots, sliced
½ cup frozen peas, softened with water
½ cup corn
1 tsp sesame oil
2 tbsp soy sauce
Salt and pepper to taste
¼ cup spring onion, sliced
4 fried eggs, to serve
1 big red chilli, sliced to serve
1. Chop or shred the duck meat roughly and set aside.
2. Heat oil in a large wok on a medium-high heat and add ginger, garlic and a quarter of the shallots, stirring until fragrant. Add duck and cook for about three minutes.
3. In the meantime, prepare a small pot with enough oil to deep-fry the remaining shallots. Add the shallots and cook until golden. Remove from pot and drain well with a paper towel.
4. Add the peas and corn and stir for further five minutes.
5. Add the rice and cooked until heated through. Add sesame oil, soy sauce and salt and pepper.
6. Add spring onion and toss well.
7. Serve with fried egg and garnish with fried shallots and chilli.
Serves 4
1 cup chopped kimchi
2 tbsp gochujang paste (available at Asian groceries)
½ tbsp of light soy sauce
1 tbsp vegetable oil
4 cups of steamed rice (short grain, preferably)
2 tsp sesame oil
1 spring onion, chopped
1 nori sheet, shredded
1 tbsp roasted sesame seeds
4 eggs sunny side up to serve
Salt and pepper to taste
1. Squeeze out juice from the kimchi (about half a cup) and set aside.
2. Combine kimchi juice, gochujang and soy sauce together and mix well.
3. Heat vegetable oil in a pan and add the kimchi and stir-fry for two minutes.
4. Add rice and pour the kimchi juice mixture and turn the heat up to high, stirring occasionally until the rice starts to brown. Add sesame oil and toss well.
5. Serve kimchi fried rice with chopped spring onion, shredded nori and sesame seeds.
6. Top each plate with an egg, sunny side up.
Tip: You can add bacon or shredded chicken during the second step.
Serves 4
2 tbsp vegetable oil
2 eggs, lightly beaten
4 eggs yolk, lightly beaten
3 tbsp salted butter
4 cups cooked rice (preferable day-old rice)
3 spring onion, finely chopped
1 tsp sesame oil
Salt and pepper
1. Heat wok until it is smoking hot and add oil.
2. Add the beaten egg, egg yolk and butter, stirring gently to ensure the egg scrambles.
3. Add rice and begin to mix it with the egg, stirring occasionally so the rice does not stick to the wok.
4. Add the spring onion and sesame oil and make sure all ingredients are thoroughly combined.
5. Season with salt and pepper. Serve hot.
Serves 4
3 cups jasmine rice
3 tbsp vegetable oil
4 ½ cups of water
200g chicken thighs, diced
1 brown onion, sliced
Salt, pepper and sugar to taste
4 spring onion, chopped
Sambal belacan
1 ½ tomatoes, quartered
1 shallot
2 garlic cloves
10 g terasi (shrimp paste)
40 red bird's eye chilli
1 red chilli
20 g palm sugar, chopped roughly
1 tsp salt
2 kaffir lime fruit (or lime), juiced
1. To make the sambal, fry the tomato, shallots, garlic and shrimp paste in a shallow frypan over medium heat until the ingredients brown. In a small pot, boil the chillies until tender and colour slightly changes. Place all ingredients in a food processor, add the palm sugar and salt and blitz roughly. Add the kaffir lime juice.
2. Rinse and drain the rice and repeat several times until the water runs clear. Place the rice and water in a pot and cook over a medium heat, covered, and bring to a boil. Once the liquid has been completely absorbed, reduce to a low heat and let the rice steam for eight minutes. Lay rice out on an oven tray and leave to cool completely before cooking again. (You can use day-old cooked rice for this step.)
3. Pace oil in a large wok over a medium-high heat and add brown onion and chicken thighs. Cook for about ten minutes until chicken is cooked through. Add four tablespoons of the belacan sambal and the rice. Stir through and season with salt, pepper and sugar.
4. Once the rice is cooked, toss in the spring onion. Serve alongside prawn crackers and fried egg.
Serves 4-6
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