Neil Perry's special fried rice

Neil Perry's fried rice.
Neil Perry's fried rice. Photo: William Meppem

This fried rice is great with the pork and prawns, but it's still pretty tasty if they're left out. It's the ideal way to use up leftover rice that's had a day or two in the fridge. Fresh cooked rice works but not as well: it's harder to get each grain as an individual.


1½ cups long-grain rice, cooked and cooled

3 tbsp peanut oil

4 extra large green king prawns, peeled, deveined and roughly chopped

2 eggs, lightly beaten

2 cloves garlic, finely chopped

2 tsp finely chopped ginger

150g Chinese-style barbecue pork, roughly chopped

1 tbsp light soy sauce

1 tbsp yellow bean sauce

½ tsp salt

1 tsp sugar

2 tsp oyster sauce

1 tsp sesame oil

3 spring onions, julienned

pinch of ground white pepper


1. Heat wok over a high heat until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked (1 to 2 minutes), then remove.

2. Reheat the wok, add the egg and move it around the wok gently until just set (about 15 seconds). Turn the egg out onto a plate and roughly chop.

3. Wipe the wok clean and heat the remaining peanut oil over a high heat until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.

4. Add the rice and stir-fry for another minute, then return the prawns to the wok. In a bowl, mix the soy sauce, yellow bean sauce, salt, sugar, oyster sauce and sesame oil, add to wok and stir-fry until the rice is coated with sauce.

5. Add the egg and spring onion and toss together. Transfer to a serving bowl and sprinkle with ground pepper and coriander leaves to serve.

Serving suggestion: with my stir-fried eggplant and pork.