Fried Rice

This is such a great, easy fried rice recipe! It’s better than take away and oh so yum! It makes heaps, so it’s perfect serving it up for a BBQ with our favourite potato bake and rissoles.

It’s great for dinner with family and friends or just for the fam any day of the week! Fried rice tastes great the next day if popped into the fridge in an airtight container. It also freezes incredibly well, when placed into an airtight container and put into the freezer.

It’s helpful to be able to pull it out of the freezer on a busy weekday and already have your serving of carbs and veg! All you need to do is sort out a protein and boom dinner is done!

How to cook rice:

The boiling method:

Using long-grain rice, cook by bringing a pot of salted water to a boil. The salt will enhance the flavour and stop it from sticking together.

Tip: Use 1/2 tsp salt per 1 cup of rice. Therefore in this recipe use: 1.5 tsp salt for the 3 cups uncooked rice in a large pot of water. Cook for 10-15 minutes, according to packet instructions, until tender by testing a grain of rice, then strain well and set aside.

• You can use brown rice. It is a healthier whole grain and a good source of complex carbs. This can take approximately thirty minutes to cook.
• Approximately 1 cup uncooked rice= 3 cups cooked rice.
• A rough idea of servings: 1 cup cooked rice per person.
• This will serve roughly 10-12 people.

How to cook the egg:

The easiest, quickest way to cook the egg for this recipe is frying it flat in a frypan like this. Simply add the eggs, milk, salt and pepper to a medium-sized bowl and whisk together until incorporated. We have used 600g regular size eggs here.

Place oil in a preheated frypan on medium-high heat and pour egg mixture in. Straight after, swirl the egg mixture around using the handle, so it is roughly spread evenly and flat, filling out the pan.

Cook for a few minutes until mostly cooked on top and set, then get a spatula and start working the edges to lift them up. Using two spatulas to lift it all up, flip over and cook other side until browned. With spatulas, flip out onto a plate to cool. Cut into small squares and set aside.

Soy Sauce alternatives:

• Tamari- This is the closest tasting. (If you can tolerate soy).
• Coconut Amino- Less sodium than soy sauce and similar tasting.
• Worcestershire Sauce- This is a good option if you cannot have soy. It is also gluten free.
• Salt- This is great, easy option if the others cannot be tolerated. Taste as you season until desired flavour is achieved.

If soy sauce is being used, choosing a reduced salt soy sauce can contain only half the sodium of it’s original one. It is worth reading the label, if you are watching your sodium intake.

Dice the capsicum and onion and set aside. Strain the peas and corn and discard the liquid. Have the diced bacon ready.

To make the Fried Rice:

In a medium-hot frypan, cook the bacon and onion in oil for a couple of minutes, then add the capsicum for a couple of minutes, stirring with a wooden spoon as it cooks.

Turn the heat down to medium, then add the cooked egg, peas and corn into the pan with the onion, bacon and capsicum. Heat for a couple of minutes until warm. Now add in the cooked rice, large spoonful by spoonful, stirring continuously to heat and incorporate.

Then add in the soy sauce little by little until mixed through rice. Season, if necessary and garnish with some freshly chopped spinach. Enjoy!

Let us know in the comments if you make this and tell us what you thought!

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