This fried rice recipe was a favourite for us during our student years. Firstly because it is quick and easy when you get home after a long exhausting day, and secondly because fried rice dishes are really versatile and forgiving. It uses up lots of cheap ingredients – excepting the prawns – and is packed with flavour.
It also subscribes to a well known saying in our household that “if you like it – put an egg on it!” There’s nothing like the gooey yolk mixing in with all the rice and veg to make it truly unctious.
Makes: 2 servings
Prep Time: 30 minutes
1 cup white rice
2 cups water/stock
8 frozen prawns
1/2 cup leftover chicken
1 small onion roughly chopped
6 cherry tomatoes halved
1/2 cup white cabbage thinly sliced
1/4 cup peas
2 birdseye chillies finly diced (optional)
2 garlic cloves finely diced
2 tsp turmeric
1 tsp ground cumin
1/4 cup soy sauce or kecap manis
Salt and pepper
Oil and butter for frying
Put the rice on first. Add a glug of oil to a saucepan on a medium heat. Fry off the turmeric and rice for a couple of minutes before adding a pinch of salt. Turn the heat down to as low as it will go, pour in your water/stock, place the lid on the saucepan and leave for 10-15 minutes until all the liquid is absorbed.
Take out the frozen prawns and peas and thaw in cold water.
In a separate frying pan heat a decent glug of oil over a medium high heat. Fry off the onion and cabbage with the chilli and cumin for about five minutes. Add in the chicken, tomatoes and garlic, and continue to fry until all vegetables are slightly softened. Add in peas, prawns, rice and soy sauce/kecap manis and continue frying for a couple more minutes and until everything is well combined. Season to taste.
In the mean time fry a couple of eggs in a separate pan.
Coriander, capsicum, carrot, spring onions, pork.