Tonight, Joh teams up with Clarissa Feildel who will be joining the Better Homes and Gardens Family to share her own brand of home cooking with viewers.
Clarissa’s Malaysian and Sri Lankan heritage means the food she creates will have a distinctive Asian influence, combining the traditions of her family with her own modern take on what Aussies love to make for their weeknight meals.
Starting off with a quintessential dish of fried rice, Clarissa has some helpful tips, including how to cook the rice, that not only makes this meal quick and easy, but oh so tasty.
Ingredients
Method
Wash and rinse rice well until water runs clear. Put rice in a large saucepan, add water (rice must be level to ensure it cooks evenly). Bring to boil on high, reduce heat to medium and cook, uncovered, for 5 minutes, or until tunnels form in rice and most of the water is absorbed.
Turn off heat and cover for approximately 10 minutes. This allows rice to be steamed through, resulting in a fluffy texture. Remove lid and run a pair of chopsticks through rice.
Once rice is cooked, spread rice on a tray lined with baking paper. This will help rice cool faster and soak up excess moisture.
Put eggs in a bowl. Add sugar, and season with white pepper. Whisk until combined.
Heat a large wok on high heat. Add 1 tablespoon of the oil and heat until smoking. Add whisked egg mixture, as soon as egg starts to sizzle, start stirring as if you are making scrambled eggs. Turn off heat when egg starts to coagulate, but keep stirring until egg sets. Remove egg from wok, set aside.
Return wok to heat. Add remaining oil. Wait until wok is smoking before adding brown onion. Stir-fry until onion is slightly translucent. Add bacon and stir-fry for 1-2 minutes or until lightly caramelised. Season with white pepper and add prawns. Cook for a further 1 minute. Add cooked rice and season with salt.
Spread rice around wok. Cook without stirring until rice begins to become crisp. Add soy sauce and fish sauce to taste. If rice looks a little dry, add hot water 1 tablespoon at a time, until you reach desired consistency.
Return egg to wok with white part of green onion. Stir to combine. Remove from heat. Stir in butter. Serve with green part of green onion.
What is the secret to the best fried rice?
There are a couple of tricks that will help you make the perfect fried rice, including:
- Pre-rinsing your rice in cold water before cooking. This gets all of the starch out of the grains.
- Prepping all of your ingredients before putting in the wok, to ensure you don’t burn anything.
- Use a large wok or skillet: this helps to increase surface level heat so all of your ingredients cook evenly
- Keep the temperature up high so everything cooks the right amount.
- Add a splash of soy sauce at the end of the cooking for added flavour.
Do you have to use a wok?
While a wok is definitely recommended, if you don’t have one, you can use a skillet or frypan instead. A wok is usually preferred because it has a large base and sides that can reach high temperatures. This ensures even cooking for every side of the wok.
Other fried rice recipes we recommend:
The tastiest fried rice recipe
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