Jamie Oliver Fried Rice Food

MY SINGAPORE-STYLE FRIED RICE

My Singapore-style fried rice image

There are so many variations on this wonderful dish - for me, it's all about sumptuous fluffy rice with tang and seasoning. Classically there'd be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you've got in the fridge and, of course, you can go veggie if you want to. It's brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it's best to cook them no more than 2 portions at a time.

Provided by Jamie Oliver

Categories Rice Recipes Vegetables Keep cooking and carry on Pork

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

150 g brown or basmati rice
320 g crunchy veg, such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
1 clove of garlic
2 cm piece of ginger
1 large free-range egg
olive oil
1 chipolata
1 rasher of smoked streaky bacon
4 fresh or frozen raw peeled prawns
1 teaspoon tikka paste
1 tablespoon low-salt soy sauce
1 teaspoon mixed seeds
1 teaspoon chilli jam

Steps:

Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
Now prep the veg - chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage - you get the idea.
Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
Put a large non-stick frying pan or wok on a medium-high heat.
Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it's all in there.
Mix in the cool rice and stir-fry until it's hot through and the veg are just cooked.
Add the soy, then toss in the egg ribbons.
Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away - heaven!

Nutrition Facts : Calories 528 calories, Fat 18.4 g fat, SaturatedFat 3.8 g saturated fat, Protein 22.2 g protein, Carbohydrate 72.3 g carbohydrate, Sugar 8.5 g sugar, Sodium 1.5 g salt, Fiber 6.6 g fibre

BEEF FRIED RICE

Beef Fried Rice image

Make and share this Beef Fried Rice recipe from Food.com.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons sesame oil
250 g beef, topside thinly sliced
2 garlic cloves, finely sliced
2 1/2 cm ginger, grated
5 spring onions, thinly sliced
2 red chilies, deseeded and finely sliced
120 g shiitake mushrooms, sliced
125 g long grain rice, cooked and cooled
soy sauce
flat leaf parsley (to garnish)

Steps:

Heat wok until very hot, add sesame oil, then beef. Stir fry.
When beef starts to brown add garlic, ginger, onion, chillis and mushrooms.
Toss until combined and heated, then add rice.
Stir until rice is hot.
Season with soy and some more sesame oil. Garnish with parsley and serve.

Nutrition Facts : Calories 488.1, Fat 24.7, SaturatedFat 8.9, Cholesterol 27.3, Sodium 20.9, Carbohydrate 57.7, Fiber 2.5, Sugar 3.4, Protein 8.4

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