10-Minute Fried Rice

4
Servings
4m
Prep Time
6m
Cook Time
10m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (347.8 g)
  • Calories 842.7
  • Total Fat - 29.7 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 551.6 mg
  • Sodium - 818.1 mg
  • Total Carbohydrate - 100 g
  • Dietary Fiber - 3 g
  • Sugars - 1 g
  • Protein - 38.1 g
  • Calcium - 123.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.6 mg

Step 1

Heat the oil in a wok over high heat and add the pork and cook, stirring often, for 3 minutes or until browned.

Step 2

While the pork is cooking, chop the garlic and chilli.

Step 3

Push the pork to 1 side of the wok and add the garlic to the empty side and cook garlic, stirring, for 30 seconds then toss into the pork and then add 1/2 tablespoon kecap manis and stir to combine and cook, stirring, for 30 seconds or until caramelised.

Step 4

Use your hands to break up the rice in the packet and add the rice and peas to the wok and cook, stirring, for 30 seconds.

Step 5

Push the mixture to 1 side of the wok and crack the eggs into the empty side and cook the eggs for 15 seconds then chop in the wok and toss through the rice.

Step 6

Add the soy sauce, sweet chillie sauce and remaining kecap manis to the wok and toss to coat and serve sprinkled with the basil, chilli and fried shallots.

Tips & Variations


No special items needed.