10-Minute Fried Rice
Recipe: #35343
July 27, 2020
Categories: Eggs, Rice, White Rice, Asian, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Frozen Vegetables, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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