Recipes continued
Fried Rice
Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes
3 green onions
2 tablespoons peanut oil
4 eggs, lightly whisked
175g rindless bacon rashers
1 small red capsicum, seeded, chopped finely
¾ cup fresh or frozen peas
4 cups cold cooked rice (see tip)
2 tablespoons soy sauce
2 tablespoons oyster sauce
250g small cooked prawns, peeled and deveined
2 cups shredded wom bok cabbage White pepper, to taste
1.Slice green onions and separate white and green parts; set aside.
2.Heat wok on setting 4. Add 1 teaspoon of the oil and pour one quarter of the egg mixture into the wok; carefully swirl the wok around to spread the egg into a thin omelette. Cook for
3.Increase heat to setting 9; add bacon and cook until browned; set aside.
4.Add remaining oil to the wok and cook the white parts of the onions for 1 minute. Add the capsicum and peas and cook for a further 1 minute. Add the rice, sauces and prawns to the wok and stir fry until the rice has warmed through, then return the bacon to the wok together with the cabbage, green parts of the onions and the omelette. Season with ground white pepper.
Tip: Cook the rice the day before or several hours in advance as per the directions on the packet. Rinse rice and drain well then layer on a tray lined with baking paper; cover with paper towelling and refrigerate.
Chicken Laksa
Serve: 4
Preparation: 15 minutes
Cooking: 10 minutes
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g store bought fried tofu (optional)
250g rice vermicelli noodles, cooked and drained
100g bean sprouts
½cup fresh coriander leaves ¹⁄³ cup packaged fried shallots
1.Heat wok on setting 7. Add paste and garlic and stir fry for
2.Add chicken and tofu to liquid and cook until heated through.
3.Divide warm noodles among four bowls. Ladle liquid with chicken and tofu among the bowls. Top with bean sprouts, coriander leaves and fried shallots.
Tip: Fried shallots are available from Asian grocers and some good supermarkets.
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