Recipes continued
Chinese Style 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, diced
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 3. 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 the thin omelette. Cook for
3.Increase heat to setting 7; 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. 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.
Pad Thai
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
200g rice stick noodles
200g firm tofu
¼cup vegetable oil 3 eggs
500g large green prawns, peeled and deveined
¹/³ – ½ cup Pad Thai paste
1 bunch garlic chives cut into 4cm pieces
100g bean sprouts
¼cup packaged fried shallots
¼cup chopped peanuts
½cup fresh coriander leaves Lime wedges, to serve
1.Soak noodles in a large bowl of cold water for 20 minutes; drain and set aside. Cut the tofu into 2 thick slices and pat dry with paper towelling.
2.Heat wok on setting 7; add 2 teaspoons of the oil and cook tofu one piece at a time until golden on both sides; drain on paper towelling. Cut tofu into small pieces, about 1cm.
3.Break eggs into a small bowl.
4.Turn wok off and carefully wipe out and remaining oil with paper towelling.
5.Heat wok on setting 5. Add remaining oil and cook prawns until just cooked. Remove from heat and set aside.
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