Cantonese fried rice

Ingredients

• 750ml (3 cups) water
• 440g (2 cups) medium-grain rice
• Peanut oil, to grease
• 2 tbs peanut oil, extra
• 3 eggs, lightly whisked
• 60g (1/2 cup) leg ham off the bone, chopped
• 2 tsp finely grated fresh ginger
• 3 shallots, ends trimmed, thinly sliced
• 150g (1 cup) frozen peas, thawed
• 250g small peeled cooked prawns
• 1 tbs Maggi Liquid Seasoning
• 2 tsp sesame oil
• Pinch of white pepper

• Method

  1. Bring the water to the boil in a large saucepan. Add the rice and return to the boil. Reduce heat to very low. Cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed. Set aside, covered, for 10 minutes to stand.
  2. Lightly brush a baking tray with oil to grease. Spread the rice over the tray and set aside to cool. Place in the fridge, uncovered, for 6 hours or overnight to cool completely.
  3. Heat 1 tablespoon of the extra oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Use a wooden spoon to stir and break up the egg. Transfer to a plate.
  4. Wipe the pan clean. Heat remaining oil over medium-high heat. Add the ham, ginger and shallot, and stir-fry for 30 seconds. Add the rice, peas and prawns, and stir-fry for 2 minutes. Stir in egg, seasoning and sesame oil. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through.
  5. Transfer the fried rice to a serving dish to serve.

  Notes

  • Serves 6 as part of a banquet.
  • Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 15 minutes before serving

    Preparation Time

    15 - 25 minutes

    Cooking Time

    25 minutes