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Method. Place chicken and bacon in the bowl of slow cooker. Top with rice, then sprinkle over carrots and garlic. Pour over chicken stock, sesame oil, soy sauce and shao hsing wine. Cover with a lid and cook on high for 90 minutes until liquid has been absorbed and rice is almost done. Add peas and corn, then pour over eggs.
Heat 1 teaspoon of the oil in a wok. Cook the egg until just cooked, turning half way. Remove omelette from the wok and set aside. Slice into small pieces. Boil the rice in salted water for about 10 minutes, until just tender. While the rice is cooking, heat the rest of the oil in the wok and cook the spring onions for about two minutes.
Method. In a large frypan or wok, heat 1 tbsp oil. Add shallots and cook, stirring, for 1 minute. Add vegetables and garlic and cook for a further 2 minutes. Add rice and chicken, and toss to combine. Push rice to one side and add extra oil to the pan. Pour in eggs and allow to start setting, then gradually start to incorporate cooked egg into ...
This modal can be closed by pressing the Escape key or activating the close button. Add sesame oil, garlic, onion and bacon, and rice to the rice cooker. Stir, coating rice in oil. Add stock and vegetables. Turn rice cooker on and wait until it clicks off to warm. Add soy sauce, stir and serve.
Combine marinade ingredients and pour into container. Make sure all pieces are coated well. Close container and refrigerate for a few hours or overnight. Fried Rice: Heat half the oil in wok until smoking. Pour in eggs and scramble. Set aside. Heat remaining oil, add onions and cook until translucent. If desired, add a couple of tablespoons of ...
Heat the oil in a wok on a medium heat. Add the mince, onions, garlic, greens and the chillies. Cook, stirring for about 3 minutes until mince is brown, then gradually add rice and combine. Add the egg and stir. Cook and stir for another 1-2 minutes until egg is cooked. Mix through the kecap manis and add chicken stock.
Method. In a Chinese wok over medium flame, heat up the cooking oil. Beat the eggs with a good pinch of salt and a small pinch of pepper. Add the garlic and ginger, and stir fry until fragrant. Add the sliced onion and fry until soft and caramelised. Add the rice, break up the lumps and stir fry until rice is loose.
This fried rice recipe is easily adaptable, with our members creating their own versions and adding ingredients like garlic, ginger, bbq chicken and prawns for additional flavour and nutrients. Created by member Marie, she recommends serving your fried rice with crispy spring rolls or as a side dish at barbeques. 3.
Method. Brown onion and bacon in frypan, set aside. Brown mince, set aside. Brown chicken, set aside. Cook rice in boiling water for 12 minutes. Drain and set aside to cool. In a large wok, combine rice, chicken, bacon, onion, mince, shrimp, peas and corn. Cook on medium-high heat until all ingredients are warm. Add soy sauce and serve.
Method. Scramble eggs with milk. Heat sesame oil in a large, deep frying pan, or saucepan, over a medium heat. Add in the spring onion, garlic, mushrooms and bacon, fry until bacon is lightly browned. Add the soy, oyster and Worcestershire sauces and stir through until the rice is well-coated. Add the cooked rice, scrambled eggs and vegetables ...
