Eight Jewel Fried Rice
A classic Chinese recipe this particular rice is served at special occasions. We can enjoy it as often as we like, it takes a little time to prepare, and the results are worth it – a complete meal.
Cooking time: 30 minutes plus cooking and cooling time for rice
Serves: 4 - 6
Degree of difficulty: a little time and effort
- 2 ½ cups short grain white rice
- 1/3 cup oil
- 1 small single chicken breast fillet , finely chopped
- 300g piece pork fillet, finely chopped
- 300g medium peeled green prawns, chopped
- 1 small green capsicum, cut into small dice
- 1 cup frozen green peas, rinsed with hot water
- 3 shallots, finely chopped
- 2 eggs, lightly beaten
- 1 tablespoon Changs Dark Soy Sauce
- 1 tablespoon Changs Light Soy Sauce
- 2 teaspoons Changs Sesame Oil
Put rice and 3 cups cold water in a heavy based saucepan, cover and bring to the boil. When tunnels form over the top of the rice, reduce heat to very low and cook for 12 minutes, use fork to fluff rice. Turn out onto a tray to cool.
Heat the wok or large heavy based pan until very hot, add half the oil. Add the chicken and pork and stir-fry for 2 - 3 minutes or until lightly golden. In the last minute of cooking add the prawns and capsicum; stir-fry for a further minute or until prawns just turn pink. Remove and set aside.
Reheat wok, add a little of the oil. Pour in the egg and turn the wok to spread the egg widely over the base of the wok. Cook until firm underneath, then break up with a spatula and remove. Wipe out the wok with a piece of paper towel.
Reheat wok. Add remaining oil to hot wok, add the rice and stir-fry for 2 minutes. Return the cooked chicken, pork, prawns and capsicum with the peas, shallots and the soy sauce. Continue stirring for a few minutes more, stir in egg. Serve immediately.
Dark Soy or Light Soy
Dark soy is you would expect much darker than Light soy, it is also slightly thicker in texture. Dark soy adds colour and depth while Light soy is salty and full of flavour use it for flavour and seasoning. Light soy is better than dark for a dipping sauce.
Gluten free but not wheat free
