Recipe developed by Alanna Marise and Matt
Preparation Time: 30 minutes, Cooking Time: 45 minutes
This recipe was thrown together by my partner one Monday night. In the past he has cooked quite a few fried rice meals and this was just another take on his fried rice. I thought I would share this recipe with you as it is one of the best he has made to date. This fried rice is not for the faint of heart as the chilli flavours do come out quite strong by the end of cooking. We cooked this in a frying pan, but if you have an electric frypan this would be more suitable. Otherwise you will definitely need a large frying pan. While you may think there is a lot of ‘cook, remove from heat and clean frypan’ in this recipe it stops everything from overcooking. There are many elements to this dish, and removing them from the heat periodically can keep everything perfectly cooked and not overdone. If you have multiple frypans it would save you this hassle.
- 2 T olive oil
- 500 g pork mince
- onion, diced
- 1 t crushed garlic
- 1 t crushed ginger
- salt and pepper to taste
- 1 T olive oil
- 1 carrot, sliced
- 1 red capsicum, sliced
- 1 chilli, sliced (can de-seed if you wish)
- 1/2 broccoli head, sliced into florets
- 1/2 cauliflower head, sliced into florets
- 1 c frozen peas
- 1 1/2 c white rice, cooked and cooled
- 1 t sesame oil
- 1 t fish sauce
- 2 T soy sauce
- 2 t lime juice
- 1 T sweet chilli sauce
- 1/4 c water
- 2-3 stalks spring onion, sliced
- 3 eggs, whisked
- 1 T butter
1 For the pork mince, first fry the diced onion in the olive oil until clear and crispy on the edges.
2 Flake the pork mince into the pan using your fingers and let it brown. To let it brown let it sit in the pan for a little bit before turning, then leave to sit again to sear. While this is a stir fry, the excessive stirring happens later. You want the mince to be cooked through and seared on the edges. As the mince is cooking add the crushed garlic and ginger and stir through gently.
3 Once cooked through remove mince from the heat and place on a plate for later. Clean frypan and return to heat.
4 For the vegetables, fry the capsicum, chillis and carrot in the olive oil. After a couple of minutes (we just want to crisp the chillis and capsicum), add the broccoli and cauliflower. You can add salt and pepper at this stage if you wish.
5 Once vegetables can be easily pricked with a fork (after about 10 minutes) then transfer to a plate for later. Clean frypan and return to heat.
6 For the rice, add the cooled rice to the frying pan and mix the sweet chilli sauce in the water. Stirring gently, over a medium heat, add the sauces (fish, soy, lime, sesame) beginning with the sweet chilli sauce mixture. Mix all of this through the rice and continue to turn until it starts to brown and crisp. Add the frozen peas now if need a bit of extra moisture in rice. Once brown and crispy and the peas are soft, remove from heat and clean pan.
7 For the egg, add the butter to the pan. Wait for the butter to melt and then pour in the whisked egg, trying if possible to keep on one edge of the pan. Using a spatula, gently fold the egg on top of each other. Work from the middle of the pan and fold towards yourself. Gently, so as to not flick hot egg onto yourself. Repeat this motion until the egg resembles a fluffy, and opaque texture.
8 Return everything to the pan (this is where you need a large frying pan) except egg and spring onions. Stir everything together to combine and heat through over a high heat. If you have not added the peas above, add them in now. Stir continuously. Ensure all the vegetables are soft and cooked, and the mince is well heated through. This should take 5-10 minutes. 2 minutes before removing from heat add egg and spring onions and stir through gently.
Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #splatteredapron) I would love to see how yours turns out!