This fried rice make take 1 hour from start to finish but nearly all of that time is cooking time, preparation is about 10 minutes.
2 C long-grain white rice
2½ tbsp rice bran oil
1 tbsp sesame oil
3 cloves of garlic, crushed
1 carrot, diced
½ C frozen peas
½ C frozen corn kernels
3 C chicken stock, heated until boiling
3 tbsp soy sauce
1 tbsp Chinese cooking wine
300g shredded cooked chicken (and or pork, prawns)
4 Traditional Free Range eggs, lightly whisked
4 spring onions, finely sliced, ½ C roasted cashew nuts/peanuts, 1 handful mung bean sprouts, coriander leaves, sriracha sauce
1. Preheat the oven to 200°C bake. Mix the rice with 2 tablespoons of oil, sesame oil, garlic, carrots, peas and corn in a casserole dish. Pour over the combined stock, soy and cooking wine. Mix together and then cover with a fitting lid and bake for 30 minutes.
2. Remove the rice from the oven and without opening the lid, leave to sit on the bench for 10 minutes.
4. After 10 minutes tip the contents of the casserole dish into a roasting dish, spread out and mix in the shredded chicken, bake for a further 15 minutes, this helps to crisp the rice.
5.At the same time frying pan with the remaining oil, pour the egg into the pan and swirl the pan to coat the base. Cook the egg until it is just set. Tip the egg onto a board and roughly chop.
6. Fluff the fried rice with forks and then scatter with the egg and spring onions, cashews/peanuts, coriander, mung sprouts, sriracha sauce etc...
Serves 4.