When I first made this Special Fried Rice more than 30 years ago, it really was “special”. I have spaced the recipe over two days for convenience only, not because there is any degree of difficulty. As with most Asian recipes, once the preparation is done, the cooking is quick and easy. I think the original recipe had a little diced garlic and ginger which you could add while stir frying the pork and veg if you like.
|Prep Time||30 minutes|
|Cook Time||15 minutes|
For The Pork
- 1 small pork fillet
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 capful red food colouring I use Queens Rose Pink Colouring
For The Main Dish
- 2 1/2 cups medium grain rice raw
- 3 or 4 spring onions
- 3 eggs
- 1 cup frozen peas lightly cooked in the microwave
- 1 cup bean shoots
- 2 rashers bacon cut into 1cm dice
- 100 g cooked shrimp or small prawn optional
- 1 to 2 tbs light soy sauce
- 1 tbs vegetable or canola oil for stir frying the pork & vegetables
- 1/4 cup vegetable or canola oil for stir frying the rice
For The Pork
For The Main Dish
- In a small bowl, dissolve the brown sugar into the soy sauce and food colouring. Roll the pork fillet in the marinade, cover with cling film and refrigerate overnight.
- Bring a large pot of water to the boil. Add the rice and boil rapidly for 11 minutes. Drain, rinse under cold water and drain again. Lay a clean tea towel on the base of a tray and spread the cooked rice over the tray.
- Cover and refrigerate overnight. The tea towel will absorb moisture and help to dry out the rice.
- Pre-Heat the oven to 180°. Fill the base of an oven proof dish with 2cm of water. Lay a wire rack over the dish and place the drained pork fillet onto the wire rack. Bake for 25 to 30 minutes. Remove from the oven, cool, cover in cling film and refrigerate until required.
To Make The Fried Rice
- Fist make 2 omelettes. Heat a wok to medium and add 1tbs oil. Swirl the oil around the base of the wok then pour in half the beaten egg. Swirl the beaten egg to create a circular shape about the size of a small dinner plate and cook for 1 or 2 minutes. With an egg slide check the underside of the omelette and if it is lightly golden, flip it over.
- Once flipped remove the omelette immediately (no need to cook it on this side as it is very thin and should be instantly set once it hits the wok) and place it on a chopping board.
- When cool enough to handle, roll the omelette up and slice into 1cm strips. Repeat the process with the remaining egg.
- Slice the cooked pork thinly and have the bacon and prepared vegetables at hand
- Re heat the wok to medium and add 1tbs of oil. Add the diced bacon and stir fry for 2 minutes, then add the thinly sliced pork and the garlic and ginger(if using) continuing to stir fry for a minute or two. Then add the spring onion and fry for a further minute or two. Lastly add the peas, prawns (if using) and the bean shoots frying for a minute between each addition. Remove from the heat and set everything aside in a large bowl.
- Now heat the wok to high and add the ¼ cup of oil. When the oil is hot, add the rice and stir fry for 3 or 4 minutes. Add the soy sauce. When the sauce is distributed through the rice, replace the pork and vegetables and most of the omelette strips.
- Stir fry to combine, remove from the heat and divide into individual bowls. Top with reserved omelette strips. Serve with extra soy sauce
To colour the pork fillet, I use Queens Rose Pink. Available where the essence are sold (cake ingredients section) in the supermarket
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