Name: Hearty fried brown rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 cup (300g) long-grain brown rice; 2 litre (8 cups) water; 2 tablespoon dry sherry; 2 tablespoon peanut oil; 2 eggs, lightly beaten; 125 gram baby corn, sliced; 400 gram pork mince; 1/4 cup (60ml) kecap manis; 2 teaspoon sesame oil; 400 gram baby prawns cooked, peeled; 1 cup (120g) frozen peas; 1 bunch buk choy, trimmed, chopped; 2 green onions (shallots), sliced, plus extra, to serve

Ingredients

1 1/2 cup (300g) long-grain brown rice

2 litre (8 cups) water

2 tablespoon dry sherry

2 tablespoon peanut oil

2 eggs, lightly beaten

125 gram baby corn, sliced

400 gram pork mince

1/4 cup (60ml) kecap manis

2 teaspoon sesame oil

400 gram baby prawns cooked, peeled

1 cup (120g) frozen peas

1 bunch buk choy, trimmed, chopped

2 green onions (shallots), sliced, plus extra, to serve

Method

1.Place rice and water in a medium saucepan. Bring to boil on high heat; reduce heat to low. Simmer, uncovered, stirring occasionally, 25 minutes, until tender. Drain; rinse under cold water and drain well.

2.Spread rice over a large tray lined with baking paper. Refrigerate, uncovered, 3 hours or overnight.

3.Remove rice from fridge; drizzle with sherry.

4.Heat 1 teaspoon peanut oil in a large wok or frying pan on high, swirling to coat base and side. Pour in egg, swirling to coat base and side. Cook 1 minute, until just set. Slide from wok; roll up and thinly slice. Set aside.

5.Heat 1 teaspoon remaining peanut oil in wok on high. Stir-fry corn 2 minutes, until just tender; remove from wok.

6.Heat remaining oil in wok on high. Stir-fry pork 3 minutes, until cooked. Add kecap manis and sesame oil; stir to combine.

7.Add rice, prawns, peas, buk choy, onion and corn. Stir-fry 3 minutes, until heated through. Season. Serve topped with omelette and extra onion.

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