A number of people have asked me for my fried rice recipe…and I finally got around to measuring everything properly and writing it out! So here it is 🙂
To Prepare The Rice:
750g Jasmine Rice (brown rice works too for a healthier option)
Place in a microwave safe bowl and add enough water to cover the rice by about 5 cm (an inch or so).
Microwave on high for 20 minutes, uncovered.
Then add 1 1/2 cups of water, cover, and microwave on high for a further 10 minutes. When done, the texture should be fluffy.
Cook the omelette till it’s golden brown on the bottom then turn to finish cooking.
Omelette:
10 eggs
Heaped teaspoon of Massel Beef Stock powder (other savoury stock powder would work)
Splash of oil in the bottom of a large frypan
Cook on a moderate heat until brown on the bottom and almost cooked through. Turn the omelette over to finish cooking, then slice into squares while still hot. (The texture should be fluffy).
 Other Ingredients:
3 cups diced carrot
3/4 cup water
1/2 cup olive oil
Bunch of shallots, sliced
500g frozen peas and corn, prepared according to directions
Method 1:
Place the carrots and water in a wok and steam till the water is gone.
Add 1/2 cup olive oil and chopped shallots. Stir fry till shallots are cooked. Set aside.
Method 2:
Add cooked rice to carrot mix and stir in 1/8 cup more oil. Add peas and corn and omelette squares.
Add 1 1/2 tablespoons of Massel Beef Stock Powder (or other savoury stock powder) and 3 tablespoons soy sauce.
Stir till all combined, and serve.
Serves 8 – 10 (and is delicious!)
