Tag: fried rice

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Foodie Friday: Avocado and prawn fried rice

This week’s recipe is from Chef Tom Walton in partnership with Delcado avocados.

Avocado and prawn fried rice

A deliciously healthy spin on the classic fried rice. This dish is full of fresh ingredients and the rich flavour of avocado. The perfect crowd-pleasing meal you can easily whip up in no time.

  • 2 tablespoons vegetable oil or sesame oil
  • 1 small brown onion (diced)
  • 1 carrot (peeled, diced)
  • 2 cloves garlic (finely chopped)
  • ½ cup Chinese dried sausage or bacon (chopped)
  • Pinch of salt
  • 1 tablespoon vegetable oil
  • 12 green tiger prawns (peeled, shell left on)
  • Salt and pepper (to taste)
  • 2 Delcado avocados (cut into wedges)
  • 2 tablespoons Shaoxing cooking wine
  • 4 cups cooked white rice
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 cup frozen peas (defrosted)
  • ½ cup shallots (finely sliced)
  • 1 large red chilli (seeds removed, julienned)
  • 1 tablespoon toasted sesame seeds
  • Baby herbs to serve (optional)

  1. Prepare rice your prefered way.

  2. Heat a wok or large non-stick frying pan over a high heat. Add oil and stir fry the onion, carrot, garlic and Chinese sausage with a good pinch of salt for 2-3 minutes.
  3. Preheat another smaller frying pan over a medium/high heat and add oil and cook the prawns, seasoning lightly. Set aside.

  4. Add the Shaoxing wine to the wok pan and let evaporate then add the rice and stir fry for a further 2 minutes. Add the oyster and soy sauce along with the peas and half the shallots and cook for another minute.

  5. To serve, spoon the fried rice onto a large platter, top with the cooked prawns, creamy Delcado avocados (a premium avocado that slices perfectly), remaining shallots, chilli, sesame seeds and baby herbs.

You can use any variety of avocado in this recipe.

Dinner, Lunch, Side Dish
Asian fusion
avocado, tiger prawns

Foodie Friday: Crispy sesame-crusted mushroom poke bowl

New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements, as well as supporting immune function. Mushrooms are rich in…
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Foodie Friday: China Diner’s Fried Rice

This fried rice with prawn, egg and sweet Lap Cheong pork sausage is a favourite on the menu at Bondi and Double Bay restaurant China Diner. My mouth is seriously watering right now!

Ingredients

  • 50g prawns 
  • 15g beans, sliced 
  • 1 egg 
  • 50g Lap Cheong sausage 
  • 150g cooked rice
  • Soy sauce
  • Salt
  • Ground white pepper
  • Pickled mustard green 
  • Sliced shallot 

Method

Make sure you save some of your boiled or steamed rice from the night before. For best results, leave uncovered in the fridge overnight.

The ingredients above are just some options. Feel free to change to chicken or duck and you can change any of the quantities to whatever you desire on the day.

We make our own Lap Cheong sausage at China Diner but you can buy at any good Asian super market. The same goes for pickled mustard green.

In a hot wok, add the prawns and fry, then add beans. Make sure to get heat into the ingredients then add the lightly beaten egg.

Add the Lap Cheong.

Now add rice and the secret is trying to get the “breath of the wok” into the rice. It’s that slightly charred/smoky flavour that is essential to most wok fried dishes.

Add a drizzle of soy. Your rice should be dark, it’s a complimentary flavour.

Use a little bit of salt and some ground white pepper.

Add the pickled veg.

Taste for seasoning.

Scoop into a bowl and garnish with sliced shallot.

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Foodie Friday: Pineapple quinoa fried rice

This pineapple quinoa fried rice is a healthy take on a classic. Thanks to Australian Pineapples for this week’s recipe.

Serves 2 | Preparation time: 10 minutes | Cooking time: 15 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 eggs
  • 6 large green prawns, peeled
  • 1 cup pineapple chunks
  • 1 carrot, julienned
  • 2 sprigs spring onion
  • 2 tablespoons tamari
  • 1 tablespoon fish sauce
  • ¼ cup cashews
  • 2 cups cooked and cooled quinoa (see note below)
  • 1 cup cooked and cooled brown rice (see note below)
  • 2 teaspoons sesame seeds
  • 2 tablespoons fresh coriander, chopped roughly
  • Red long chilli, sliced finely, to serve

Tip: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice.

Method

Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble. Transfer the cooked egg out onto a plate.

Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.

Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little.

Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.

Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.

Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.