This is a guest post from my Hubby following requests for his fried rice recipe. He goes by the name “Redbeard” at his blog Pages of Ponderings, which is rarely, if ever, updated 
.
Reading Kin’s “Monday Menu Plan” today I noticed she’s dobbed me in for fried rice (again).
I also note she’s talking about me typing up the recipe for said fried rice…..
Well, I have just one thing to say about that idea…..
SOD THAT!
She’s seen how fast I type, I’d be here all flipping month!
It took me less than a minute to find the recipe on Taste.com.au here saves me a whole lot of work….
A couple of comments though. My favourite fried rice came from a Chinese takeaway in Maroochydore, First Ave, down opposite KFC. If they’re still there go and get the Special Fried Rice, it used to be an absolute winner. Of course, it’s been somewhere between five and ten years since I ate there (Kin, correct me if I’m wrong, I’m sure you will…. It would be around six years, so you’re spot on the money) so it’s probably totally different now but it’s worth the try.
Anywho, Terry (yeah that was his name, Chinese as they come though) would put chicken, BBQ pork, prawns and maybe beef (not sure on that one) into his special fried rice and it was just spectacular. I’ve never tried it in this recipe but I reckon it would be equally good, just keep the overall meat quantity the same with whatever you use.
You’ll also see the recipe on the web page quotes this as being enough to keep the hungry hordes happy. Well it sure is, we’ve got a fairly large electric fry pan in which I do this recipe and it’s almost too much. If your fry pan or wok is not real big seriously think about cooking this in two halves. The four serves would be a fair pig-out for big people.
The peanut oil is just for cooking so if you have a problem with peanuts, replace them with a good vege oil, something with a high smoke point cos you want a lot of heat when cooking this.
The basil leaves certainly do add something so they are worth the extra expense to get fresh but dried is almost as good, use a good tablespoon in place. Fried shallots also add something special, they come in a screw top jar from the Asian section in both Woolies and Coles (just in case you were wondering).
Add the beaten egg to the rice and get it mixing. The egg coats the rice and makes it break up.
Before I found this recipe my fried rice was always gluggy and bland. Go for all the extra flavour in this one, we love it, I hope you will too.
Cheers
Redbeard
Thanks for this. My ex used to love fried rice and I often tried to make it for him, only to end up with a gluggy tasteless mess. And a frypan that needed a full day of soaking, then scraping, before scrubbing…Mostly we bought it from the nearest chinese takeaway. I haven’t made it in years, but I’ll check out taste.com and maybe give it another try.
That looks pretty easy and yummy, ta
U two crack me up
Is that chinese shop still open? maybe we need to take a drive one Sunday when you are down next to check it out!
[...] Welcome back to another week of frugal menu planning. After last week’s quieries about the fried rice I had Hubby put a little something together for you, and you can find it here. [...]