Name: Fried rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: cooking-oil spray; 2 eggs, beaten lightly; 120 gram (4 ounces) baby corn, halved; 1 stalk celery (150g), trimmed, chopped finely; 1 red capsicum (bell pepper) (150g), chopped finely; 2 clove garlic, crushed; 140 gram (4½ ounces) light ham, chopped coarsely; 3 cup (450g) cooked long-grain white rice; 1 tablespoon kecap manis; 4 green onions (scallions), sliced thinly; 1 fresh red thai (serrano) chilli, sliced thinly

Fried rice

Fried rice is the perfect way to use up leftover rice. A few minutes in the frypan, together with some fresh and healthy ingredients, and you'll soon have a filling and healthy dish for the kids.

Ingredients

cooking-oil spray

2 eggs, beaten lightly

120 gram (4 ounces) baby corn, halved

1 stalk celery (150g), trimmed, chopped finely

1 red capsicum (bell pepper) (150g), chopped finely

2 clove garlic, crushed

140 gram (4½ ounces) light ham, chopped coarsely

3 cup (450g) cooked long-grain white rice

1 tablespoon kecap manis

4 green onions (scallions), sliced thinly

1 fresh red thai (serrano) chilli, sliced thinly

Method

1.Spray wok with cooking-oil. Pour egg into heated wok; cook over medium heat, tilting pan, until just set. Roll omelette then slice thinly; reserve.

2.Spray heated wok lightly with cooking-oil spray; stir-fry corn and celery for 2 minutes. Add capsicum, garlic and ham; stir-fry 2 minutes. Add rice and kecap manis; stir-fry until heated through. Top rice with omelette, onion and chilli; serve immediately.

Kecap (ketjap) manis is a thick, sweet soy sauce that originated in Indonesia. You need to cook 1 cup (200g) long-grain white rice several hours or a day before making this recipe; spread the cooked still-warm rice on a tray to cool, then cover and refrigerate until required. Serve with steamed greens or stir-fried vegetables.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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