Dad's Classic Stir Fry
Larder Deputy Editor Faye Curran shares her dad's stir fried rice
Ingredients
- 1 cup jasmine rice
- 4 tbsp unsalted butter
- 1 small onion
- 1 red pepper
- 150 grams frozen peas, pre-cooked
- 1 carrot
- 2 cloves garlic
- 2 tbsp grated ginger
- 1 pack diced chorizo or pancetta*
- 1 egg
- 1 tsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- Wash your rice well, 2:1 ratio of water to rice.
- Bring rice to boil, simmer low for 15 mins, remove lid for last 5 minutes and let cool.
- Cook onion, pepper, carrot, and peas in butter. Set aside.
- Cook meat, garlic and ginger for 3 minutes in butter. Add to peppers and onions.
- Clean wok, replace with fresh butter. Add eggs, and soft scramble, breaking up with a fork. Add in all ingredients on high heat, and mix.
- Add salt, pepper, oyster sauce, and soy sauce to taste. Splash sesame oil in and mix through.
Notes
*use whichever of the two you prefer, although Faye's dad likes the addition of chorizo, for a spicy Spanish kick.