Fried rice is a clearing-out dish that occasionally becomes the best thing you eat all week. This is the loaded version: bacon rendered until the fat is out, prawns in late so they stay sweet, and chilli crunch stirred through at the end.
20 minutes. Serves 4.
Ingredients
- 4 cups cold cooked rice, ideally a day old
- 200g bacon, chopped
- 300g green prawns, peeled
- 3 dessertspoons Plateit Chilli Crunch
- 3 eggs, beaten
- 1 cup frozen peas
- 4 spring onions, sliced
- 2 tbsp light soy
- Neutral oil
Method
- Cold rice or nothing. Warm rice turns to porridge in the pan. Break the clumps up with wet hands before you start.
- Bacon into a dry hot wok. Let the fat render out and the edges crisp. Leave the fat in.
- Prawns in for 90 seconds, just until they turn. Out with the bacon.
- Eggs into the empty wok, scramble hard and fast, break them up.
- Rice in. Press it into the wok and leave it, so it catches. Toss, press again. Peas and soy.
- Bacon and prawns back in, spring onions, then chilli crunch off the heat and through it.
Tip: Everything else is negotiable. Leftover roast chicken, corn, whatever is in the drawer. The rice being cold is not negotiable.
