Few dishes are quite as reliable as the fried rice, which is as delicious and versatile as it is flexible. In this recipe, we decided to use barbecued pork for an emphasis on its Chinese flair – plus chicken stock, sesame and peanut oil to bring out the most robust of flavours.
- 3 cups (600 g) long-grain rice
- 2 tbsps peanut oil
- 2 tsps sesame oil
- 2 clove garlic, crushed
- 3 cm piece fresh ginger (15 g), grated finely
- 1.125 litre (4½ cups) hot chicken stock
- 1 large brown onion (200 g), sliced thinly
- 2 trimmed celery stalks (200 g), sliced thinly
- 1 large carrot (180 g), sliced thinly
- 6 green onions, sliced thickly
- ¼ cup (60 ml) soy sauce
- 500 g Chinese barbecued pork
Rinse rice in a strainer under cold water until water runs clear.
Heat half of the peanut oil and half of the sesame oil in medium saucepan. Cook garlic and ginger until fragrant, add rice; toss rice to coat in garlic mixture. Add hot stock, bring to a boil. Reduce heat to low; cook, covered tightly, about 20 minsor until rice is just tender. Do not remove lid or stir rice during cooking.
Heat remaining peanut oil and remaining sesame oil in wok; add brown onion, celery and carrot, stir-fry until softened. Add white part of green onion; stir-fry 1 min. Add rice and sauce; stir-fry until combined. Serve topped with sliced pork and remaining green onion.
TIP This recipe can be made several hours ahead; keep covered, in refrigerator.