If there was a luxe, gold standard of fried rice, then this recipe is it: a bit more time involved, but a heck of a lot of flavour. Bring it on, I say.
XO Sauce Fried Rice
3 tbsp vegetable oil
4 eggs, lightly whisked
4 garlic cloves, finely chopped
1 small onion, diced
200g (7 oz) peeled and deveined prawns
200g (7 oz) Chinese ‘Char Siu’ BBQ Pork (try my homemade version here ), diced
3 cups cooked rice (day old is best)
¼ cup finely sliced spring onion (scallions)
Seasoning sauce:
¼ cup XO Sauce (try my homemade version here ) , plus extra to serve
2 tbsp soy sauce
1 tbsp Chinese Shaoxing cooking wine
1 tsp dark soy sauce
- For the seasoning sauce, combine the ingredients and set aside for later.
- Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. Add the eggs and use a spatula to stir the eggs around until almost set. Then flip the omelette over and cook for another minute. Transfer to a chopping board and cut into small pieces.
- Heat the remaining vegetable oil in a large wok or frying pan over high heat. Add the garlic and onion and cook for 2 minutes or until the onion has softened. Add the prawns and stir-fry for 1-2 minutes or until just cooked. Then toss through the Chinese BBQ Pork. Add in the seasoning sauce and stir-fry for another minute. Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. Toss through the spring onion. Serve with extra XO sauce on the side.
