Sheldon wrote:

> I'm still waiting for this recipe that calls for weighing cooked
> rice... must be for the birds.
>
> Sheldon
>

Like these?


Fried Rice with Salted Fish

Ingredients
# 400g leftover cooked rice, kept overnight
# 75g prawns, shelled
# 50g salted fish, chopped and soaked
# 2 tbsp frozen green peas
# 2 eggs
# 3 tbsp oil
# 1 tsp sesame oil

Seasoning:
# 1/2 tsp salt
# 1/2 tsp chicken stock granules
# 1/4 tsp sugar
# 1 tsp light soy sauce
# Dash of pepper

Garnishing:
# 1 tbsp chopped spring onions
# 1 tbsp chopped coriander leaves
# 1 tbsp chopped red chilli

Method
Heat oil in a wok until hot, fry salted fish until crispy and golden.
Dish out and set aside.

Heat remaining oil and add in sesame oil. Add prawns and fry until
heated through. Put in the rice and toss briefly and add in seasoning.
Stir-fry well to combine.

Make a well in the centre of the rice. Beat in the eggs. Add a dash of
pepper and cover the eggs with the rice for one to two minutes.

Toss and fry rice well until well heated through. Should it be a bit too
dry, add a little more oil to glaze. Add in the peas and toss well to
combine. Put back the fried salted fish to mix.




Incredible Pork Fried Rice

Serves 4 Prep: 10 minutes Cooking time: 15 minutes

2 OXO chicken stock cubes
450g/1lb pork fillet
2 tbsp dark soy sauce
2 tbsp runny honey
2 tbsp vegetable oil
1 red pepper, seeded and cut into short strips
1 bunch spring onions, trimmed and chopped
2 cloves garlic, crushed
200g/7oz spring cabbage, shredded
400g frozen cooked rice or precooked rice
1 tbsp sesame seeds, toasted (optional)

# Cut the pork into thin strips. Put the soy sauce and honey into a
bowl, add the pork and turn to coat all over.
# Heat a tablespoon of the oil in a large non-stick frying pan, or wok.
When hot add the pork and stir fry for 4-5 minutes until browned all
over. Remove from the pan onto a plate.
# Heat the rest of the oil to the pan, add the pepper, spring onions and
garlic and toss over a high heat for 2-3 minutes. Add the shredded
cabbage and toss together for a further 2-3 minutes.
# Crumble in the 2 chicken stock cubes, add 4 tbsp water then the rice
and return the pork to the pan, cook together for 3-4 minutes until the
rice is hot.
# Serve with a scattering of sesame seeds if wished.