Name: Neil Perry’s classic fried rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 60 ml (¼ cup) peanut oil; 4 green king prawns, peeled, cleaned and roughly chopped; 2 eggs, lightly beaten; 2 garlic cloves, finely chopped; 2 tsp finely chopped ginger; 150 gm Chinese-style barbecue pork char siu (see note), roughly chopped; 555 gm (3 cups) cooked rice; 1 tbsp light soy sauce; 1 tbsp yellow bean soy sauce; 1 tsp white sugar; 2 tsp oyster sauce; 1 tsp sesame oil; 3 green onions, cut into julienne

Neil Perry’s classic fried rice

Gourmet Fast with Neil Perry

Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

60 ml (¼ cup) peanut oil

4 green king prawns, peeled, cleaned and roughly chopped

2 eggs, lightly beaten

2 garlic cloves, finely chopped

2 tsp finely chopped ginger

150 gm Chinese-style barbecue pork char siu (see note), roughly chopped

555 gm (3 cups) cooked rice

1 tbsp light soy sauce

1 tbsp yellow bean soy sauce

1 tsp white sugar

2 tsp oyster sauce

1 tsp sesame oil

3 green onions, cut into julienne

Method

Main

1.Heat a wok until just smoking. Add 1 tbsp of peanut oil and, when hot, stirfry prawns until just cooked, then remove.

2.Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.

3.Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stirfry until fragrant, then add the pork and cook for 1 minute. Add rice and stirfry for another minute, then return the prawns to the wok. Add the soy sauces, sugar, oyster sauce, sesame oil and ½ tsp sea salt, and stirfry until the rice is coated with sauce. Add the egg and green onion and toss together. Transfer to a serving bowl and sprinkle with freshly ground white pepper to serve.

NoteNeil Perry makes his own Chinese-style barbecue pork, also known as char siu. You can find the recipe in his book or, alternatively, it’s available from Chinese barbecue shops.
This recipe is from Neil Perry’s cookbook Balance and Harmony: Asian Food (Murdoch Books, $125, hbk).
Notes