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Main Courses continued
Fried Rice
Makes 4 to 6 servings
2 tablespoons oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh
4 cups cooked rice
1 ½ cups chopped cooked chicken or
1 ½ cups chopped cooked pork or bacon
½ cup chopped shallots or spring onions
2 tablespoons soy sauce
2 eggs, beaten
Salt and pepper
Heat oil in cooking vessel on No. 6; add
garlic and ginger. Add rice, cooked meat and
shallots; stir well to combine. Add soy sauce;
pour in beaten eggs and stir continuously
until eggs are cooked. Season with salt and
pepper; serve immediately.
Fried Onion Sambol
1 cup oil
4 onions, sliced finely
6 dried chillies, roughly chopped
2 tablespoons dried mustard
1 teaspoon salt
¼ cup lemon juice
Heat oil in cooking vessel on No. 2, fry onion
until soft. Add chillies and mustard powder;
cover vessel, cook, stirring occasionally
for 10 minutes or until oil separates from
other ingredients. Add salt and lemon juice,
cook for a further 2 minutes. Serve as an
accompaniment to curries.
26
Chinese Fried Vegetables
Makes 6 servings
¼ cup vegetable or peanut oil
4 stalks celery, sliced thinly
ginger root
2 large carrots, peeled, cut into julienne
strips
1 small cucumber, sliced thinly
1 turnip, peeled, cut into julienne strips
125g can bamboo shoots, drained
125g fresh mushrooms, sliced
1 cup fresh bean sprouts, optional
1 teaspoon chopped fresh ginger root
1 teaspoon salt
2 tablespoons soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
Heat oil in cooking vessel on No. 5; add
celery, carrots, cucumber, turnip, bamboo
shoots, mushrooms and bean sprouts. Fry
for 3 to 4 minutes, stirring constantly. Add
ginger, salt, soy and wine vinegar. Mix well
and cook for a further 2 to 3 minutes. Serve
hot or cold sprinkled with sesame oil.
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