Gok's special fried rice
Gok's back in the kitchen with the main course of his Friday night feast - an easy to make special Chinese-takeaway-style fried rice!
Oh, and Rochelle and Alison will be cooking along with Gok - what could go wrong?!
Golden veg fried rice
Serves: 2
Ingredients
A little bran oil
4 spring onions, diced
1 clove garlic, crushed
¼ carrot, cut in small diamonds
10 water chestnuts
5 baby corn, diced
½ cup peas
½ red pepper, diced
2 eggs, whisked
350g cooked long grain white rice *see important note below regarding rice*
Light soy sauce
Dark soy sauce
Fish sauce
Salt and white pepper
To serve
1 spring onion, sliced
Cashew nuts, chopped
Pea shoots
Method
1. Heat a wok on a high heat and add 2 tablespoons of oil
2. When the oil is hot, add all of the veg to the wok and fry off for 2 minutes
3. Add in the eggs and scramble in the bottom of the wok
4. When the mix is 90% cooked, add the rice. Stir fry for 1 minute until piping hot and steaming.
5. Add all the other ingredients and stir fry. Season with salt and white pepper to taste.
6. Serve with extra spring options and pea shoots
Notes
The rice must be cooled down immediately, within one hour of cooking and kept in the fridge until you reheat it
Do not reheat rice unless it has been chilled down safely, and only reheat rice more than once
Make sure it is very hot (steaming) all the way through before eating