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Fried Rice
Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes
3 green onions
2 tablespoons peanut oil
4 eggs, lightly whisked
175g rindless bacon rashers
1 small red capsicum, seeded, chopped
finely
¾ cup fresh or frozen peas
4 cups cold cooked rice (see tip)
2 tablespoons soy sauce
2 tablespoons oyster sauce
250g small cooked prawns, peeled and
deveined
2 cups shredded wom bok cabbage
White pepper, to taste
1. Slice green onions and separate white and
green parts; set aside.
2. Heat wok on setting 4. Add 1 teaspoon
of the oil and pour one quarter of the egg
mixture into the wok; carefully swirl the
wok around to spread the egg into a thin
omelette. Cook for 1-1 ½ minutes without
turning over. Repeat with remaining egg to
make 4 omelettes. Roll omelettes up and
thinly slice.
3. Increase heat to setting 9; add bacon and
cook until browned; set aside.
4. Add remaining oil to the wok and cook the
white parts of the onions for 1 minute.
Add the capsicum and peas and cook for a
further 1 minute. Add the rice, sauces and
prawns to the wok and stir fry until the rice
has warmed through, then return the bacon
to the wok together with the cabbage,
green parts of the onions and the omelette.
Season with ground white pepper.
Tip: Cook the rice the day before or several
hours in advance as per the directions on the
packet. Rinse rice and drain well then layer
on a tray lined with baking paper; cover with
paper towelling and refrigerate.
Chicken Laksa
Serve: 4
Preparation: 15 minutes
Cooking: 10 minutes
3-4 tablespoons laksa paste
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g store bought fried tofu (optional)
250g rice vermicelli noodles, cooked and
drained
100g bean sprouts
½ cup fresh coriander leaves
¹⁄
³
cup packaged fried shallots
1. Heat wok on setting 7. Add paste and
garlic and stir fry for 1-2 minutes or until
fragrant. Add stock and coconut milk
and simmer, stirring occasionally for 3-5
minutes.
2. Add chicken and tofu to liquid and cook
until heated through.
3. Divide warm noodles among four bowls.
Ladle liquid with chicken and tofu among
the bowls. Top with bean sprouts, coriander
leaves and fried shallots.
Tip: Fried shallots are available from Asian
grocers and some good supermarkets.
Recipes continued