Chinese fried rice + win a Kitchen Warehouse voucher

This would have to be one of the simplest dishes to make. It’s my go-to recipe when I’m starving, yet have not a lot in the house to eat. It’s full of flavour and fills that craving immediately. Enjoy by itself or why not grill some salmon or steak to make a complete meal.

Add more or less ingredients, depending on what you feel like or what you having lying about in your fridge (or even what was going to get thrown out tomorrow!). If there’s some left over steak from the night before, I chop it up into bit sized piece and add it in. Any leftovers from last night dinner will work perfectly in this rice, unless of course it’s mashed potato!

I love, love, love fried rice. It’s healthy, easy and delicious. And as you can see, I’ve shared my sister’s fried rice and a Kylie Kwong inspired easy fried rice on Miss Food Fairy already. All are different, all are fantastic, and all show that you don’t need to buy fried rice from a Chinese take-away anymore. All of these rice dishes can be made at home quickly and easily – why call for home delivery anymore!

Want to win the Kitchen Warehouse $50 voucher? It’s easy, all you need to do is share your favourite rice recipe in the comments section below or add your recipe in the comments section of my Facebook page or tag @missfoodfairy on Instagram or simply email me at foodfairywishes[at]gmail[dot]com.

It can be your go-to rice recipe; the one rice dish you & your family love the most; the one you’ve eaten out and recreated at home or one that you inspire to create. (If you’re using someone else’s recipe, please ask them for permission prior to adding to this competition.)

The winner of the competition will win the Kitchen Warehouse $50 voucher and is determined by you. All you need to do is vote for your favourite rice recipe via Miss Food Fairy’s Instagram, Twitter and Facebook accounts. The recipe with the most votes will win, it’s that easy 🙂

The winner will be notified by email so please ensure you add your current email, the one you check regularly so I can contact you if you’re selected as the winner. If the winner does not respond to my email notification within 48 hours, the 2^nd most popular recipe will be selected and the winner notified.

Please note: due to the unreasonable overseas postage charges, this competition is open to Australian residents only. Apologies to all of my international readers who live outside Australia. The voucher will be sent via express post to use in store (Preston, Victoria) or online.

This competition closes on the 27^th March, with the winner being notified via email on the 28^th March.

Good luck and start sending your amazing rice dishes now!

PREP: 10-15 minutes    COOK: 17-20 minutes     SERVES: 4

INGREDIENTS:
RICE:
1 cup Jasmine rice
1½ cups chicken stock
1 tsp sea salt
2 tsp olive oil

MEAT & VEGETABLES:
½ tbsp olive oil
2 eggs, scrambled
½ tbsp olive oil
2 rashers bacon, cut into small strips
1 carrot, diced
2 tsp water
1 cup frozen baby peas
2 spring onions, finely sliced

TO SERVE:
1 spring onion, finely sliced
Light soy sauce
Srirarcha

METHOD:
Prepare the rice. I use absorption method – on a stove top, bring rice to the boil, turn heat to low and simmer for 7 minutes, keep lid on and allow to stand for 10 minutes. Keep aside until the rest of the dish is ready.

On medium-high heat, place the oil in a wok and add scrambled egg. Wait until the egg starts to bubble on the bottom, gently fold the egg on itself, in a scroll. Fry for a further 30 seconds on each side, slice with the back of your spatula, remove and set aside until needed.

Add more olive oil and fry the bacon for 2 minutes. Add the carrot and water and place a lid on the wok to allow the carrot to steam for 4 minutes.

Add in the rice, peas, egg and spring onions and gently stir to combine.

Serve with extra spring onions and your choice of sauces.

COOK’S NOTES:
Add as many or as less ingredients as you like.
Always fluff rice with a fork. A spoon will make your rice mushy!