About this recipe:Once you have made fried rice the first time, you'll realise how versatile it is. Use whatever leftover or seasonal vegetables you like.
1½ cups long-grain white rice
2 (30ml) tablespoons oil
2 eggs, lightly beaten
2 garlic cloves, chopped
1 red capsicum, seeded and diced
1 carrot, peeled and diced
3 Chinese sausages, sliced, or 100 g diced ham
½ cup frozen peas, thawed and drained
2 spring onions, sliced
2 tablespoons (30ml) soya sauce
2 teaspoons caster sugar
2 teaspoons shrimp paste (optional)
Directions Prep:35min › Cook:25min › Extra time:1day23hr › Ready in:2days
Wash the rice under cold running water until the water almost runs clear. Drain, then put in a saucepan with 2¼ cups (550ml) of cold water. Cover with a tight-fitting lid and place over a moderate heat until the water comes to the boil, then reduce the heat to a simmer and cook for 15 minutes, or until the rice has absorbed all the liquid. Remove from the heat and stand, covered, for 10 minutes.
Spread the rice out onto a tray, allow to cool, then cover lightly with plastic wrap. Refrigerate overnight.
Heat 1 tablespoon (15ml) of the oil in a wok or large frying pan over a moderate heat. Add the eggs and cook for 1 minute, stirring until lightly scrambled, then remove from the wok. Add the remaining oil to the wok and cook the garlic for 30 seconds until fragrant, then add the capsicum and carrot and toss for 1–2 minutes, or until softened.
Add the Chinese sausage or ham, toss for another minute, then add the cooked rice. Keep tossing until the rice is reheated, breaking up any large clumps as you go. Add the peas, spring onions, soya sauce, sugar, egg and, if you are using it, the shrimp paste at the last minute, mixing well.