gluten free, paleo option, vegetarian option, vegan option \\\
Deluxe World’s Best Fried Rice (TM) is a very tongue in cheek name, although it really is that good. I’ve been making this for around 5 years now and I’ve perfected the right ingredients over time from the crunchy cabbage to the sweet red capsicum. The one-two umami punch of the tamari and fish sauce makes the dish very moreish and it’s packed with a rainbow of nutritious vegetables and quality protein. You get bonus points for using pre-prepared rice that has been cooked and cooled, as this provides plenty of beneficial resistant starch, a potent prebiotic food for gut bacteria. This also applies to the leftovers, even if they are re-heated.
Customising your Fried Rice
For a Paleo option, replace the rice with riced cauliflower (4-6 cups) and replace the tamari with coconut aminos.
For a Vegetarian option, replace bacon and prawns with extra mushrooms and omit the fish sauce. Dried porcini mushrooms (eg. 20g) may be rehydrated and stirred through to replace the umami from the fish sauce. You can use tofu if you like. Just be sure to dice and brown it well.
For a Vegan option replace eggs, bacon, prawns and fish sauce with extra chopped vegetables and dried porcini mushrooms (eg. 20g) may be rehydrated in a little hot water for 10 minutes and stirred through for some umami punch. You can use tofu if you like. Just be sure to dice and brown it well. There will still be tons of flavour in this option.
Whichever option you choose, you will never regret making Deluxe World’s Best Fried Rice (TM).
Deluxe World's Best Fried Rice (TM)
Yield 6 serves
A very tongue in cheek name for this delicious recipe that can be adapted to suit your tastes.
- 2 cups jasmine rice (or 6 cups cooked)
- 4 large or extra large eggs, whisked
- 2 large or 4 sm-med rashers organic bacon, diced
- 6 cloves garlic, crushed or finely diced
- 250g button mushrooms, sliced
- 2 cups shredded red cabbage
- 1 whole red capsicum (bell pepper), diced
- 1 bunch spring onion (scallions) - white part only, sliced
- 8 raw prawns, peeled and de-veined
- 1 cup frozen green peas
- 4-5 tablespoons tamari sauce
- 2 tablespoons fish sauce (Red Boat brand is my pick)
- 1/2 teaspoon fine sea salt (or more, to taste)
- Cook the rice as per usual method (this can be done ahead of time). While it's cooking, you can prepare the rest of the ingredients as per Step 2
- Prepare the vegetables, prawns, eggs, bacon and garlic as described. To save time, you can start cooking each element individually and cook vegetables at the same time as peeling prawns or chopping bacon.
- Pre-heat a large skillet, frypan or wok to medium heat (ghee or light olive oil are ideal for the heat)
- Cook the vegetables in batches, individually. Leave the peas until the end. It may same time to use more than one skillet/pan. The vegetables should be softened and slightly charred, be careful not to overcook. Remove to a plate once they are cooked.
- Cook the bacon, ensuring not to overcook. Remove the bacon from the pan on to a plate.
- Turn the heat to high and cook the prawns - these are best cooked in separate skillets. Remove once they have turned slightly pink, a couple of minutes either side is enough.
- Turn the heat back down to medium. Cook the eggs, ensuring not to overcook (they are best if slightly undercooked). "Chop" the eggs while in the pan in to smaller pieces using a spatula. Remove from the pan on to a plate.
- Add garlic to the pan with some oil/fat, and cook for 1-2 minutes ensuring not to burn. It should be slightly undercooked. Add the rice and mix well.
- Add the cooked ingredients (vegetables, bacon, eggs) and the frozen peas and mix well, ensure the peas defrost and are cooked.
- Add the tamari, salt and fish sauce, mixing thoroughly. Taste the fried rice to see if anything needs to be added, eg. extra salt, tamari or fish sauce.
- Serve immediately.
- Can be stored in the fridge for up to 3 days.
Equipment: kitchen knives, chopping board, small mixing bowl, wooden spoon, whisk, large frypan or wok, rice cooker or saucepan.
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