SINGAPORE FRIED RICE RECIPES

Steps:

• 1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
  2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
  3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
  4. Put a large non-stick frying pan or wok on a medium-high heat.
  5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
  6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
  7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
  8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
  9. Add the soy, then toss in the egg ribbons.
  10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

Steps:

• 1. Heat a large frying pan over medium heat and add the oil and onion, frying for about 3 minutes until the onion is fragrant and caramelised. Add the garlic and ginger and fry for about a minute. Add the carrot, tomatoes, capsicum and peas and cook for another 2 minutes until the vegetables soften slightly, then add the prawns and cook for a minute, until the prawns just start to change colour.

  2. Add the rice to the frying pan and mix well. Move the rice to one side of the pan and crack the eggs into the open side (you may need to add a little extra oil if the pan is looking too dry). Add the curry powder, soy sauce and wine to the pan and mix well with the rice and egg. Season well with salt and pepper, then remove to a serving plate. Scatter with spring onions to serve.

  Adam's tip: The two most common mistakes when making fried rice are not using enough oil, and not seasoning the rice well enough with salt. Use enough oil to coat the grains, and taste the dish while you're cooking.

  Also try: 15 extra special fried rice recipes

  Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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