Name: Kylie Kwong’s Christmas fried rice
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: 3 eggs; 80 ml safflower or sunflower oil (⅓ cup); 1 small onion, raw, cooked or pickled, finely chopped; 10 gm ginger (about 2cm), finely chopped; 2-3 garlic cloves, raw or cooked, finely chopped; 120 gm leftover Christmas meats, roughly chopped (either leg ham, Chinese BBQ pork, roast duck, chicken or all of the above) (1 cup); 7-8 leftover cooked prawns, peeled, roughly chopped; 2 tsp brown sugar; 2 tbsp leftover red or white wine; 200 gm leftover steamed white rice (2 cups); 3-4 spring onions, thinly sliced; 1 long red chilli, thinly sliced, or 2 tbsp leftover chilli sauce; 2 tbsp light soy sauce or tamari; ¼ tsp sesame oil

Kylie Kwong’s Christmas fried rice is the perfect way to transform all those holiday leftovers into a fast and flavourful Chinese delight. Based on her mum’s recipe, which Kylie has been making since she was a child, this fried rice is about using whatever ingredients you have on hand. Christmas ham, leftover prawns, roast pork or duck from the big meal the day before – you can take this fried rice in many different directions. Have a look at what’s in your fridge and then tweak to your heart’s content. It’s a tasty way to make sure your Christmas produce doesn’t go to waste.

Ingredients

3 eggs

80 ml safflower or sunflower oil (⅓ cup)

1 small onion, raw, cooked or pickled, finely chopped

10 gm ginger (about 2cm), finely chopped

2-3 garlic cloves, raw or cooked, finely chopped

120 gm leftover Christmas meats, roughly chopped (either leg ham, Chinese BBQ pork, roast duck, chicken or all of the above) (1 cup)

7-8 leftover cooked prawns, peeled, roughly chopped

2 tsp brown sugar

2 tbsp leftover red or white wine

200 gm leftover steamed white rice (2 cups)

3-4 spring onions, thinly sliced

1 long red chilli, thinly sliced, or 2 tbsp leftover chilli sauce

2 tbsp light soy sauce or tamari

¼ tsp sesame oil

Method

Main

1.Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula and lightly scrambling until almost cooked through (1 minute). Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.

2.Heat remaining oil in a hot wok and stir-fry onion, ginger, garlic, leftover meat and prawns until fragrant (1 minute). Add sugar and stir-fry for 30 seconds. Pour in wine and stir-fry for 1 minute. Add rice to wok with spring onions, fresh herbs, chilli, tamari, sesame oil and reserved omelette, using a spatula to break up the omelette into smaller pieces. Stir-fry until everything is well combined and rice is heated through (2 minutes). Transfer the fried rice to a bowl, season to taste and serve.