Very Special Fried Rice

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 5 ½ tbsp peanut oil, divided
 2 eggs, lightly whisked
 1 brown onion, finely chopped
 20 ½ cups precooked rice
 1 cup frozen peas
 2 garlic cloves, finely chopped
 2 cm ginger, finely chopped
 3 spring onions, finely chopped
 180 g Lap Cheong, roughly chopped (or bacon pieces)
 1 tsp Chinese cooking wine/ Shaoxing wine
 3 tbsp light soy sauce
CHILLI-GARLIC PRAWNS:
 18 green (raw) prawns, shelled and de-veined
 ½ tsp peanut oil
 1 garlic clove, finely chopped
 1 tsp light soy sauce
 1 red chilli, finely chopped (seeds optional)
Weber Gourmet BBQ System Wok
 Weber Gourmet BBQ System Wok
1

Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a wok. Preheat the wok for 10 minutes. While the barbecue is preheating, in a medium bowl, combine all of the prawn ingredients. Thread the prawns onto metal skewers and set aside.

2

Add ½ a tablespoon of peanut oil to the wok and add the eggs. Close the barbecue lid and fry the eggs over direct medium-high heat, with the lid closed, for 2 minutes, or until cooked. Remove from the wok and roughly chop.

3

Add the remaining 1 tablespoon of peanut oil to the wok and add the onion. Sautee over direct medium-high heat for 3 minutes, stirring as required and keeping the barbecue lid closed as much as possible throughout the cook.

4

Add the garlic, ginger and sausage (or bacon) and continue cooking for 6 minutes, stirring as required.

5

Add the cooked rice, peas, soy sauce, Shaoxing wine and continue to cook for a further 6 minutes, stirring as required. Place the prawns onto the cooking grill and grill over direct medium-high heat for 2 to 4 minutes, or until cooked through, turning halfway through the cooking time. Remove the prawns from the barbecue once cooked.

6

Immediately serve the fried rice with the grilled prawns.

Ingredients

 5 ½ tbsp peanut oil, divided
 2 eggs, lightly whisked
 1 brown onion, finely chopped
 20 ½ cups precooked rice
 1 cup frozen peas
 2 garlic cloves, finely chopped
 2 cm ginger, finely chopped
 3 spring onions, finely chopped
 180 g Lap Cheong, roughly chopped (or bacon pieces)
 1 tsp Chinese cooking wine/ Shaoxing wine
 3 tbsp light soy sauce
CHILLI-GARLIC PRAWNS:
 18 green (raw) prawns, shelled and de-veined
 ½ tsp peanut oil
 1 garlic clove, finely chopped
 1 tsp light soy sauce
 1 red chilli, finely chopped (seeds optional)
Weber Gourmet BBQ System Wok
 Weber Gourmet BBQ System Wok

Directions

1

Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a wok. Preheat the wok for 10 minutes. While the barbecue is preheating, in a medium bowl, combine all of the prawn ingredients. Thread the prawns onto metal skewers and set aside.

2

Add ½ a tablespoon of peanut oil to the wok and add the eggs. Close the barbecue lid and fry the eggs over direct medium-high heat, with the lid closed, for 2 minutes, or until cooked. Remove from the wok and roughly chop.

3

Add the remaining 1 tablespoon of peanut oil to the wok and add the onion. Sautee over direct medium-high heat for 3 minutes, stirring as required and keeping the barbecue lid closed as much as possible throughout the cook.

4

Add the garlic, ginger and sausage (or bacon) and continue cooking for 6 minutes, stirring as required.

5

Add the cooked rice, peas, soy sauce, Shaoxing wine and continue to cook for a further 6 minutes, stirring as required. Place the prawns onto the cooking grill and grill over direct medium-high heat for 2 to 4 minutes, or until cooked through, turning halfway through the cooking time. Remove the prawns from the barbecue once cooked.

6

Immediately serve the fried rice with the grilled prawns.

Very Special Fried Rice
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