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Neil Perry's classic fried rice

Serves 4
Cooking Time Prep time 30 mins, cook 15 mins
60 ml   (¼ cup) peanut oil
4   green king prawns, peeled, cleaned and roughly chopped
2   eggs, lightly beaten
2   garlic cloves, finely chopped
2 tsp   finely chopped ginger
150 gm   Chinese-style barbecue pork char siu (see note), roughly chopped
555 gm   (3 cups) cooked rice
1 tbsp   light soy sauce
1 tbsp   yellow bean soy sauce
1 tsp   white sugar
2 tsp   oyster sauce
1 tsp   sesame oil
3   green onions, cut into julienne


1 Heat a wok until just smoking. Add 1 tbsp of peanut oil and, when hot, stirfry prawns until just cooked, then remove.
2 Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.
3 Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stirfry until fragrant, then add the pork and cook for 1 minute. Add rice and stirfry for another minute, then return the prawns to the wok. Add the soy sauces, sugar, oyster sauce, sesame oil and ½ tsp sea salt, and stirfry until the rice is coated with sauce. Add the egg and green onion and toss together. Transfer to a serving bowl and sprinkle with freshly ground white pepper to serve.

Note Neil Perry makes his own Chinese-style barbecue pork, also known as char siu. You can find the recipe in his book or, alternatively, it’s available from Chinese barbecue shops.


This recipe is from Neil Perry’s cookbook Balance and Harmony: Asian Food (Murdoch Books, $125, hbk).


RECIPE Neil Perry PHOTOGRAPHY Earl Carter STYLING Sue Fairlie-Cuninghame

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