The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Egg and vegetable fried rice

"This is an awesome dish to use up leftover rice," says Tikaram. "It was a staple in my home when I was growing up, as a snack after basketball practice. My secret to good fried rice is using four types of sauce to season it - if you want to make it vegetarian, leave out the fish sauce and oyster sauce."

You'll need

80 ml (1/3 cup) canola oil 2 eggs 260 gm snake beans, thinly sliced 200 gm baby corn, thinly sliced 1 kg (8 cups) cooked white or brown jasmine rice (see note) 2 tsp fish sauce 2 tsp soy sauce 2 tsp oyster sauce 2 tsp sweet soy sauce 1 handful bean sprouts 1 Lebanese cucumber, sliced diagonally 1 lime, cut into wedges


  • 01
  • Heat oil in a large wok over high heat until smoking hot, crack in eggs and stir continuously so they break up and cook evenly (1 minute). Add vegetables, stir-fry for 30 seconds, then add rice and stir, toss and squish with your spoon to separate the grains; adjust heat while you cook so rice doesn’t burn. Season with sauces and salt to taste, continue to toss and stir until rice is completely separated and the aroma of toasted rice fills the room (3-4 minutes). Serve with bean sprouts, cucumber and lime wedges.

Note To make 1kg cooked rice, bring 600gm (3 cups) jasmine rice and 3 cups water to the boil in a covered saucepan over high heat. Then reduce heat to low and simmer for 10 minutes. Remove from heat and transfer rice to a bowl to cool. If you're making fried rice the same day, transfer rice to trays lined with baking paper and refrigerate to chill for 2-3 hours before frying.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2015

You might also like...

Autumn vegetarian recipes


Pasta e fagioli (pasta and beans)

Vegetarian dishes


Pumpkin cappellacci with sage browned butter

The ultimate burger collection


Fusilli with zucchini flowers and ricotta salata

Provolone and lemon capunti


Mushroom, ricotta and thyme with farro linguine

White bean and olive crostini with salami and Pecorino Sardo


Tzatziki with zucchini fritters

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.