Fly Ly

When I was growing up, bean sprouts were the only Asian ingredient you could get and you could tell a good fried rice by the peas! Since moving to Byron Bay, it’s the flavours of Melbourne’s Chinatown and Victoria Street that I miss the most as the local offerings just don’t stand up. Sometimes you have to make it yourself.

 This is comfort food – which can be healthy in its own right if it makes you feel good and you only have it occasionally. I bought all the ingredients at a local Asian retailer so I can’t vouch for the gluten-freeness of the Lup Cheong (Chinese sausage) so just leave it out if you’re suspicious. Use fresh prawns and add a scrambled egg if you prefer. Just don’t use bacon as a substitute for the roast pork as it’s full of gluten.

1 tablespoon coconut oil
2 red chilies
1 teaspoon Chinese five spice
4 lup cheong sausage, finely sliced on the diagonal, ends discarded
1 x 3 inch piece of Char Siew (Chinese roast pork), finely sliced
½ cup fresh or dried shrimp, soaked in hot water for 15 minutes and drained
1 cup peas
2 cups cooked long grain white rice (best when cooked the day before)
1 cup bean shoots
¼ cup spring onions, finely sliced
1 tablespoon tamari
Dash of Shao Xing (Chinese rice wine) or dry sherry

  • Heat half of the coconut oil in a wok over a high heat
  • Add five spice, chillies, lup cheong, pork, shrimp and sear for about 3 minutes. Remove from wok and set aside
  • Add peas to wok and cook through. Set aside
  • Heat remaining coconut oil and add cooked rice, searing well over a high heat
  • Turn heat down a little and all the remaining ingredients back to the wok. Toss well to heat through and serve immediately
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