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 so 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 and 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.
1 tablespoon macadamia 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 this mix aside.
- Heat remaining 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.