When I was growing up, bean sprouts were the only Asian ingredient you could find, and you could tell a good fried rice by the peas! When I moved to Byron Bay in 2008, the flavours of Melbourne’s Chinatown and Victoria Street are what I missed the most, so sometimes you have to make it yourself, just the way you like it.

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 – I don’t because I can’t eat them – but you probably do.

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Special fried rice

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  • Author: Samantha Gowing
  • Total Time: 25 minutes
  • Yield: Serves 2-3 1x


Units Scale

1 tbsp macadamia oil
2 red chilies, deseeded, finely chopped *optional
1 tsp Chinese 5 spice
4 lup cheong (Chinese sausage), finely sliced on the diagonal, ends discarded
1 x 6cm piece char siew (Chinese roast pork), finely sliced
1 cup small fresh prawns, cooked, chopped
1 cup peas, fresh or frozen, thawed
2 cups cooked long-grain white rice (preferably cooked the day before)
1 cup bean sprouts
2 spring onions, finely sliced diagonally

1 tbsp light soy sauce or tamari
Dash Shao Xing (Chinese rice wine) or dry sherry


  1. Heat half of the macadamia oil in a wok over a high heat.
  2. Add five spice, chillies, lup cheong, pork, shrimp and sear for about 3 minutes. Remove from wok and set aside.
  3. Add peas to wok and cook through for a few minutes if using frozen. Set this mix aside.
  4. 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.
  • Prep Time: 15
  • Cook Time: 10
  • Cuisine: Chinese



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