Easy Fried Rice

Ingredients (serves 4)

• 1 cup (200g) jasmine rice
• 1 1/2 cups (375ml) Campbell’s Real Stock chicken or vegetable
• 1 tbs peanut oil
• 2 eggs, lightly whisked
• 200g Chinese barbecue pork, thinly sliced
• 1 cup (150g) frozen peas
• 4 green shallots, ends trimmed, thinly sliced diagonally
• 1 cup bean sprouts
• 2 tsp light soy sauce
• Green shallot curls, to serve

Method

1. Rinse the rice under cold running water until water runs clear. Place in a medium saucepan with the chicken stock. Place over high heat and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes.
2. Spread the rice over a baking tray. Place in the fridge for 2 hours or overnight to cool completely.
3. Heat the oil in a wok over high heat until just smoking. Add the egg and swirl to cover wok base. Cook for 1-2 minutes or until almost set. Add the rice, pork, peas, shallots, bean sprouts and soy and stir-fry, breaking up the egg, for 2-3 minutes or until rice is heated through.
4. Spoon fried rice among serving bowls. Top with shallot curls and serve immediately.