Combination fried rice

Name: Combination fried rice
Cuisine: Australian
Ingredients: ¼ cup coriander/cilantro/Chinese parsley leaves; ¼ cup coriander/cilantro/Chinese parsley leaves; 2 tablespoons Fried Shallot Slices; 4 green onions/scallions, finely sliced; 4 green onions/scallions, finely sliced; ¼ cup coriander/cilantro/Chinese parsley leaves; ½ cup Thai/holy basil leaves; 2 cloves garlic, finely chopped; 1 small onion, diced; vegetable oil; 200 g/6½ oz cooked prawns/shrimp, shelled; 200 g/6½ oz cooked prawns/shrimp, shelled; 2 teaspoons caster sugar; 4 teaspoons Red Curry Paste; 800 g/1 lb 10 oz cooked jasmine (long-grain) rice; 3 eggs, beaten; 100 g/3½ oz cha siew/Chinese red roasted pork slices; 100 g/3½ oz cooked chicken, shredded; 40 g/1¼ oz green beans, sliced into fine rounds; 1 red capsicum/bell pepper, finely chopped; 1 red capsicum/bell pepper, finely chopped; 40 ml/1¼ fl oz fish sauce

Preparation info

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

Serves 4

vegetable oil
1 small onion, diced
2 cloves garlic, finely chopp

Oceania
Asia
Australia
Thailand
Main course
Gluten-free

Method

Heat a little oil in a large wok and fry onion and garlic until starting to colour. Add red curry paste and sugar and stir to combine.
Add prawns, chicken and pork and toss over heat to combine. Transfer from wok to a large plate.
Heat a little more oil in the wok and add eggs. Cook until they begin to scramble. As they begin to set, stir in rice and