Fried Rice Omelette

Need

• XO Sauce

• 25 Grams dried prawns
• 40 Grams dried shallots
• 120 Grams shaoxing wine
• 5 red chilli roughly chopped
• 4 cloves garlic
• 1 shallot halved
• 30 Grams bacon, roughly chopped
• 180 Grams Extra Virgin Olive Oil (EVOO) BUY
• 2 Teaspoons soy sauce
• 1 Tablespoon brown sugar
• 2 small dried red chillies

• The Fried Rice

• 1 Tablespoon soy sauce
• 1 Teaspoon apple cider vinegar
• 1 Teaspoon raw caster sugar BUY
• 1 Pinch pink salt flakes BUY
• 60 Grams XO Sauce
• Extra Virgin Olive Oil (EVOO) for frying BUY
• 1 red onion diced
• 30 Grams fresh ginger finely chopped
• 1 Tablespoon Shaoxing wine
• 400 Grams steamed rice, cooked weight
• 4 spring onion, thinly sliced
• 150 Grams bean sprouts
• 1 red chilli sliced, as garnish

• The Omelette

• 8 eggs (2 per omelette)
• 2 Pinches pink salt flakes BUY
• pepper
• 50 Grams cream BUY
• Extra Virgin Olive Oil (EVOO) for frying BUY

Do

1  

XO Sauce;

2  

Soak dried prawns and shallots in the Shaoxing wine for at least 1 hour. Strain and reserve the liquid.

3  

Place strained prawns and shallots into the Thermomix bowl along with chilli, garlic, shallots, bacon and EVOO. Chop 6 sec/speed 6. Cook 10 min/Varoma/speed 1/MC off. Add soy sauce, sugar and the reserved liquid. Cook 10 min/90°C/speed 2. Blend 2 min/speed 10.

4  

Transfer to a sterilised jar and add the dried chillies. Cool and refrigerate until needed.

5  

The Fried Rice;

6  

In a small bowl, place soy sauce, apple cider vinegar, sugar, salt and 60g of XO Sauce. Stir to combine. Set aside.

7  

In a large wok, heat 2 tablespoons of EVOO and fry the red onion and ginger until softened. Add Shaoxing and cook for 1 minute. Add the reserved XO sauce mixture and stir-fry for 1 minute.

8  

Add cold rice and stir to evenly coat the rice, then cook, without stirring until a golden crust forms on the base (2-3 minutes). Add spring onion and beansprouts and stir-fry, stirring for 1 minute.

9  

The Omelette;

10  

Place eggs, salt, pepper and cream into the Thermomix bowl and whisk 20 sec/Butterfly/speed 3.

11  

Heat 1 tablespoon of EVOO in a frying pan. Pour in roughly a quarter of the egg mixture and fry until almost completely cooked. flip omelette and cook the other side. Turn out onto a plate. Continue with remaining egg mixture to make 3 more omelettes.

12  

Fill each omelette with fried rice and garnish with extra bean shoots, spring onion and chilli.