Fried Rice Omelette

Serves 4 Prep Time 20 minutes   Cook Time 20 minutes   Rated:    
by Tenina Holder

I love a good fried rice. I used to pretty much empty the fridge drawers into my fried rice when my kids were little, then of course there had to be egg folded through. So this is a take on that, but we are wrapping the rice in the egg! And as for the XO sauce. You can buy XO sauce but it is never going to be as good as homemade. Make sure you remember you have it in the fridge once you make it and drizzle on everything that needs a flavour lift!

So good. Hope you love it too!

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Need

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.

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