Spicy Fried RiceMake on Fresco
This is the best family dinner recipe there is. Call it the clean-out-the-veggie-drawer dinner, or the empty-the-fridge-and-eat-it dinner. It is so simple. So quick and full of flavour. Do not underestimate the value of a good fried rice recipe. Now I know I use a wok, but hello! Fried rice CAN NOT be done in the Varoma of your Thermomix. I don't care who you are. So capitulate if you want flavour and become a wok star. It is really very easy and fast. The key is heat. Enough heat. So don't turn it down. A bit of smoke never hurt anyone! Enjoy!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams cold, cooked rice (preferably cooked the previous day)
- 2 shallot halved
- 3 cloves garlic
- 1 red chilli halved
- 30 Grams fresh ginger
- 30 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 2 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 1 Tablespoon Sriracha sauce
- 1 Tablespoon apple cider vinegar
- 1 Teaspoon ground turmeric
- 2 Tablespoons raw caster sugar BUY
- 4 Spring onions, sliced thinly on an angle
- 1 capsicum/bell pepper diced
- 1 red chilli de-seeded and finely diced
- 3 eggs, whisked a little with a fork
- 1 Tablespoon sesame oil
- 1 Tablespoon Sesame seeds
- 1 lime juice only
Pre-cook the rice and make sure it is cold. This is a great dish to use up leftover rice. (Remember the weight of the rice is for already cooked rice.)
Place the shallots, garlic, chilli, ginger and EVOO into the Thermomix bowl and chop 5 sec/speed 5.
Saute 5 min/Varoma/speed 1.
Add the soy, fish and sriracha sauces, turmeric, apple cider vinegar and the sugar and blend 5 sec/speed 4
Meanwhile, heat more EVOO in a hot wok until smoking then fry the rice for around 5 minutes until starting to get fragrant. Add the veggies and toss until they are starting to cook.
Push the rice to one side of the wok and add the eggs, stir until just cooked and holding together.
Add the sauce mixture through and toss. Serve hot drizzled with sesame oil, some sesame seeds and the lime juice.
This is not just the perfect dish for left over rice, you can literally add any protein leftovers you may have, or veggies. Think corn, peas, tomatoes, carrots, celery etc. So many choices.