ThermOMG Recipes

Inspiring recipes for the Thermomix 

Almost Authentic Chinese Fried Rice

So close to being exactly like the take away version!  While most of this is cooked in a wok, Thermomix is perfect for sautéing the garlic to perfection rather than in burning in too hot oil in the wok and of course, it also cooks the perfect white rice every time!  Don’t be fooled into thinking this is healthy, it has a lot of salt and a lot of oil, however, you do know what goes into it and if you do have willpower, try to keep your portion to less than a cup!  Of course, it’s good to have naughty food some of the time!  The key to perfect fried rice is to avoid adding wet ingredients, ie, no sauces, defrost your frozen peas and use pre cooked rice.  Also, you want to have all your ingredients prepped and ready to go and a hot wok!  It seems like a lot of work but believe me, once you have everything prepped it takes no time and is well worth the effort . Bek  x

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  • Long grain white rice (approx 1.5 cups)
  • 2 large cloves garlic
  • 1 onion sliced into thin wedges
  • 1 large carrot grated
  • ½ cup frozen peas defrosted
  • ¾ cup bean shoots
  • ½ cup sliced green onion tops
  • 100g raw prawns
  • 2 eggs beaten
  • 2tsp garlic salt
  • 2tsp white pepper
  • ½ cup vegetable oil

Add raw rice to TMX basket with half a jug of water and cook for 19 minutes at Varoma temp Speed 4. (Rice must be cooked well in advance, preferably the day before or first thing in the morning and left to dry. Spread on an oven tray, covered with a clean tea towel on the bench.

Put garlic cloves into clean TMX bowl and chop 7 seconds speed 6.  Scrape down sides of bowl and repeat until finely chopped.  Add ½ tsp vegetable oil and sauté 6 minutes 100 degrees speed 1.  Scrape out and set aside in a small bowl.

Add 2 tbsp of the oil to a hot wok and swirl to coat wok.  Pour in beaten eggs swirling to form an omelette.  Cook for approximately 1-2 minutes.  Flip over and cook for approx 1 minute then slide onto a plate and dice up into small chunks.

Add another tbsp oil to wok and cook prawns for about 1-2 minutes either side until pink.  Take care not to overcook.

Remove and set aside.

Add remainder of oil to wok.  Moving swiftly, add sliced onion, grated carrot, frozen peas moving ingredients around wok in oil constantly.  After a minute or two add your pre-cooked rice, breaking it up and tossing it through vegies and oil ensuring all the rice is coated with the oil.  Add your pre-cooked garlic, pepper and garlic salt stirring continuously.  Add your prawns and egg and toss through.  Check for seasoning and if needed, add more garlic salt and pepper to taste.  Take off the heat and toss through bean shoots.  Garnish with sliced green onion tops.  Enjoy!