A Favorite Recipe: Cantonese Fried Rice

Ingredients
½ cups short grain white rice
½ cup green peas
½ cup sweet corn kernels
½ cup vegetable oil
3 rashers bacon cut ito ½" wide strips
½ small red capsicum diced
2 spring onions chopped
2 eggs lightly beaten
4 oz small peeled cooked shrimp
2 tablespoons light soy sauce

Preparation Method

1. Place rice and 3 cups cold water in a heavy saucepan cover and bring to the boil.


2. Reduce heat to very lowest setting and cook for about 18 minutes until the rice has absorbed the liquid and each grain is plump and separate.


3. Boil the peas and corn in water until just tender drain.


4. Heat half the oil in a wok and stir fry the bacon until cooked. Add the capsicum and spring onions stir fry for 1 minute and then remove.


5. Pour in the beaten egg and turn the pan to spread the egg widely over the bottom.


6. Cook until firm underneath then break up with a spatula and remove. Wipe out the wok.


7. Heat the remaining oil and toss the rice over high heat for 2 minutes.


8. Add the cooked ingredients, the shrimp and sprinkle on the soy sauce.


9. Continue tossing over high heat for a few minutes. Serve hot.

Serves 4

---

Product Details:
The 12" wok is 3¼" deep and weighs 2¼ lbs
The 14" wok is 4¼" deep and weighs 2¼ lbs

The 16" wok is 4¾" deep and weighs 4.¾ lbs
The 18" wok is 5" deep and weighs 4½ lbs
The 20" wok is 5¾" deep and weighs 7 lbs
The 22" wok is 6" deep and weighs 8 lbs
The 24" wok is 6" deep and weighs 12¼ lbs

The 28" wok is 7½" deep and weighs 16¼ lbs
The 30" wok is 9" deep and weighs 19 lbs