The flavour of this easy Chinese fried rice is similar to what you get from a takeaway shop. I’ve added some extra veggies and brown rice for better nutrition, and frankfurters for their yummy taste!
Microwave rice according to instructions on the packet. Set aside. Place veggies in a microwave safe bowl and microwave until just defrosted.
Chop broccoli and frankfurters into 1-2cm pieces. Crush garlic. Thinly slice spring onion. Whisk together soy sauce, oyster sauce and sesame oil.
COOK FRIED RICE
Heat 1/2 Tbsp peanut oil over a high heat in a large wok. Crack eggs into the wok and cook, stirring rapidly, until scrambled (this should only take a few seconds). Remove from the wok onto a large plate.
Add another 1/2 Tbsp oil to the pan together with the frankfurters and shrimps. Cook until frankfurters are browned and shrimp are warmed through, then set aside with the eggs.
Add the remaining 1/2 Tbsp peanut oil, broccoli, garlic and ginger to the wok. Stir fry for 2 minutes. Add the cooking wine and sugar. Cook for 1 minute.
Stir in the mixed veggies. Add rice and soy sauce mixture. Stir to combine, then stir through frankfurters, egg and half the spring onion. Stir fry for 2 minutes.
Dish out portions into individual bowls and sprinkle with remaining spring onions.
WINE MATCH: An un-oaked Chardonnay.
GLUTEN-FREE OPTION: Make sure the frankfurters are gluten-free. Chinese cooking wine generally contains wheat. You can replace with a pale dry sherry, gin, dry white wine or apple juice. Use gluten-free oyster sauce.
INGREDIENT SWAPS: You could swap the frankfurters for bacon, chicken or Chinese sausage. Prawns can be used instead of shrimp (you might want to chop into smaller pieces).
STORING AND REHEATING: Store individual portions in airtight containers and reheat in the microwave as required.