Easy Stir Fry Recipes

Cantonese Stir Fried Rice

The recipe behind Cantonese Stir Fried Rice (Yang Chow Chao Farn) is believed to originate from Yangzhou (Yang Chow), where fried rice was invented during the Sui dynasty (589-618 A.D.) The fried rice is arguably one of the most popular Chinese dishes around the world, with the heat of stir frying giving this versatile dish a delightful combination of natural flavours and fresh fragrance.

An everyday meal easily prepared using a combination of chopped seafood, meat or vegetables, the fried rice is also a great way to spruce up leftovers. Indeed, many Chinese chefs believe that leftover rice stored in the fridge overnight, with much of its moisture drained, makes better fried rice than freshly cooked rice!

Ingredients:

• 2 tbsp vegetable oil
• 1 packet Asian Home Gourmet Cantonese Stir Fried Rice spice paste
• 1 large onion, thinly sliced
• 100g prawns, ham or bacon
• 650g (3 ½ cups) cooked rice
• 2 beaten eggs
• 100g frozen mixed vegetables, thawed before use
• Chopped coriander and red chillis, thinly sliced as garnish

Method:

1. Heat oil in non-stick wok on medium heat, add onions and stir fry until soft
2. Add prawns, ham or bacon, stir fry for another 2 minutes, then add spice paste and stir fry for another 2 minutes
3. Push mixture to one side of wok. Add beaten eggs, cook for one minute and then stir through rice mixture.
4. Add mixed vegetables, stir fry for 2 minutes or until hot. Garnish and serve hot.

You can find our Cantonese Stir Fried Rice in selected Woolworths, Coles, IGA supermarkets and leading Asian grocers. If you have difficulty finding our products, please do get in touch.

Singapore Black Pepper Stir Fry

The recipe for this Singapore Black Pepper Stir Fry is based on Singapore’s signature dish: black pepper crab. The combination of generous black pepper and complementary aromatic spices makes this a fiery hot, tasty stir fry paste for beef, chicken or seafood.

Ingredients:

• 1 packet Singapore Black Pepper Stir Fry Spice Paste
• 1-2 tbsp vegetable oil
• 450g of seafood or sliced meat (beef, lamb or chicken)
• 3 puff pastry sheets
• 1 spring onion, cut into strips as garnish

Method:

1. Heat oil in non-stick pan or wok on medium-high heat.
2. Add meat/seafood; stir fry for 2 minutes
3. Add Singapore Black Pepper Stir Fry Spice Paste and stir fry for 2 minutes or until cooked. Garnish and serve with rice or noodles.
4. The pie was then cooked in a preheated oven until the pastry puffed up.

You can find the Cantonese Stir-Fried Rice and Singapore Black Pepper Stir Fry, as well as other authentic Asian products from our range, in selected Woolworths and Coles supermarkets and leading Asian grocers. If you have difficulty finding our products, please do get in touch.