Pork can make a wonderful contribution to any fried rice recipe. Ingredients can include bacon, ham, pork tenderloin or traditional Chinese BBQ pork. All bring their own style of porkiness and flavour to the dish.
Once you have made fried rice the first time, you'll realise how versatile it is. Use whatever leftover or seasonal vegetables you like.
The classic 'a bit of everything' fried rice, with prawns, ham, chicken and vegetables. A great use for leftover rice as well.
This is a simple fried rice dish that includes pineapple, bacon and tomato There is also egg in it and optionally you can serve with a fried egg on top.
Although many people now serve fried rice as an accompaniment to other dishes, it's traditionally served on its own as a separate course.
This fried rice has cooked rice, onion, capsicum, eggs, ham, coriander and soy sauce. This is a great dish to use up any leftovers or to just make from scratch.
This is my midweek savoury, mixed veg (as in the frozen mixed veg) fried rice that is surprisingly tasty and healthy with the addition of an egg and bacon.
When I first heard about ‘Kimu-Taku Rice’ which is very popular in Nagano prefecture, Japan, I thought it was related to a Japanese star Kimura Takuya aka ‘Kimu-Taku’ who is an actor and also a member of an idol group SMAP. I was very wrong. ‘Kimu-Taku’ stands for ‘Kimuchi (Kimchi) and Takuan (Japanese pickled daikon radish) and it is a fried rice dish. I never tried it in Japan, so I don’t know how close my recipe is to the authentic Nagano’s ‘Kimu-Taku Rice’ but it is certainly delicious!
This is a very quick and easy fried rice that uses a Chinese style of preserved salted pork and Chinese celery, if you cannot find these substitute for bacon and normal celery.
This fried rice is filling on its own or great as a side dish. Take it along to a BBQ with friends...they'll love it!
Slices of roasted chicken spread over a bed of fried rice, with a mango sauce poured over the top. I have included my recipe for fried rice here, but any would be suitable. The better quality the mango the better the dish. I have not tried this with fresh mangoes as you need the juice from the tin, however I'm sure it would add to the flavour to use fresh mango and a mango nectar or juice.