Ken Homs Fried Rice GARNISH 4 oz Fresh bean sprouts; about 2 oz Chinese barbecued pork; 2 c Long-grain rice; steamed and 1 ts Salt 2 Tb Oil; preferably peanut 1/4 lb Fresh or frozen peas; YIELD: 4 SERVINGS 2 Tb Scallions; finely chopped 2 Eggs beaten Drain peas in a colander. Heat a wok or large skillet until it is hot.
This Easy Low-Carb Cauliflower Fried Rice Recipe can be made in about 15 minutes! It can be served by itself as a quick lunch, or as a side dish. This recipe can be part of a low-carb, keto, gluten-free, dairy free, whole-30, Atkins, Paleo, or Banting diet. In a large heavy skillet or wok, melt butter or oil of choice over medium-high heat.
Ken Hom is the master of Chinese cooking and this beef stir-fry recipe lets you follow in his footsteps. The rice noodles give the dish a softer touch while the chilli gives it a real kick Soak the noodles in a bowl of warm water for 20 minutes, or until they are soft and pliable. Drain and set aside.
Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions.