Gwens Secret Fried Rice Recipe

Gwen is one of our Community Kitchens participant. She says that she always cooks this dish for family gatherings and parties, she says there is never-ever any leftovers and she always gets compliments. We all agreed that it is very yummy. It worked well as a main dish because it is loaded with meat and eggs. It is the best fried rice I have ever eaten!
Serves 15
8 cups Rice, steamed
12 eggs
1/2 cup milk
3 chicken thigh fillets
500g bacon pieces
250g bean shoots
2 small cans prawns
8 spring onions
4 garlic cloves
Olive oil
Sesame Oil
Soy Sauce
Using the rice steamer, cook the rick as per the instructions. When cooked transfer the rice to 2 large baking dishes. While waiting for the rice to cook, prepare the other ingredients.
Beat the eggs together with milk. Heat the olive oil in a large frypan. when the frypan is hot pour in the eggs. Stir the eggs often and break them up as you go, so they form in small lumps. Set the eggs aside. Clean the pan.
Dice the chicken in very small pieces. Stir fry the chicken with a little extra olive oil.
Dice the bacon and add to the pan with the chicken. Stir fry to combine and to prevent burning.
Open the cans of prawns and drain them, discard the liquid. Add the prawns to the chicken and bacon. Add the bean shoots, spring onions and garlic to the pan, stir fry untill all ingredients are combined and hot.
Divide the contents of the pan, half going into each of the two baking dishes with the hot rice. Drizzle 1/2 tablespoon of sesame oil over each dish. With a large spoon fold the ingredients together to ensure that everything is well combined.
Place both dishes into the oven at 180deg Celsius. Bake for 10 mins uncovered, turn the Fried Rice at least once during that time, to ensure that there are no dried out bits. If serving time is delayed the baking dishes will need to be covered with foil, as the rice will dry out quickly in the oven.
Serve.

Calamari Stir Fry

1.5kg calamari pieces (pineapple cut)
Peanut oil
6 cloves garlic, crushed and minced
6 onions, diced
1kg Broccoli, cut into small florets
6 sticks of celery, cut on the diagonal
8 large carrots, cut into thin sticks
1 each green and red capsicums diced
250g bean shoots
1/2 cup sesame seeds
Sauce
2tbsp cup fish sauce
1/4 cup oyster sauce
2 tbs white sugar
1/4 cup cornflour
2 cups chicken stock
1/4 cup white vinegar

Wash and steam rice.
Mix all sauce ingredients together and heat on stove top
Heat wok or fry pan until hot. Add a drizzle of peanut oil, stir fry onion and garlic and vegetables until fragrant. Stir fry vegetables in a few batches and keep warm in the oven while the remaining vegetables are done. Add a little more oil to the wok with each batch. Vegetables need to be cooked untill they are hot all the way through, but still crisp.
Stir fry the calamari in batches adding each batch to the vegetables. Pour the hot sauce mixture over the vegetables and calamari, stir to coat and combine. Sprinkle liberally with sesame seeds and serve with steamed rice.

Cashew Pork Stir Fry

500g pork stir fry strips
2 tbs peanut oil
75g roasted cashew nuts
2 cloves garlic, crushed
1 onion, diced
½ each green, red and yellow capsicums diced
10 snow peas, halved
Sauce
2 tbs fish sauce
2 tbs oyster sauce
½ tbs brown sugar
2 tsp cornflour
½ cup chicken stock
Wash and steam rice. Mix all sauce ingredients together, Stir fry cashew nuts until golden and set aside.
Heat wok or fry pan until hot. Add a drizzle of oil, stir fry garlic until fragrant. Stir fry pork in 1 or 2 batches for about a minute and remove.
Add a little oil, stir fry onions and vegetables for 30 seconds until hot, but still crisp. Return pork. Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix together and heat through. Taste, sprinkle with cashews nuts and serve with steamed rice.