Posts Tagged ‘rice’


April 26th, 2020 1 comment


  • Peanut oil as required
  • 800g Box of raw pawns in their shell – I prefer to shell & de-veined myself
  • 3 Eggs, Lightly beaten
  • 600g Chicken Breast, Thinly sliced
  • 3 t Ginger, grated
  • 4 Cloves garlic, crushed
  • 3 c Long grain rice, previously cooked & chilled over night
  • 2 T Tamari
  • 3 t Oyster sauce
  • 1 t Sesame oil
  • 3 Spring onions, thinly sliced
  • 4 T Sesame seeds, toasted
  • Red Chilli, either dried or fresh finely sliced
  • Chilli oil, to serve


  1. Heat wok until hot. Add some peanut oil and cook the prawns in batches until slightly under cooked. Remove and set aside.
  2. Keeping the wok hot, add the egg and stir gently until just set. Remove to plate.
  3. Add a little more oil to the hot wok and cook the chicken in batches until done. Remove and set aside.
  4. Wipe the wok clean, bring back up to heat and add some more oil. Add the ginger and garlic. After a minute add the rice and stir fry for two minutes. Once warmed through add the prawns, chicken and egg. Add the Tamari, oyster and sesame sauces. Season with salt if required. Stir through the spring onion and serve with the sesame seeds, sliced chilli and chilli oil.
Categories: Recipes Tags: , ,


July 5th, 2010 1 comment


1 kg live mussels

300g uncooked King prawns

pinch saffron threads

¼ C water

Olive oil

2 chicken thigh fillets, diced

1 pork fillet, diced

200 g chorizo sausages, sliced

1 large red onion, chopped

1 orange or yellow capsicum, diced

4 cloved garlic, peeled and crushed

2 t sweet (preferably smoked) paprika

2 C short grain rice

4 C chicken stock

1 C frozen peas

1 fillet of white fish, like terakihi or snapper, diced

Fresh crab, cleaned and halved

Preheat oven to 180°F.  Steam mussels in water until they open.  Remove from shells and de-beard.  Set aside.  Shell and devein prawns, leaving tails intact. 

Combine saffron and water in a small bowl and stand for 30 minutes.

Heat some olive oil in a large shallow oven proof pan; cook chicken until browned, then pork, then chorizo adding more oil as necessary.  Drain on absorbent paper and set aside.

Cook onion, capsicum, garlic and paprika in the same pan, stirring until onion softens.  Add rice and stir until coated in onion mixture.  Return chicken, pork and chorizo to the pan and stir to combine.

Stir in stock and saffron mixture.   Place pan in oven for about half an hour, or until rice is almost tender.  Arrange fish, crab, mussels, prawns and peas on top and return to oven for another ten minutes or until all seafood is just cooked.

Serve with lemon wedges.

Serves 4 – 6

Note:  The protein ingredients can be changed to suit individual tastes, as can the quantity of rice – just ensure that for each cup of rice there are 2 cups of stock.  The paella can and should be allowed to burn a little around the edges making a crunchy crust.

Categories: Recipes Tags: ,


April 12th, 2009 Comments off


2 T light soy sauce

2 T sweet chilli sauce

2 T oyster sauce

2 T peanut oil

600g (1.3 lb) skinless chicken breast fillet, thinly sliced

1 onion, peeled, halved and sliced

2 cloves garlic, crushed

2 eggs, lightly beaten

3 C cold cooked jasmine rice

1 C Thai basil leaves

4 spring onions, sliced diagonally

Fried shallots for sprinkling (available at Asian grocery stores)


Combine the soy, sweet chilli and oyster sauces in a small bowl.  Heat a wok over high heat until hot.  Add some peanut oil.  Add half the chicken and stirfry until browned and just cooked.  Transfer to a plate.  Repeat with the rest of the chicken.

Add a bit more peanut oil and the onion to the wok and stirfry for 2 minutes.  Add the garlic and stirfry for 30 seconds.  Add the rice and egg.  Stirfry for a couple of minutes until the rice and egg are well combined.

Return the chicken to the wok and add the sauce mixture, basil and spring onions.  Stirfry for a couple more minutes until well combined and heated through.

Serve sprinkled with fried shallots.

Serves 4

 Chicken fried rice

Categories: Recipes Tags: ,