Step 1 Spray a large wok with oil and place over high heat. Add egg and swirl to coat base of wok. Cook for 1 minute, until egg is just set. Carefully remove omelette and place on a clean surface. Roll up, thinly slice and set aside.
Step 2 Return wok to high heat and spray with more oil. Add onion and bacon; stir-fry for 2 minutes, until bacon is crisp. Add garlic, celery and carrot. Stir-fry for 1–2 minutes. Add rice, stir-fry for 1 minute, then add Chinese broccoli and stir-fry for a further 2 minutes, until tender-crisp. Add ketjap manis and toss to combine.
Step 3 To serve, top fried rice with omelette and drizzle with a little extra kejap manis, if desired.
2 tablespoons each: oyster, soy and sweet chilli sauce
1/4 cup fried shallots
2 tablespoons peanut oil
3 cups white rice
What we did
- Swapped the white rice for brown rice
- Eliminated the oil
- Increased the vegetables
- Reduced the amount of salty sauces and bacon
Our fried rice (per serve)
Total Fat 7.8g
Sat Fat 2.4g
Traditional fried rice (per serve)
Total Fat 14.6g
Sat Fat 3.3g