~~Chinese inspired fried rice~~

Submitted by Carol Wilkinson

~~Chinese inspired fried rice~~

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours


  • 2 cups Jasmine Rice (RAW)
  • 3 tblsp olive oil
  • 1 small red onion diced
  • 1/2 cup of shallots diced
  • 1/4 red capsicum diced
  • 1/4 green capsicum diced
  • 250 grams diced bacon (pork & chicken as well if you want combination)
  • 300 grams small prawns (l buy mine from IGA freezer section)
  • 1 cup of frozen peas
  • 2 - 3/4 cups of chicken stock
  • 4 eggs lightly whisked (cook the egg in fry pan like omelette thin dice)
  • 1 teas minced ginger
  • 2 teas minced garlic
  • 1 teas fish sauce
  • 2 teas sesame oil
  • 3 tblsp soy sauce
  • 1 tblsp oyster sauce
  • 1 tblsp hoisin sauce
  • 1 tin bean sprouts (optional)


  • In a large fry pan dry fry the RAW rice with the 3 tblsp of olive oil & cook for about 5/7 mins until brown.
  • Then stir through the onion,bacon (pork & chicken if combination) capsicum,peas,egg.cook for 2 mins,then put prawns in and cook for 1 min.
  • Take off heat.
  • ln a large jug add the stock & all the sauces,garlic,ginger & sesame oil.Mix and stir through the rice.
  • Transfer to slow cooker & stir through the bean sprouts (if using) cook on High for approx 2 1/2---3 hrs.
  • Stir occasionally & add extra water if needed.
  • When ready to serve i stir through 1 teas extra of sesame oil.


  • I cook this in my 5 litre sunbeam sear & cook,but you can cook in any slow cooker.It is ready when the rice is tender.I just keep more water by the slow cooker & keep stirring through until it gets tender.This makes a BIG amount.But if you are lucky enough to have any left over it freezers well.
  • I created this Fried rice,because we love the Chinese inspired flavours. It is always asked for from my Family & Friends when we have get togethers. l hope you enjoy it just as much as we all do...

17 thoughts on “~~Chinese inspired fried rice~~”

  1. Jessica Hansen

    Flavor was nice but unfortunately it was way to much liquid in the recipe that it went glugy/mushy. Not sure if I’ll try again but if I do will use less stock and maybe the tea towel trick.

  2. This is a family fav, if I go to a bbq then this is always requested. Amazing flavour but i often need a little bit more stock. I do this in my 5.5litre cooker and use the tea towel. Love it ?????

  3. I used brown rice a sprinkle of Chinese spice, had no peas I put baby spinach instead. found it a bit salty. Apart from that it was nice.

  4. wendy husband

    This might be a silly question but Are the prawns in this recipe raw or cooked?
    I want to make this for mothers day tomorrow. Cheers

  5. Made this for the first time tonight and it was an absolute hit. My husband went back for seconds. Fantastic flavours

  6. This works perfectly in a 2.5/3 litre cooker. Its flavourful, not sticky and totally yummo. I used basmarti rice and stired it every 30 mins. Near the end i added a little extra water not much. Once cooked i turned cooker off and left the lid on to steam. Just perfect

  7. Mary-anne McLaughlin

    This cooked beautifully, had to add a little extra liquid as it cooked. I stirred it every 45 mins. No prawns just bacon and cabana. Added onion, caps, mushys and green beans. Cooked for 2 1/2 hrs on high in 2 1/2 litre cooker. Turned off and let steam for half hour or so. I used basmarti rice. Not mushy at all. Will

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