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Fried rice soup recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Versatile "Fried Rice Soup": Customize with your favorite ingredients like grated carrot, capsicum, or zucchini. Swap ham for bacon, replace prawns with chicken, or go vegetarian by using veggie stock and light soy sauce. Easy to adapt and perfect for individuals or families.
Ingredients:
  • 2 tsp sesame oil
  • 1½ tbs vegetable oil
  • 1 brown onion, chopped
  • 200g (1 cup) long-grain white rice
  • 1L (4 cups) Chicken Style Liquid Stock
  • 300g (2 cups) frozen peas, corn and carrots
  • 200g small green prawns, peeled, deveined, tails removed
  • 100g sliced ham, chopped
  • 1 ½ tbsp soy sauce
  • 2 eggs, lightly whisked
  • Green shallots, thinly sliced, to serve
  • Chilli sauce (such as sriracha), to taste (optional)
Instructions:
  • In a saucepan over medium heat, heat 1 tbsp of vegetable oil. Saute the onion for 5 minutes until soft and lightly golden. Stir in the rice and cook for an additional minute.
  • Add the stock and bring it to a boil with the lid on. Simmer for 5 minutes until the rice is partially cooked. Mix in the frozen vegetables, prawns, and ham. Continue to simmer for another 5 minutes until the prawns change color and everything is heated through. Finish by stirring in the soy sauce and sesame oil. Enjoy!
  • Heat the rest of the vegetable oil in a 20cm non-stick frying pan over medium heat. Pour in the egg, swirl to cover the base, and cook for 2 minutes until lightly golden. Flip and cook for 1 more minute. Transfer omelette to a chopping board, let it cool slightly, then roll into a log and slice into 7mm-thick pieces.
  • Serve the soup in individual bowls and garnish with omelette, shallots, and chili sauce, if desired.

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