Kungfoodie Fried Rice

Fried rice, a favourite for a light evening meal here at the kung foodie household. This recipe is one I’ve cobbled together from watching various people over the years. In a funny sort of way it’s a lot like learning Kung Fu. You learn the basics and then finally make it your own. This ones nice on it’s own or with some stir fried pak choi.

Ingredients – Serves 2

1/2 cup rice boiled and left to sit for at least an hour – We use a rice cooker but you can still do it the traditional way in a pot if you like.

Two cloves of garlic, peeled and finely chopped
About 1/2cm of ginger, grated or finely chopped

A pinch of five spice powder

Pork shoulder – finely diced
Chicken thigh – finely diced

A handful of cashew nuts, roasted
A cup of frozen mixed veg – Stick in a bit of water, nuke in the microwave for about 4 minutes, pull it out immediately and let it drain. We want as little moisture in this as possible.

The Recipe

First up, season the meat with a bit of soy sauce. Then use your hottest hob and turn it up to full. Stick your wok on it and wait till it starts to smoke a little the drop in the oil. Wait till the oil is smoking gently and throw in a small amount of meat. It’s important to not crowd the pan when stir frying because the heat gets distributed too thinly throughout the food and you won’t get that crisp quality to it.

It’s important with pork to keep the quantities small (see pic) and do the stir frying in batches if you need to. If you put too much in you’ll get liquid leaching out of the meat and it’ll steam rather than fry.

Set aside the meat once you’ve done it.


Mix the rice up so that it’s no longer in one lump. If it goes in as a lump it’ll stick.



Wipe the wok out. Add a little bit of oil again and throw in the garlic and ginger. Stir fry it for five seconds and then throw in the rice. Keep it all moving quickly so it doesn’t stick. Add the meat and cashews along with the veg and five spice and keep it moving quickly to ensure that it gets warmed through.

Serve immediately. It’s important to do this last bit with smaller quantities. If there’s too much in the pan the rice will go soggy and you won’t get that crisp dry finish to the rice.

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