Easy Asian

Fried rice with cuttlefish

Name: Fried rice with cuttlefish
Yield: 4
Cuisine: /asian
Ingredients: 3 cuttlefish tubes, very thinly sliced; 2 tsp sesame oil; 1 1/2 tsp hot chilli condiment; 20.00 ml light soy sauce; 40.00 ml peanut oil; 5 smoked bacon rashers, chopped; 4 long green shallots, thinly sliced; 4 garlic cloves, roughly chopped; 20g ginger; 3 eggs, lightly beaten; 375.00 ml medium-grain rice, cooked according to packet instructions, cooled completely; Fried Asian shallots, to serve

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by Phoebe Wood

Nov 02, 2018

Jazz up your usual fried rice recipe with the addition of cuttlefish and smoked bacon.

3 cuttlefish tubes, very thinly sliced
2 tsp sesame oil
1 1/2 tsp hot chilli condiment
1 tbs light soy sauce
2 tbs peanut oil
5 smoked bacon rashers, chopped
4 long green shallots, thinly sliced
4 garlic cloves, roughly chopped
4cm piece (20g) ginger, finely chopped
3 eggs, lightly beaten
1 1/2 cups medium-grain rice, cooked according to packet instructions, cooled completely
Fried Asian shallots, to serve

Method

1.

Place cuttlefish in a bowl with 1/2 tsp sesame oil, chilli condiment and 2 tsp soy. Set aside to marinate for 5 minutes.
2.

Heat peanut oil over high heat and add bacon. Cook, stirring with a metal spoon, for 2-3 minutes or until light golden and fat is rendered from bacon. Add shallot, garlic and ginger, and stir for 30 seconds or until fragrant. Add egg and stir, breaking egg up with spoon, until just cooked. Add rice, stir to coat and cook, without stirring, for 2-3 minutes to create a golden crust on underside of rice. Stir again and repeat to form crust. Transfer rice mixture to a bowl.
3.

Return pan to high heat and add cuttlefish and marinade. Stir for 1 minute or until just cooked, then return rice to wok and stir to coat. Season with remaining 2 tsp soy and remaining 11/2 tsp sesame oil. Serve scattered with fried shallots.