Fried rice

Photography by Ben Dearnley

Celebrate Chinese New Year with classic fried rice that is easy to make at home.

Ingredients (serves 4)

• 1 cup white long-grain rice
• 2 teaspoons peanut oil
• 2 eggs, lightly beaten
• 3 rashers middle bacon, trimmed, chopped
• 1 garlic clove, crushed
• 3 green onions, chopped
• 1 cup frozen peas
• 1 cup beansprouts, trimmed
• 1 tablespoon Lee Kum Kee soy sauce

Method

1. Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.

2. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add half the egg. Swirl to cover base of wok. Cook for 30 seconds or until just set. Lift from wok. Transfer to a board. Repeat with remaining egg. Roughly chop egg.

3. Heat remaining oil in wok. Stir-fry bacon for 3 to 5 minutes or until lightly browned. Add garlic, onion and peas. Stir-fry for 2 minutes. Add rice. Stir-fry for 3 to 5 minutes or until rice is heated through and peas tender. Add beansprouts and soy sauce. Stir-fry for 1 minute. Season with pepper. Serve.

Chicken caeser salad

Chicken caesar salad

Photography by Ian Wallace

This new take on a cafe classic has all the crunch and taste of a traditional caesar but much less fat.

Cooking Time

25 minutes

Ingredients (serves 4)

• 3 slices Bürgen Soy-Lin bread, torn into bite-sized pieces
• Olive oil spray
• 4 slices prosciutto, excess fat trimmed
• 2 (about 200g each) chicken breast fillets
• 2 baby cos lettuce, trimmed, leaves separated, coarsely torn
• 1/2 cup fresh continental parsley leaves
• 2 hard-boiled eggs, peeled, quartered
• 1 tbs finely grated parmesan
• 125ml (1/2 cup) 99% fat free caesar dressing

Method

1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.

2. Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 4-5 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.

3. Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, egg and parmesan in a serving bowl. Drizzle over the dressing.

Notes

With a twist: For Tuna Nicoise Salad, omit the bread, prosciutto and parmesan. Swap chicken for drained canned tuna and dressing for low-fat French dressing. Add cherry tomatoes, kalamata olives and boiled potatoes.

Creamed corn, bacon and chive frittata

Photography by Steve Brown

This frittata makes a simple yet satisfying meal.

Ingredients (serves 8)

• 10 eggs
• 310g can creamed corn
• 1/3 cup (80ml) pure (thin) cream
• 2 bunches chives, snipped into 3cm lengths
• 1 tbs olive oil
• 2 bacon rashers, rind removed, thinly sliced
• 1 garlic clove, crushed
• Salad leaves, to serve

Method

1. Preheat the grill to medium. Whisk the eggs in a bowl, then stir in the corn, cream and chives. Season with salt and pepper.

2. Heat the oil in a non-stick 24-26cm frypan. Add the bacon and garlic and cook over medium-high heat, stirring, for 3 minutes until the bacon is golden. Pour in the egg mixture and stir for 30 seconds. Reduce heat to medium-low and cook, without stirring, for 6-8 minutes or until almost set. Place the pan under the grill for 4 minutes or until the top is golden. Stand frittata in pan for 5 minutes, then turn out onto a board and slice into wedges. Serve with salad leaves.