Australian Food by Bill Granger: Prawn, XO and chorizo fried rice recipe

Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day.

Fried rice is the ultimate comfort food and this recipe is endlessly versatile. Often I stir in a couple of tablespoons of kimchi when I’ve fried the prawns.

Photograph: Mikkel Vang

SERVES 4

PICKLED CUCUMBER

2 tbsp rice vinegar

1 tsp caster sugar

1⁄2 tsp salt

1⁄2 cucumber, roughly chopped

 

1 tbsp light-flavoured oil

1 tbsp sesame oil

2.5cm piece fresh ginger, peeled and finely chopped

2 garlic cloves, finely chopped 200g chorizo, roughly chopped

16 raw prawns, peeled and deveined

4 spring onions, chopped

2 tbsp XO sauce (see tip)

600g cooked short-grain brown rice

2 tbsp soy sauce

4 eggs

4 tbsp crispy shallots (see tip) 1 large handful coriander

1 lime, cut into wedges

  1. To make the pickled cucumber, mix the vinegar, sugar and salt in a bowl, stirring until dissolved. Add the cucumber and toss to coat in the pickling liquid. Set aside.
  2. Heat both oils in a wok over medium-high heat. Add the ginger, garlic and chorizo and stir-fry for 3 minutes until the red oils come out of the chorizo. Add the prawns and spring onions and cook until the prawns are pink.
  3. Stir in the XO sauce. Add the cooked rice and soy sauce and stir-fry for 3 minutes until mixed together. Keep warm.
  4. To poach the eggs, bring 5cm water to the boil in a frying pan. Turn off the heat and add the eggs at once. To minimise spreading, break the egg directly into the water, carefully opening the two halves of the shell at the surface so the egg slides in. Cover with a tight-fitting lid and leave undisturbed for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on kitchen paper.
  5. Divide the fried rice between four bowls and add a poached egg, crispy shallots, coriander, some pickled cucumber and a lime wedge. Serve immediately. TIP Shop-bought crispy shallots and XO sauce can be found at Asian supermarkets.
  6. If you can’t find XO, use 1 tbsp of fish sauce with 1 tbsp of chilli sauce for heat.

Now buy the book!

Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.