4 portions. Approximate cost: £15 (although you will have half a jar of XO sauce remaining),
Skill level: Super easy,
Total cooking time: 30 minutes (maximum),
- Prep time: 20 minutes to cook rice, 5 minutes to chop spring onions & garlic,
- Cooking time: 10 minutes,
Equipment used: 1 large saucepan with lid, 1 measuring jug, 1 large wok (or 2 frying pans),
Original recipe: School of Wok: Garlic & XO fried rice
(There is also a nice video here)
Having made (and very much enjoyed) pork with green beans and XO sauce a few weeks ago, I wanted to make sure that I used up the remaining half a jar of sauce (at £10 a jar, you’d be unlikely to forget)
I was however loathe to leave the house to buy any ingredients (even a short trip to the local shop for green beans and pork mince was beyond me). Luckily, the only other XO sauce recipe I know is a simple one; mixing into egg fried rice.
(Original recipe in bold font)
- Cook your rice and leave to cool on a large plate
Add 600ml of water to a pan and bring to the boil. Once boiling, add 300ml of jasmine rice, pop on a lid and reduce the heat to low. When the 10 minutes is up, take the pan off the heat, but leave the rice with the lid on for a further 10 minutes to steam. After this time, fluff up the rice and serve (or in this case, leave to cool)
- Finely slice the garlic
- Finely chop the spring onions and place the rings into a small prep bowl
I adapt the recipe below by splitting it across 2 frying pans – rather than adding 2 tbsp of oil to a wok, I add 1 tbsp of oil to each pan, yadda yadda yadda.
Heat 2 tbsp vegetable oil in a wok on high heat
As soon as the oil is smoking hot, crack 2 eggs into the wok. Carefully fold the white of the egg so as not to burn, but try not to break the yolk.
Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
Add the garlic and stir fry, folding with spatula for 10-20 seconds
Now push the egg and garlic to one side of the wok to allow space for your rice. You may also remove the egg from the pan if you feel more comfortable or have a small wok and need the space.
Before adding it to the wok, separate the fully cooled rice as much as possible using a wooden spoon or spatula. This will help later on when your rice is added to the dish.
Add the XO sauce to the pan – the original recipe actually forgets to tell you when to add this (shame on you School of Wok) but I add it before the rice to heat it up a little so that it makes well with the other ingredients.
Add the rice to the wok, keeping a high heat and mix well. Continue trying to separate the rice so as to remove any large clumps.
Once the rice is well mixed, add the peas and continue to stir-fry
Pour 1-2 tbsp of light soy sauce over the rice and stir fry
Season with cracked black pepper to taste
Finally, add a dash of sesame oil and fold well
Serve with green vegetables and oyster sauce
- 2 tbsp vegetable oil
- 1 cup cooked jasmine rice (I used 300g uncooked rice for 4 portions, £4 for a 2kg bag)
- 2 eggs (60p)
- 2 or 3 cloves of garlic (50p for a bulb)
- ½ cup petit pois (I added by eye an amount I thought looked sufficient)
- 2 or 3 spring onions, finely chopped (55p for a bunch)
- 4 tbsp XO sauce (£10 for a jar)
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- cracked black pepper to taste