Fried Rice: Kylie Kwong

Fried Rice: Kylie Kwong

Lovely to see Kylie Kwong on Master Chef again, the best Fried Rice. Fried rice is one of those lovely comforting foods that everyone in the world seems to like — no one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional — just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.

Kylie Kwong Egg Fried Rice


1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoon peanut oil, extra
11/2 tablespoons finely chopped ginger
4 garlic cloves, diced
1 medium-sized brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons Shao Hsing wine
5 cups cooked medium-grain white rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions (scallions)
3 teaspoons Maggi seasoning
1/4 teaspoon sesame oil
2 spring onions (scallions), finely sliced on the diagonal
1/4 cup light soy sauce
1/2 large red chilli, finely sliced on the diagonal


Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.

Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds.

Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.

Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.

Simple Chinese Cooking

Cooking Chinese food at home has never been easier – all you need is this book, a wok and a quick trip to the supermarket. Kylie Kwong’s philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are available at your supermarket and Kylie’s recipes are friendly and straightforward. With inspiring photographs of the finished dishes, and step-by-step pictures to guide you through their preparation, Simple Chinese Cooking will never be far from your kitchen.

Simple Chinese Cooking won the food photography and styling category at the 2007 IACP cookbook awards.

(Lantern | Penguin, 2006)

My China: A Feast for All the Senses

Travel with Kylie Kwong as she rediscovers her Chinese heritage, exploring the food and culture of a vast and enigmatic country. Her inspiring journey takes her from the rural simplicity of her ancestral village in China’s southwest to the wilds of the Tibetan plateau and the stylish modernity of Hong Kong and Shanghai.

Whether searching for the perfect dumpling in Shanghai, exploring the contemporary art scene in Beijing and Hong Kong, rifling through sacks of spices the size of mattresses in Chengdu, or marvelling at the silkiness of freshly made noodles in Xi’an, Kylie is tireless in her quest for new experiences and encounters, cooking up a storm and winning hearts wherever she goes.

My China has been named Best Chinese Cuisine Book in the World at the 2008 Gourmand Cookbook Awards; it was also the Australian winner of the Best Culinary Travel Guide category.

(Lantern | Penguin, 2007)

Heart and Soul

In Heart and Soul, which accompanied her first television series, Kylie Kwong shares the recipes for the dishes she most loves to cook – whether for a simple supper of Hokkien noodles, a family celebration in her own home or a stylish cocktail party. With the emphasis on intense flavours and the freshest and finest produce, she creates mouth-watering dishes out of inspired combinations of Western ingredients and Eastern techniques. From a fresh take on Chinese-restaurant classics to treasured family favourites, this is food to be relished.

Heart and Soul was highly commended in the best hard-cover recipe book category at the 2004 food media awards.

(Lantern | Penguin & ABC Books, 2003)

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