How to make one-wok chilli fried rice | Cooking Your Garden Produce | Gardening Australia

Palisa is making chilli fried rice, a one-wok meal that’s the perfect gardener’s lunch. Subscribe ???? http://ab.co/GA-subscribe
Do all the prep first – wash ingredients and chop – before you heat the wok, because the cooking process is super-fast.
For The Paste
Palisa makes a paste using a mortar and pestle.

Ingredients:
Garlic, roughly chopped - use small cloves that aren’t so good for replanting
Chilli, roughly chopped
coriander roots, roughly chopped
a generous pinch of salt

Method:
Pound the chilli, garlic and coriander until it’s a rough paste. It doesn’t have to be super smooth: “You want a bit of texture. It’s important that food has texture to it, and it suits my sentiment behind cooking because it means the process is quick!”
Palisa’s tip with peeling garlic is to bash the clove with back of your knife, which helps it slip easily out of its skin.
The chillies Palisa uses are very spicy prik kee noo suan. It’s a “garden variety chilli” in Thai and prik gee noo means mouse poo because these chillies look like mouse droppings! Palisa says ‘The smallest ones pack the biggest punch so just remember that!’

For The Stir Fry
Ingredients:

Cooking oil
1 egg per person
½ - 1 onion or other allium, chopped
Pre-cooked rice (½-1 cup per person)
Oyster sauce, to taste
Soy sauce, to taste
Fish sauce, to taste
Garden greens, such as broccolini shoots
Handful of holy basil
Pickles and lemon wedges, to serve
You can substitute any allium you have on hand. Palisa also chops green garlic shoots, a favourite when she’s cooking. “They’re versatile because if you cut it at the top of the bulb it will reshoot and you’ll still get the bulbing garlic.”
As far as quantities go Palisa says you could use a whole onion or half, depending on how much onion you like. “If you are baking, measuring out ingredients is super important, but when you’re cooking a savoury dish like this, it’s all about preference and my advice is cook the way you like to eat.”
For the greens, Palisa is using young broccolini shoots. “These are just the tips of the plant and I’ve cut them at the node where they will side shoot.” The greens element is interchangeable. “Use whatever’s growing in the garden or lurking at the back of the fridge. You could use turnip tops, or even green beans – anything you’ve got!”

One of the most important elements of the chilli fried rice is a good handful of holy basil (Ocimum tenuiflorum). This herb known askaphrao and has a camphory, peppery flavour. Palisa says “In northern Australia it can be grown as a perennial and it can be coaxed through the winter as long as you don’t get a frost. It’s super-good for you. I’ve been told that since I was a kid by my mother and that’s the line I choose to repeat to my children, ‘It’s very good for you just eat it!’.”

Method:
With all the prep done, Palisa fires up the wok. Add fat or oil (try into the wok. When the wok is hot enough, you’ll start to see the fat smoke.
Carefully break the egg into the wok, and fry, basting gently until cooked, then remove and set aside.
Add your paste to the wok and fry until you can smell the spices.
Add the chopped onions and green garlic shoots to the fragrant paste.
Once everything in the wok has browned a little, add the rice. “The sign of a good fried rice is one where the rice grains are not broken up. Left-over rice is perfect in fried rice because its slightly dehydrated and the grains are not going to disintegrate or break up.”
Add a dash of oyster sauce, fish sauce and soy sauce.
Once the rice starts to colour evenly, add the greens and holy basil.
Serve with the fried egg on top, pickles on the side and a wedge of lemon. A one-dish wonder!
Tip:
Palisa’s tip for a perfect fried egg: “You want to be able to tip the pan over slightly and then using a long-handled spoon, bathe the egg in the fat. So rather than having an undercooked sunny side up egg, you’ve got an egg that’s cooked all the way through with a runny yolk.”

Featured Plants
CHILLI ‘PRIK KEE NOO SUAN’ - Capsicum annuum cv.
HOLY BASIL - Ocimum tenuiflorum

Filmed on Arakwal Country | Tyagarah, NSW
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