Stir Fried Rice With Spiced Calamari

February 1, 2011

Stir Fried Rice with Spiced Calamari

Serves 4

1 packet Asian Home Gourmet Cantonese Stir Fried Rice

2 eggs, lightly beaten

1 small red capsicum, seeded and sliced

3 cups cooked rice

2 green onions, sliced

100g snow peas, trimmed and sliced

3 squid hoods, cleaned

2 teaspoons five spice powder

2 tablespoons salt

Heat a little oil in a wok or large non stick frying pan over medium heat. Add the egg and swirl around to coat the edges of the wok. Cook for 3-4 minutes or until just set then remove the omelette and set aside before chopping into small strips.

Heat a little more oil in the wok. Add the red capsicum, cook for 2 minutes until just tender then add the Cantonese Stir Fried Rice paste. Cook for 2 minutes before adding the rice.

Toss the rice well in the mixture to coat evenly. Stir through the sliced omelette, green onions and snow peas and cook for another 3-4 minutes until the rice is warmed through. Remove from heat and keep warm.

Meanwhile to cook the calamari, combine the five spice and salt in a bowl. Cut the squid hoods into pieces approximately 8cm x 5cm and score one side into a diamond pattern.

Lightly dust the calamari in the spiced salt, then cook in batches in hot oil until golden. Drain on paper towel. Serve calamari with the fried rice.

What’s your favourite Chinese recipe?

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