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Yield: 4 portion

06 Norfolk Chicken sausages (1x 125g Pack)
06 rashers (slices) Norfolk Chicken Bacon (1x 150g Pack)
120 ml ( 8 tbsp.) Vegetable Oil
01 Small sprig Curry Leaves (Karapincha)
45 g Garlic (chopped)
50 g Bombay Onions (thinly sliced or chopped)
50 g Carrots (Cleaned and cut into dice or cubes)
05 Eggs (Slightly beaten)
04 tsp Chilli paste
04 tsp Soya sauce
04 cup Cooked Rice (approximately 500g of raw rice)
20 g Cashew Nuts
40 g Spring Onions
4-8 drops Sesame oil
30 g Tomato dice to garnish the rice
01 Whole red chilly to garnish the rice
Salt and Pepper to taste
tsp = Teaspoon
tbsp = Tablespoon
ml = Milliliters
g = Grams
Rasher = A slice

Utensils and Tools needed
• A clean Chopping Board
• Sharp Knife (Chinese Chopper or Cleaver)
• Frying Pan (The Wok)
• A spoon with a handle to stir the fried rice (wok spoon)
• A clean tray and a couple of small bowls to have all the ingredients arranged
• Single or double burner cooker – operated by gas
• A clean Duster

Pre preparation
• Cut the Norfolk Chicken sausages length wise into half & then slice each half in to 5 mm thick slices.
• Cut the Norfolk Chicken bacon strip across into 1cm thick strips. Thereafter cut the strips in to 1cm dice.
• Wash clean and re-wash all the Vegetables.
• Slice the cleaned Onions
• Chop the Garlic finely
• Cut the Carrots also in to 5 mm size dice. You could also cut the carrots in to match stick like strips by using a small hand grater.
• Slightly fry the cashew nuts in oil until golden brown in colour.
• Wash the Spring onions and cut into ½ cm long shreds. (pieces)
• The Tomatoes cut in to quarters, remove the flesh & then cut in to either thin strips or cubes leave it aside. This will be used to garnish the rice.

1. Heat 3 tbsp of oil in a wok or frying pan. When hot quickly fry the sausages and the bacon for 1-2 minutes. Remove the pan from the heat. Take out the meat and leave it separately.
2. Heat the remaining 5 tbsp of oil in the frying pan.
3. When hot add the curry leaves, chopped Garlic, sliced Onions and the chilli paste allow to fry for 30 seconds.
4. Pour in the beaten eggs and cook quickly when the egg starts to set add the diced carrots and the soya sauce. Keep on stirring.
5. Add the cooked sausage and the bacon to the pan & continue to stir-fry.
6. Add the cooked rice. Stir, toss and allow the rice to fry for about 45 seconds.
7. Add the cashew nuts and the spring onions mix well take off the heat.
8. Add salt, pepper and check for seasoning.
9. Sprinkle a few drops of sesame oil.
10. Finally arrange the rice on a plate or a platter.
11. To garnish – sprinkle with tomato cubes and the whole red chilly pieces.
Serving Suggestions
The Norfolk Crescent mixed fried rice could be served with many accompanying dishes such as :
• With the Norfolk Crescent range of kebabs, sateys and the yakitories.
• Norfolk Crescent Southern fried chicken
• A few suggestive sauces would be
Chillie Vinegar
Chillie paste
Hot garlic sauce

Chef's Notes
• The traditional Chinese all-purpose knife is known as the Chinese Chopper or the cleaver.
• In addition to the above vegetables you could also add chopped Celery stalks, Green Peas, Mushrooms and also coloured peppers which will enhance the colour of the rice.
• The rice has to be cooked in advance and allowed to cool. If the rice is mixed whilst it is still hot the fried rice will become lumpy.
• The sesame oil is added at the last minute. Sesame oil bottles are available at all leading food stores and super markets.
• Chilli paste could be made at home or purchased. This is also freely available in all most all the super market.
• Always serve the fried rice hot.

Crescent Fine Foods
Author: Crescent Fine FoodsWebsite:
From lavish buffets to royal banquets, from exclusive cocktails to a la carté meals and mass catering, our specialty food adds a touch of class to every spread. Our distinctive range of succulent meats, kebabs, prepared foods and breaded items excite the palate and delight the senses.
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