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QUICK AND EASY STIR FRIED RICE

Published Tuesday, 29 June, 2010 by Phillip Lester

D.I.Y Special Egg fried rice, add ya own.....

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Ingredients

  • 1 egg
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 200g/7oz rice (uncooked weight), cooked and leave to go cold (briefly rinse with cold water and put in fridge if starving!)
  • 100g/4oz (frozen best)peas (defrosted if frozen/rinsed under warm water or drained if tinned) alternative any type of bean, canneleni, brolotti, kidney, butter or broad.
  • 4 spring onions, finely chopped (alternative red onion finely diced)
  • 100g/4oz bean sprouts (optional) or any leftover veg, could be raw florets of Brocolli/Cauliflower etc...
  • 1-2 tsp soy sauce
  • ground white pepper
  • Optional ideas (but can add anything you desire...)
  • Chopped ham or chicken, cooked prawns, mussels, or sweetcorn, peppers etc and add to rice when adding the peas.

Method

Easy to prepare and tastes great as a meal on its own.

(For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.)

Method

1. Beat together the egg and sesame oil and put to one side.

2. Heat the vegetable oil in a wok or large frying pan. When it's shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.

3. Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

you can add chinese spice or Thai spice to add more flavour.

bon appetite!

Comments

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