Name Chinese fried rice


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* 225 g (8 oz) basmati rice
* 75 g (3 oz) carrots, peeled and sliced
* 75 g (3 oz) frozen peas
* 75 g (3 oz) red pepper (capsicum), de-seeded and diced
* 2 eggs, lightly beaten
* salt
* 3 tbsp vegetable oil
* 1 small onion, peeled and finely chopped
* 1 spring onion, finely sliced
* 1-2 tbsp soy sauce

Wash the rice thoroughly and cook according to the packet instructions in a saucepan of lightly salted water. Steam the carrots, peas and pepper until tender (about 5 minutes). Season the eggs with a little salt and fry them in 1 tablespoon of the oil until set, then cut into thin strips. Meanwhile, put 2 tablespoons of oil into a wok or frying pan and saute the chopped onion until softened. Add the steamed vegetables and rice and cook, stirring, for 2 to 3 minutes. Add the egg and spring onion and cook, stirring, for 2 minutes more. Sprinkle with soy sauce before serving.

Serves: 4 portions

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