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Chinese fried rice |
|
| Pre-cook the rice | |
2 tbsp vegetable oil |
Heat the oil in a lidded saucepan |
225g basmati rice, washed and drained |
Stir fry for 2 minutes |
|
450 ml boiling water |
Bring to the boil, put the lid on the pan, then simmer on the lowest heat for 10 minutes. Stir briefly then set aside to cool. |
| Make the egg mixture | |
3 eggs Pinch of salt 1 spring onion, chopped |
Beat the eggs, salt and onion in a small bowl with a fork |
| Pre-cook the prawn mixture | |
2 tbsp vegetable oil |
Heat the oil in a pan |
50g cooked prawns, peeled and dried 50g cooked ham or chicken, chopped 115g peas, fresh or de-frosted frozen |
Stir fry until hot 2 or 3 minutes |
1 tbsp light soy sauce 1 tbsp rice wine or dry sherry |
Stir in, transfer the contents to a bowl, and set aside in a warm place |
| Finish the dish in a wok | |
2 tbsp vegetable oil |
Heat the oil |
Above egg mixture |
Scramble the eggs lightly |
Above cooked rice (cooled) |
Stir in |
1 tsp salt 1 spring onion, chopped Above prawn mixture |
Toss or gently stir to mix, then serve hot or cold |