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Chinese Special Fried Rice

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Ingredients
  Long grain rice 6 Ounce (175 Gram, Scant 1 Cup)
  Groundnut oil 45 Milliliter (3 Tablespoon)
  Water 12 Fluid Ounce (350 Milliliter, 1 1/2 Cups)
  Garlic 1 Clove (5 gm), crushed
  Onions spring 4 , finely chopped
  Cooked chicken 4 Ounce, diced (115 Gram)
  Cooked prawns 4 Ounce, peeled (115 Gram)
  Frozen peas 2 Ounce (50 Gram)
  Egg 1 , lightly beaten
  Lettuce 2 Ounce, shredded (50 Gram)
  Light soy sauce 30 Milliliter (2 Tablespoon)
  Caster sugar 1 Pinch
  Ground black pepper To Taste
  Roasted cashew nuts 15 Milliliter, chopped (To Garnish, 1 Tablespoon)
  Salt To Taste
Directions

1. Rinse the rice in two to three changes of warm water to wash away some of the starch. Dram well.
2. Put the rice in a saucepan and add 15ml/1 tbsp of the oil and the water. Cover and bring to the boil, stir once, then cover and simmer for 12-15 minutes, until nearly all the water has been absorbed. Turn off the heat and leave, covered, to stand for 1.0 minutes. Fluff up with a fork and leave to cool.
3. Heat the remaining oil in a preheated wok or frying pan, add the garlic and spring onions and stir-fry for 30 seconds.
4. Add the chicken, prawns and peas and stir-fry for 1-2 minutes, then add the cooked rice and stir-fry for a further 2 minutes. Pour in the egg and stir-fry until just set. Stir in the lettuce, soy sauce, sugar and seasoning.
5. Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice

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