Special Fried Rice
Special Fried Rice
Serves 4 persons
- 175 g (6 oz) scant 1 cup long-grain white rice
- 45 ml (3 tbsp) groundnut oil
- 350 ml (12 fl oz) 1 1/2 cups water
- 1 garlic clove, crushed
- 4 spring onions, finely chopped
- 115 g (4 oz) cooked chicken, diced
- 115 g (4 oz) cooked prawns, peeled
- 50 g (2 oz) frozen peas
- 1 egg, lightly beaten
- 50 g (2 oz) lettuce, shredded
- 30 ml (2 tbsp) light soy sauce
- pinch of caster sugar
- salt and ground black pepper
- 15 ml (1 tbsp) chopped roasted cashew nuts, to garnish
Rinse the rice in two to three changes of warm water to wash away some of the
starch. Drain well.
Put the rice in a saucepan and add 15 ml (1 tbsp) of the oil and the water.
Cover and bring to the boil, stir once, then cover and simrner for 12 - 15
minutes, until nearly all the water has been absorbed. Turn off the heat and
leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.
Heat the remaining oil in a preheated wok or frying pan, add the garlic and
spring onions and stir-fry for 30 seconds.
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.
Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and
serve immediately.
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