Scrumptiously simple, fried rice can be successfully made at home instead of ordering it take away.
The key is to keep it simple – do not add to many flavours that may make the rice soggy, and always cook your
I always cook my fried rice in a wok as a high heat can be easily maintained while the size and shape is perfect to toss your rice in (without getting it over the entire kitchen).
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons vegetable oil
300g cold cooked white rice
5 spring onions, sliced on an angle
1 cup frozen peas, defrosted
1 egg, lightly beaten
In a bowl mix together the sesame oil, soy sauce and oyster sauce and set aside
Heat oil in a wok or large frypan until very hot. Add the rice and stir-fry until grains start to colour slightly.
Add the spring onions and peas and toss. Add the soy sauce and toss to combine.
Make a well in the middle of the rice and add the egg. Stir until the egg is cooked and incorporated into the rice.
Serve either hot or enjoy it cold as a salad version.
Serves 4 as a side.