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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Chinesey fried rice Ingredients:
1 egg |
1/2 onion |
1 garlic clove |
2 tablespoons oil |
2 cups rice |
1 tablespoon soy sauce |
salt |
pepper |
3 sprigs herbs |
2 ounces ham |
2 ounces prawns |
3 mushrooms |
2 tablespoons peas |
2 tablespoons sweetcorn |
2 tablespoons bamboo shoots |
2 tablespoons cashew nuts |
Directions:
1. Beat the egg in a small basin. Peel and finely chop the onion and fresh garlic or trim, wash and chop the spring onions. Prepare the chosen extras (the peas and sweetcorn can be cooked from frozen, they will defrost in the pan).
2. Heat the oil in a wok or frying pan over a moderate heat, pour in the beaten egg and fry until cooked. Put the egg onto a plate and cut it into thin strips.
3. Add more oil to the pan and fry the chopped onion and garlic for 2-3 minutes, until soft. Add the chosen extras and continue stir frying for about 2-3 minutes until cooked. Remove with a slotted spoon and put aside.
4. Add a little more oil if needed, tip the rice into the pan and stir fry until the rice is hot and all the grains are separate. Stir in the soy sauce and mix well to coat the rice. Add the cooked egg and extras, and fry until everything is nice and hot. Season with salt and pepper and sprinkle with a few snipped herbs if available. Serve at once.
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