Fried rice

By Faeza
02 August 2016

fried rice


¦ 60ml (6 tablespoons) oil

¦ 1 onion, chopped

¦ 4 spring onions,


¦ 4 eggs, lightly beaten

¦ 10ml (2 teaspoons)

soy sauce

¦ 1 carrot, finely diced

¦ 125ml (½ cup) frozen

peas, thawed

¦ 2 chicken breasts,

cooked and diced

¦ 750ml (3 cups) cold

cooked rice

¦ 4 green onions,


¦ 250ml (1 cup) bean

sprouts, optional

¦ salt and freshly

ground black pepper

to taste


Heat half the oil in a large frying pan, fry until onions are soft; remove and keep warm.

Mix eggs with soy sauce, set aside.

Add a tablespoon oil to the pan swirling to coat the surface; add egg mixture; working quickly, swirl egg until egg sets, when egg puffs, flip egg and cook other side briefly; remove from pan, and chop into small pieces.

Heat 2 tablespoons of oil in a large saucepan; add carrots, peas and cooked onion; stir-fry for 2 minutes.

Add diced chicken, rice, spring onions, bean sprouts, if using, salt and freshly ground black pepper to taste, toss to mix well; stir-fry for 3 minutes.

Add chopped egg to rice mixture and fold in; stir-fry for another minute.

Serve warm.