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Vegetable Fried Rice Recipe
An easy to cook Chinese-style fried rice. An ideal way to spruce up your Chinese take away.
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For 4 generous helpings:
1 tablespoon (15ml) Vegetable Oil
6 oz/18gr Carrots, peeled and cut into small dice
1 medium clove of Garlic, peeled and chopped
2 tablespoons (30ml) Spring Onions (Scallions) chopped
2 medium Eggs, lightly beaten
10 oz/300gr Long Grain Rice, cooked following the packet instructions in Vegetable Stock, instead of water, then drained. We recommend the Marigold or Knorr varieties.
4 oz/120gr Frozen Peas, thawed, then set aside
4 oz/120gr tinned Sweetcorn, drained
4 oz/120gr tinned Pineapple, cut into pieces
1 tablespoon (15ml) light or dark Soy Sauce
a few grinds of freshly-ground Pepper
The whole operation, takes very few minutes if you have your ingredients in front of you, but, for those minutes, needs constant attention.
1. Heat the oil in a heavy saucepan or wok, then stir in the carrot, mix well, then add half the spring onions and 1 minute later the chopped garlic.
2.Add the beaten eggs, followed almost immediately by the cooked rice, peas, pineapple and sweetcorn. Stir-fry for 2 to 3 minutes.
3.Add the soy sauce and pepper and mix well in.
Serve, sprinkled with the remaining spring onions.