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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.

Key Features

  • Suitable for Vegetarians

Ingredients

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

Method

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.

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