Chinese Stir-fried Rice

Serves 2

Adapted from Delia’s Vegetarian Collection

Chinese Stir-fried Rice
 225 g cooked white basmati rice, chilled (see related recipe below)
 1 large egg, beaten
 2 spring onions, split lengthways and finely chopped (including the green part)
 ½ level teaspoon salt
 1 dessertspoon groundnut or other flavourless oil
 ½ onion, peeled and finely chopped
 1 dessertspoon Japanese soy sauce
Equipment: You will need a medium-sized frying pan or a wok


Place the frying pan or wok over a fairly high heat and add a teaspoon of the oil, then when it's really hot, quickly fry the onions for 3 minutes, moving them around in the pan until they are tinged brown.

Next add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry this time for about 30 seconds.

Now spread the ingredients out in the pan and pour in the beaten egg.

It won't look very good now, but keep on stir-frying, turning the mixture over, and the egg will soon cook into little shreds that mingle with the other ingredients.

Finally, add the spring onion and soy sauce, give it one more good stir and serve.

This is really good with Chinese Stir-fried Chicken with Shiitake Mushrooms and Sprouting Broccoli, see recipe below

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