Chinese Stir-fried Rice
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straightaway because it goes all sticky.
You can now watch how to make Chinese Stir-fried Rice in our Cookery School Term Perfect Rice and Pasta - 'Long-grain Rice - video lesson below.
This recipe is from Delia's Vegetarian Collection. Serves 2
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