Poh's Easy Fried Rice
< 30 Minutes
Serves 4
Poh's Easy Fried Rice
Method
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
In a wok or large non-stick frypan, heat the olive oil with the lap cheong over a medium heat until the lap cheong is translucent and pale golden. Add the onion and stir fry until soft and beginning to brown. Add the chicken and stir fry until a cooked through. Add the prawns, carrots and peas and stir fry for about 1 minute or until prawns are just cooked. Add the soy and white pepper and stir fry until rice grains are separated and tender.
Make a well in the middle of the rice by pushing the rice to the edges of the wok. Pour eggs into the well and leave it to cook for 30 seconds. With an egg-flip, flip the egg over. It should be nice and brown. Repeat process until all the egg looks cooked through.
Chop with the egg-flip so the egg is in small pieces. Stir the egg all through the rice, add the sugar and cook for another 30 secs. Serve immediately.
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Poh's Easy Fried Rice
< 30 Minutes
Serves 4
N/A
Ingredients
Method
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
In a wok or large non-stick frypan, heat the olive oil with the lap cheong over a medium heat until the lap cheong is translucent and pale golden. Add the onion and stir fry until soft and beginning to brown. Add the chicken and stir fry until a cooked through. Add the prawns, carrots and peas and stir fry for about 1 minute or until prawns are just cooked. Add the soy and white pepper and stir fry until rice grains are separated and tender.
Make a well in the middle of the rice by pushing the rice to the edges of the wok. Pour eggs into the well and leave it to cook for 30 seconds. With an egg-flip, flip the egg over. It should be nice and brown. Repeat process until all the egg looks cooked through.
Chop with the egg-flip so the egg is in small pieces. Stir the egg all through the rice, add the sugar and cook for another 30 secs. Serve immediately.