Special Fried Rice can be found on menus in Chinese takeawyas and restaurants all around the world. Our vegetarian version is versatile, in that you can swap out the vegetables for any that you prefer, such as carrot or mushroom.
1 cup
uncooked rice (roughly 150g), cooked and cooled2 Tbsp
Lee Kum Kee Sesame Wok Oil2
eggs, beaten150g
broad beans (podded) or green beans – or a mix of both, (you can use frozen)2
spring onions, finely chopped2 tbsp
vegetable or groundnut oil1
red chilli, finely sliced for garnishing (optional)
Heat 1 tbsp of sesame wok oil in a pan, pour the beaten eggs in. Stir-fry the eggs and use a spatula to break them into small pieces. When the scrambled eggs turn into golden brown, take them out and set aside.
Heat remaining sesame wok oil, stir-fry the white part of the spring onion until lightly browned.
Add the beans and stir-fry for 2 minutes.
Add the rice and stir-fry for 2 minutes.
Add the scrambled eggs and mix them with rest of the ingredients.
Turn off the heat. Add the seasoning sauce and mix well. Sprinkle the rest of spring onion before serving.
Alternatively, you may use any vegetable you like, such as carrot, mushroom.
PREP TIME 15 MINS (TO COOK AND COOL THE RICE) | COOK TIME 10 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
