Recipes: Fried Rice

Fried rice – this simple goodie will save you every time unless your children are Aristotle and Hercules, in which case, they won’t go near it with a ten-foot pole even though they’ve just been crying hungry for the past half hour while you frantically scramble to throw dinner together taking every short cut known to woman-kind. Fussy eaters aside, this is a terrific dish to serve up when you’ve got old rice and random ingredients that you don’t know what to do with.

Here’s how I like to do my fried rice (with hubby’s preferences in the brackets)…


  • 2 bowls of rice cooked from the day before (or whatever you have in leftovers)
  • 1 tsp sesame oil
  • dash of pepper
  • 1/2 tsp salt
  • 2 tbsp light soy sauce
  • 1/2 tbsp concetrated chicken stock
  • 2 eggs, beaten
  • 1 tsp minced garlic
  • 100g of frozen veggies – I like a mix of carrots, peas and corn because they give the fried rice some colour (if hubby is eating, it should be green beans, bean sprouts, or spinach)
  • 100g of chopped pork, chicken, beef (whatever’s your fancy)
  • 1 chinese sausage, diced (if hubby is eating, I omit this one)


  • Break up the rice clumps and mix in sesame oil, pepper, chicken stock and salt.
  • Cook the veggies and set aside.
  • Fry the garlic with the meat and set aside.
  • Pour beaten eggs into the wok and half cook.
  • Add in everything else – rice, vegetables, meat and seasoning.
  • Mix well over the heat.
  • Serve.

The end result looks sort of like this except instead of prawns, it should be pieces of meat. You can add in a few prawns if you fancy but you have to bear in mind that you will have to de-shell them and that takes up extra time and effort.

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