This is my son’s favourite dish ever – he can eat bowls and bowls of the stuff in one go! If I were making this at home I would have to double the quantities in this recipe to ensure there was enough. It also keeps really well; just refrigerate once the rice has completely cooled and you can enjoy as a cold rice salad.
Serves 2-3
INGREDIENTS
3 tablespoons vegetable oil
2 eggs, lightly whisked
1 clove garlic, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon sesame oil
3 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
227g (8oz) pre-cooked long grain rice, cooled
3 spring onions (scallions), sliced diagonally
100g (3.5oz) frozen peas, thawed and drained
100g (3.5oz) of cooked chicken and/or prawns
Method
- Heat a wok or large frying pan with one tablespoon of the oil, until it is very hot.
- Add the eggs, stirring quickly around the pan until they are just cooked. Remove from the pan and set aside.
- Then add the remaining two tablespoons of oil to the pan. Add the garlic and ginger and cook briefly, stirring all the time. Add the sesame oil, umami paste and cooked rice. Stir-fry for about 5 minutes on a high heat.
- Now add the spring onions (scallions), peas, chicken, prawns and cooked eggs to the wok and warm through for a couple of minutes. Serve immediately.
