This is so simple to make and easy to free style. The only thing that is essential is using cold rice that has been cooked some hours before. Ideally cook the rice the night or morning prior and then cool and refrigerate until you are ready to go.
- 2 cups white rice (I prefer Jasmine)
- 1 tablespoon neutral flavoured oil e.g. rice bran
- 2 teaspoons sesame oil oil
- 1 small red onion, finely chopped
- 2 carrots diced
- 2 cloves garlic crushed
- 4 eggs, whisked
- a handful of frozen green peas
- a handful of frozen corn
- a large handful of chopped cooked chicken
- a large handful of chopped cook pork
- 3 spring onions, sliced
- 2 tablespoons fish sauce
- sriracha sauce to taste
- roasted peanuts or cashew nuts
- fresh coriander
Cook the rice according to personal preference or packet instructions. Allow to cool and the refrigerate for at least 3 hours before continuing. Fresh cooked rice = sticky fried rice.
Heat the oil and the sesame oil in a wok or large frying pan over a medium – high heat.
Cook the onion and carrot until the carrot starts to soften.
Add the garlic to the pan along with the rice and a sprinkle of salt. Add a bit more oil and then stir the rice with a wooden large spoon, breaking up any clumps.
Cook the rice for 3-5 minutes and then pour over the egg. Leave for 30 seconds or so and then stir, scraping the base of the wok so that the egg doesn’t stick. Once the egg fragments have set then add the peas, corn, chicken, pork , fish and soy sauce Stir, turning until everything is piping hot. Then mix in the spring onion, we also add a squirt of sriracha sauce as like the chilli kick.
Serve scattered with nuts and coriander leaves.