Chinese Special Fried Rice

This recipe combines a tasty mixture of chicken, prawns and vegetables with fried rice.


serves 4
175 g (6 oz) scant 1 cup long-grain white rice
45 ml (3 tbsp) groundnut oil
350 ml (12 fl oz) 1 1/2 cups water
1 garlic clove, crushed
4 spring onions, finely chopped
115 g (4 oz) cooked chicken, diced
115 g (4 oz) cooked prawns, peeled
50 g (2 oz) frozen peas
1 egg, lightly beaten
50 g (2 oz) lettuce, shredded
30 ml (2 tbsp) light soy sauce
pinch of caster sugar
salt and ground black pepper
15 ml (1 tbsp) chopped roasted cashew nuts, to garnish


1. Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.

2. Put the rice in a saucepan and add 15 ml (1 tbsp) of the oil and the water. Cover and bring to the boil, stir once, then cover and simrner for 12 - 15 minutes, until nearly all the vater has been absorbed. Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.

3. Heat the remaining oil in a preheated wok or frying pan, add the garlic and spring onions and stir-fry for 30 seconds.

4. Add the chicken, prawns and peas and stir-fry for 1 - 2 minutes, then add the cooked rice and stir-fry for a further 2 minutes. Pour in the egg and stir-fry until just set. Stir in the lettuce, soy sauce, sugar and seasoning.

5. Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.

What did you think?

45 people have helped to review this recipe. Thankyou!

Throw your measurement cup away.
posted by Chin @ 02:44AM, 2/10/08
How to cook rice without measuring how much water or how many cup of rice in the measuring cup. This is too sciencetific.

There is a simple way.
Now you can cast your measurement cup away. Professional cook do not use measurement. It's a waste of time and safe you from washing your dishes.

1) put rice inside your cooking pot
2) pull lots of cold water into the pot with rice and start to squeez the starch out of the rice in the pot. Then drain it. Repeat over again about 2 or 3 times until you hardly see any milky liquid in the rice. You know it's ready.

3) pull cold water over the rice about an inch(just picture water cover your finger nail) Remember do not over drown your rice otherwise you get gluey and sticky rice.

4) put your rice pot on the stove with lid on and turn on high heat. keep an eye on the pot, as soon as the water in to pot start boiling, sim it right away, as low heat as possible. 15-20 minutes later you get perfect non stick rice.

Remember the more water you put in the pot the rice become sticky. Make sure you rinse the rice in cold water several times. It's the starch and the more water put, the rice become gluey or sticky.

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