Oriental Fried Rice

This is a great way to use leftover cooked rice. Make sure the rice is very cold before attempting to fry it, as warm rice will become soggy. Some supermarkets sell frozen cooked rice.


serves 4 - 6
75 ml (5 tbsp) oil
115 g (4 oz) shallots, halved and thinly sliced
3 garlic cloves, crushed
1 red chilli, seeded and finely chopped
6 spring onions, finely chopped
1 red pepper, seeded and finely chopped
225 g (8 oz) white cabbage, finely shredded
175 g (6 oz) cucumber, finely chopped
50 g (2 oz) frozen peas, thawed
3 eggs, beaten
5 ml (1 tsp) tomato puree
30 ml (2 tbsp) lime juice
1.5 ml (1/4 tsp) Tabasco sauce
675 g (1 l/2 lb) cooked white rice, cooled
115 g (4 oz) 1 cup cashew nuts, roughly chopped
30 ml (2 tbsp) chopped fresh coriander, plus extra to garnish
salt and ground black pepper


1. Heat the oil in a large preheated wok or non-stick frying pan and cook the shallots until very crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

2. Add the garlic and chilli and cook for 1 minute. Add the spring onions and red pepper and cook for 3 - 4 minutes, or until the onions are beginning to soften.

3. Add the cabbage, cucumber and peas and cook for a further 2 minutes.

4. Make a gap in the ingredients in I the wok or frying pan and add the beaten eggs. Scramble the eggs, stirring occasionally, and then stir them into the vegetables.

5. Add the tomato puree, lime juice and Tabasco sauce and stir well to combine.

6. Increase the heat and add the cooked rice, cashew nuts, coriander and plenty of seasoning. Stir-fry for 3 - 4 minutes, until piping hot. Serve garnished with the crisp shallots and extra fresh coriander, if liked.

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