Make your own fried rice! My version of this takeaway favourite is crammed full of fried spring onions, peas, peppers and easy egg omelette and it’s an amazingly satisfying dish for a family meal.
2 tbsps + extra cooking oil
3 spring onions, sliced
1 small red capsicum, sliced
2 cups frozen peas
1 cup podded edamame beans (see Nici’s notes)
4 cups cooked rice, I use plain long grain
1/4 tsp sea salt
1/4 tsp white pepper
2 – 3 tbsps dark soy sauce + extra to serve
3 eggs, lightly beaten 1 chilli, sliced to serve
- Heat oil in large pan or wok to medium hot. Fry spring onions (reserve some for garnish) until crisped and golden in places. Add capsicum and frozen peas and edamame beans and sauté until cooked. Add another splash of oil to the pan/wok and add the rice – keep it moving as it heats through to piping hot. Season well with salt and pepper and soy sauce. Divide onto serving plates or bowls.
- Wipe pan/wok clean, lower temperature and pour in beaten eggs. Cook until set and flip. When cooked, remove from pan and roll then slice. Place on top of rice.
- Serve rice with more soy sauce, spring onions and sliced chilli on the side.
Edamame are easy to find in frozen vege section of most supermarkets but feel free to use corn kernels instead if you want
Recipe and Food Stylist: Nici Wickes
Image: Todd Eyre Photography
- Serving Size: Serves 4