Fried rice

Ingredients

• 600 gcooked jasmine rice
• 45 ml (3 tablespoons)oil
• 100 graw prawns
• 2eggs
• 100 groast pork, or chicken as a substitute
• 50 gcooked peas
• 2spring onions, sliced
• 5 ml (1 teaspoon)sesame oil
• 15 ml (1 tablespoon)soy sauce
• to tastesalt and black pepper

Instructions

1. 1

   Separate the rice

   Use a fork to loosen the cooked rice, then set it aside.

2. 2

   Heat the pan

   Warm a frying pan and add 1 tablespoon of the oil.

3. 3

   Cook the prawns

   Cut the prawns into at least two pieces each. Cook them for 1 minute, then transfer them to a plate.

4. 4

   Fry the eggs

   Add another tablespoon of oil to the same pan. Beat the eggs in a separate bowl, pour them into the pan and fry; transfer to another plate.

5. 5

   Cook the meat

   With the pan still hot, add the pork or chicken, cut into small pieces.

6. 6

   Fry the rice

   Once the meat is ready, add the rice and cook for about 2 minutes, moving it around constantly with the pan, a spatula or a spoon.

7. 7

   Add peas and eggs

   Stir in the peas and cooked eggs, then fry for 1 minute to combine.

8. 8

   Season and finish

   Add the chopped spring onion, sesame oil and soy sauce. Cook for a further 30 seconds so the flavours coat the rice.

9. 9

   Adjust the seasoning

   Season with salt and pepper to taste.

10. 10

    Serve hot

    Serve in a deep plate if possible to help keep the rice warm.

What is fried rice?

Fried rice is a broad family of Asian dishes made by stir-frying cooked rice with other ingredients and seasonings. This version brings together prawns, roast pork, egg and peas, with soy sauce and sesame oil for savoury depth.

Cooked rice is the foundation: it fries quickly while the other ingredients add varied texture and flavour. Spring onion gives the finished dish a fresh note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 835 calories, 38g protein, 86g carbs, 36g fat.

The rice supplies most of the carbohydrates, while the cooking oil and sesame oil contribute much of the fat. Prawns, eggs and pork provide protein, with peas adding a little more. For a more balanced plate, pair the rice with an extra serving of vegetables.

The rice and the pan

Cooked rice: loosen it with a fork before it goes into the pan so it can mix more evenly with the other ingredients.

Hot pan: the method adds ingredients in stages, making room to cook the prawns and eggs before bringing everything together. Keep the rice moving during its brief frying time.

Cooking the prawns and eggs

Prawns: cut each one into at least two pieces, as directed, and set them aside after their 1-minute cook. Return them to the pan with the other ingredients if you want them incorporated before serving.

Eggs: beat them in a separate bowl, fry them in the pan and transfer them to a plate. Adding them back with the peas gives them a chance to mix through the rice.

Choosing the meat

Roast pork: cut it into small pieces so it can be mixed through the rice. Because it is already roasted, the method calls for it to be heated in the pan before the rice is added.

Chicken: the recipe offers chicken as an alternative to pork. Cut it into small pieces and cook it in the pan until ready before adding the rice.

Timing and texture

Rice: fry it for about 2 minutes, stirring or tossing continuously. This keeps the grains moving as they take on the flavours in the pan.

Finishing: give the peas and eggs 1 minute with the rice, then add the spring onion, sesame oil and soy sauce for the final 30 seconds.

Seasoning and serving

Soy sauce: it brings savouriness to the rice, so taste before adding salt. Finish with salt and pepper only as needed.

Serving: a deep plate helps keep the rice warm, as the recipe suggests. Serve it on its own or alongside a simple vegetable dish.

Recipe notes & tips

• Loosen the rice with a fork before frying to help separate the grains.
• Prepare the prawns, meat and spring onion before heating the pan so the short cooking stages are easier to manage.
• Keep the rice moving during its 2-minute fry.
• Add salt only after the soy sauce, then taste and adjust.
• Use a deep plate to help keep the rice warm while serving.

Variations

• Swap the meat: use small pieces of chicken instead of roast pork, as suggested in the ingredient list.
• Add vegetables: include extra cooked peas or another cooked vegetable alongside them.
• Change the protein: replace the prawns with extra chicken or pork, adjusting the amount to suit.
• Make it egg-free: leave out the eggs and proceed with the remaining ingredients.
• Boost the spring onion: add more sliced spring onion at the end for a fresher finish.

Common mistakes to avoid

• Clumped rice: loosen it with a fork before adding it to the pan.
• Overcooking the prawns: follow the stated 1-minute cook and remove them from the pan afterwards.
• Crowding the stages: transfer the prawns and eggs to separate plates as directed before continuing.
• Leaving the rice still: keep stirring or moving the pan as the rice fries.
• Over-salting: taste after adding soy sauce before seasoning with salt.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 1 day. Reheat until steaming hot throughout, stirring so the rice heats evenly; avoid reheating more than once.

Frequently asked questions