Mixed Fried Rice

Ingredients

• 370 g (2 cups)rice
• 830 ml (3.5 cups)water
• 80 g (1/2 cup)cooked carrot and peas
• 70 g (1/2 cup)cooked chicken
• 70 g (1/2 cup)cooked prawns
• 120 g (1/2 cup)cooked egg
• 15 ml (1 tbsp)soya sauce
• 42 g (3 tbsp)butter
• 10 ml (2 tsp)lemon juice
• to tastesalt
• to tasteoil

Instructions

1. 1

   Soak the rice

   Bring the water to the boil and set it aside. Soak the rice in water for 25 minutes, then drain it thoroughly.

2. 2

   Cook the rice

   Melt the butter in a pan and add the rice. Fry it until the grains begin to crack, then add the boiled water, lemon juice and salt. Cook until the water has dried up and the rice is cooked through, then take the pan off the heat.

3. 3

   Mix and serve

   Heat oil in another pan and add the cooked vegetables, chicken, prawns and egg. Stir in the soya sauce and cook for 5 minutes. Add the rice, mix well and serve hot.

What is mixed fried rice?

Mixed fried rice is a rice dish in the Indo-Chinese tradition, combining Chinese-style stir-frying with ingredients and flavours popular in Indian Chinese cooking. This version brings together vegetables, chicken, prawns and egg, with soya sauce and a little lemon juice.

Cooking the rice separately before combining it with the other ingredients gives you control over its doneness. Butter adds richness, while the final stir-fry brings the components together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 30g protein, 100g carbs, 22g fat.

Most of the carbohydrates come from the rice, while butter and cooking oil supply much of the fat. Chicken, prawns and egg contribute the protein, with smaller amounts also coming from the rice and peas. For a more balanced plate, serve a portion with extra vegetables or salad.

Choose the rice and mix-ins

Rice: Soaking the grains for 25 minutes and draining them well prepares them for the butter-frying step. Keep the cooked grains as separate as you can when mixing them into the other ingredients.

Mix-ins: The recipe uses cooked carrot and peas, chicken, prawns and egg. Since these are already cooked, the five-minute stir is for heating them through and coating them with soya sauce.

Get the rice texture right

Drain well: Remove as much soaking water as possible before adding the rice to the butter. Excess water at this stage can make it harder to fry the grains.

Watch closely: The method calls for frying until the rice begins to crack, then cooking it in the boiled water until the water has dried up. Check that the grains are tender before taking the pan off the heat.

Keep the two pans in sequence

Rice first: Cook the rice in the butter with the boiled water, lemon juice and salt, and remove it from the heat once cooked. This gives it time to finish before the mix-ins are stirred together.

Mix-ins second: Heat the cooked vegetables, chicken, prawns and egg with oil and soya sauce in a separate pan for 5 minutes. Add the rice and mix just until combined.

Season to balance

Soya sauce: It brings a savoury, salty flavour, so taste before adding extra salt. The exact amount of salt needed depends on the soya sauce and the cooked ingredients.

Lemon: The recipe adds lemon juice during the rice-cooking stage. It gives the rich butter and savoury soya sauce a fresh counterpoint.

Serve it as a meal

This rice already includes vegetables, chicken, prawns and egg, so it can be served as a complete main. A crisp salad or extra lightly cooked vegetables make a fresh side without adding another heavy element.

Serve it hot, straight after mixing, while the rice is steaming and the mix-ins are warmed through.

Recipe notes & tips

• Measure the soaking time as 25 minutes, then drain the rice thoroughly.
• Use boiled water for the rice as directed, rather than adding it cold.
• Check the rice for tenderness once the water has dried up.
• Taste before adding extra salt because soya sauce is already salty.
• Stir the cooked mix-ins for the stated 5 minutes, then add the rice.
• Mix gently so the rice grains stay as separate as possible.

Variations

• Extra vegetables: Add more cooked carrot and peas for a veg-heavier mix.
• More heat: Stir in chilli to taste with the soya sauce.
• Fresh finish: Add a little extra lemon juice just before serving.
• Vegetarian version: Leave out the chicken and prawns and increase the vegetables.
• Different vegetables: Swap the carrot and peas for another cooked vegetable mix.

Common mistakes to avoid

• Wet rice: Drain it completely after soaking so excess water does not interfere with frying.
• Rice still firm: Check the grains before removing the pan from the heat and continue cooking if needed.
• Too much salt: Taste after adding soya sauce before seasoning further.
• Overcooking the mix-ins: They are already cooked, so use the five-minute stir to heat them through rather than cooking them for much longer.
• Rough mixing: Fold the rice into the mix-ins gently to avoid breaking up the grains.

How to store

Cool leftovers promptly, refrigerate in a sealed container and use within 1 day. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry; only reheat once.

Frequently asked questions