Fried Rice

Ingredients

• 420 g (2.25 cups)long-grain white rice
• as neededspray oil for cooking
• 2eggs, lightly beaten
• 1 mediumcarrot, thinly sliced
• 1 mediumred pepper, sliced
• 150 gbaby corn
• 75 g (1 cup)button mushrooms, sliced
• 3spring onions, sliced
• 150 greduced-fat ham, chopped
• 150 g (1 cup)frozen peas
• 60 ml (0.25 cup)soy sauce
• 30 ml (2 tbsp)MAGGI Sweet Chilli Sauce

Instructions

1. 1

   Cook and chill rice

   Cook the rice according to the packet directions, then drain it and rinse under cold water until cool. Spread it on a baking tray and place it in the freezer while you prepare the remaining ingredients.

2. 2

   Cook the eggs

   Heat a non-stick frying pan or wok over medium heat and spray with oil. Pour in the beaten eggs, swirling the pan so they cover the base. Cook until just set, roll the egg up, slice it thinly and set aside.

3. 3

   Stir-fry the ingredients

   Reheat the pan or wok over high heat and spray with oil. Cook the carrot, red pepper, baby corn and mushrooms for 3 minutes. Add the spring onions, ham, rice and peas, then cook for 4 minutes or until the rice is heated through.

What is fried rice?

Fried rice is a dish made by stir-frying cooked rice with other ingredients. It is associated with Chinese cooking and has many versions, depending on the ingredients at hand.

This version pairs rice with ham, egg and a mix of vegetables. Chilling the cooked rice before frying helps it stay separate as it heats in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 15g protein, 70g carbs, 4g fat.

The rice provides most of the carbohydrates, while the egg and ham contribute protein. The cooking oil, egg and ham contribute fat, and the soy sauce and ham are likely to provide much of the salt. Serve with extra vegetables or salad to add more variety to the plate.

Why chill the rice?

Cooked rice: rinsing it under cold water stops it cooking further and cools it quickly. Spreading it on a tray gives the rice room to cool before it goes into the freezer.

Prepare the ingredients first

Vegetables: slice the carrot, pepper, mushrooms and spring onions before heating the pan, and keep the baby corn close by. The final stir-fry moves quickly, so having everything ready makes it easier to follow the timings.

Cook the egg gently

Egg layer: swirl the beaten egg over the base of the pan so it cooks in a thin sheet. Take it off the heat as soon as it is just set, then roll and slice it as directed.

Use high heat for the stir-fry

Vegetables first: cook the carrot, pepper, baby corn and mushrooms for 3 minutes before adding the remaining ingredients. This gives the vegetables their own cooking time before the pan fills with rice and ham.

Rice and peas: stir-fry these with the spring onions and ham for 4 minutes, checking that the rice is heated through before serving.

Keep the ingredients moving

A wide frying pan or wok gives the rice and vegetables room to heat evenly. Stir and turn the ingredients as they cook, especially once the rice goes in, so it warms through without sitting in one spot.

What to serve with it

This rice can be served on its own as a complete meal. For a simple side, add extra sliced vegetables or a crisp salad; keep sauces on the table so diners can adjust the seasoning to taste.

Recipe notes & tips

• Spread the rice out on the tray so it cools quickly and evenly.
• Slice the vegetables before heating the pan to keep the stir-fry moving.
• Use a non-stick pan or wok to limit how much spray oil is needed.
• Keep the egg just set so it remains tender when sliced.
• Check that the rice is hot throughout before serving.

Variations

• More vegetables: Add extra sliced vegetables alongside the listed mix.
• Different mushrooms: Use another sliced mushroom variety in place of the button mushrooms.
• No ham: Leave out the ham for a meat-free version, noting that this changes the recipe's protein content.
• Extra heat: Serve with chilli sauce at the table for a spicier finish.
• Fresh finish: Scatter additional sliced spring onions over the rice just before serving.

Common mistakes to avoid

• Warm, wet rice: It can clump in the pan; rinse, drain, spread on a tray and chill as directed.
• Crowded pan: The ingredients may heat unevenly; use a roomy wok or frying pan.
• Overcooked egg: It can turn firm and dry; remove it as soon as it is just set.
• Vegetables cooked too long: They may lose their bite; follow the 3-minute cooking time before adding the other ingredients.
• Rice not heated through: Continue stir-frying until it is hot throughout, rather than serving it as soon as it reaches the pan.

How to store

Cool leftovers promptly and refrigerate them in a covered container, using within 1 day. Reheat until piping hot throughout, and only reheat once.

Frequently asked questions