Simple, yet full of flavour. This Chinese recipe will be a weekly favourite that you can continually reinvent – add prawns, chicken or pork and change up the spice level.
Recipe created by AYAM for its 125 year anniversary.
Chinese Fried Rice
Published on September 18, 2017
Ingredients
- 1½ cups white long-grain rice
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- 400g small cooked school prawns, peeled and deveined
- 150g cooked chicken, sliced
- ¼ cup AYAM Light Soya Sauce
- 2 teaspoons AYAM Chilli Sauce (Hot)
- 1 teaspoon AYAM Sesame Oil
- 1 clove garlic, crushed
- 2 teaspoons grated fresh ginger
- 2 green onions, chopped
- 1 tablespoon lemon juice
Method
- Cook the rice according to the instructions on the packet.
- Heat the vegtable oil in a wok or frying pan to medium, add the eggs and cook until just set, remove.
- Add the prawns and chicken and stir-fry until hot. Add the soy sauce, chilli sauce, sesame oil, garlic, ginger, green onion and lemon juice and stir to combine.
- Add the rice and stir-fry until hot. Slice the egg and serve with rice.
