Author: nicola.andrews

Fried Rice

Serves 4
2 tablespoons sunflower oil
500g cooked long-grain rice, brown if possible
125g frozen peas
1/2 red pepper, finely chopped
2 eggs, beaten
125g sweetcorn
4 spring onions, chopped
125g beansprouts
2 tablespoons light soy sauce

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Nicola Andrews
21/05/20

Fried Rice

Method
Heat a large wok or frying pan on a high heat
Carefully add the oil, cooked rice, peas and pepper, cook for 3-4 minutes stirring all the time
Now push all the ingredients to one side of the pan, add the beaten egg to the other side of the pan and leave for 10 seconds, then break up the egg and stir into the rice mixture
Add the corn, onions, beansprouts and soy sauce, cook for a further 2-3 minutes stirring all the time, you may need to turn the heat down
Now it is ready to serve hot if there are any leftovers you could serve cold, but remember if serving cold it needs to be refrigerated within 90 minutes and never reheat.