“Rice is great if you’re really hungry and want to eat two thousand of something.” – Mitch Hedberg
Fried rice is a great staple dish to know how to make. We use leftover brown rice to beef up the nutrition in this recipe – we find it gives a nice nutty flavour and holds its texture well. If you don’t have leftover rice, make a fresh batch and spread it in a single layer on a tray and pop it in the fridge for about 30 minutes. Cold rice and a hot buttery pan are the key to making the perfect crispy bite.
2 cups brown rice, cooked and cold
one medium onion diced
2 carrots, peeled diced and par boiled
1 cup green peas
6 green onions, sliced thinly
¼ cup low-sodium soy sauce
2 tsp butter
1 tsp oyster sauce
salt and pepper
Heat 1 tsp butter in a hot wok. Add the eggs and quickly scramble, breaking it up into little bits. Once it is cooked remove it from the wok. Add the remaining butter and stir in the onions, carrots, peas and sauté for 2-3 minutes. Add the rice and let it get crispy. You will hear it sear. Let it cook for 1 minute. Add the cooked egg back into the wok, along with the green onions and soya sauce. Add the oyster sauce. Season to taste with salt and pepper, and additional soya sauce if you like.