The basics of this dish (rice, egg, soy sauce, oyster sauce, onion, frozen peas) are things I always have in my cupboard or freezer, and you can add pretty much anything that you like to it. A great way to use up a little extra chicken or all those half-vegetables wrapped in cling film looking sad at the bottom of your fridge. My favourite way though is with prawns, the one extravagance I always have in stock.
This works best with cold rice, so next time you're cooking rice make a little extra and eat this the next day! I think brown rice works especially well, but if it's not your taste then plain white is fine.
More after the jump
Special fried rice
2 cups cold cooked rice
1.5 tablespoons oyster sauce
1 tablespoon soy sauce
half an onion or 4 spring onions
1 clove garlic
this recipe is very flexible, this time I used:
8 cooked and peeled king prawns (frozen)
handful green beans (instead of the frozen peas)
1 red pepper
half a small courgette
Before you start, chop the onion and vegetables very finely. Combine the oyster and soy sauces in a little bowl and mix, crack the egg into a bowl and beat.
Heat 2 tablespoons of oil in a large frying pan on medium heat.
Pour in the beaten egg and cook until the top is set. Flip, cook for 30 seconds more. Remove to a plate and roughly chop into small pieces.
Turn the heat up and add the onion and garlic to the frying pan, stir-fry for a minute or so then turn down to medium heat and add the other vegetables. When they're almost done, throw in the frozen prawns and keep cooking until they're hot through, about 3 minutes.
Remove the vegetables and prawns to a plate, add a little more oil to the pan then tip in the rice. Stirring constantly, fry the rice for a minute or so, then turn off the heat, tip in the sauces and mix thoroughly. Add the vegetables and prawns and the cooked egg and stir to combine. Serve hot or cold (this makes an absolutely kick-ass packed lunch!)