March 02, 2016


Long grain white rice - 175 gms
Ground nut oil - 45 ml
Water - 350 ml
Garlic clove - 1 (crushed)
Spring onions - 4 (finely chopped)
Cooked chicken - 115 gms (diced)
Cooked prawns - 115 gms (peeled)
Frozen peas - 50 gms
Egg - 1 (lightly beaten)
Lettuce - 50 gms (shredded)
Light soy sauce - 30 ml
Pinch of caster sugar
Salt and ground black pepper
Roasted cashew nuts - 1 tbsp 


  • Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.
  • Put the rice in  a saucepan and add 1 tbsp of oil and the water. Cover and bring to the boil, stir once, the cover and simmer for 12-15 minutes, until nearly all the water has been absorbed.
  • Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.
  • Heat the remaining oil in a preheated wok or frying pan, add the garlic and spring onions and stir fry for 30 seconds.
  • Add the chicken, prawns and peas and stir fry for 1-2 minutes, then add the cooked rice and stir fry for a further 2 minutes.
  • Pour in the egg and stir fry until just set.
  • Stir in the lettuce, soy sauce, sugar and seasoning.
  • Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.

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