Fried Rice


About two handfuls each of zucchini, spring beans, carrots, red and green caps, peas, celery – let your imagination run wild. I sometimes use baby spinach and cherry tomatos for some delicious variations.

Boil 1 cup brown rice in 3.5 cups of water until cooked (Watch that it doesn’t boil dry.) Rinse well and place in fridge for 24 hours. (I am not sure why the rice is best made before hand, but the purists insist on it.)

In a hot wok, add some oil and make an omelette with two beaten eggs. Shred the omlette and set aside til needed.

Add a little more oil and add the vegetables in stages – the hardest vegetables (carrots, beans) first and allow to cook for two minutes before adding the next hardest vegetables. Add the rice and warm through, mixing well.

I discovered the Nasi Goreng Fried Rice flavouring a while back, and swear by it. Makes the best tasting fried rice. (I use to do a juggling act to make it taste nice, but could never get that “authentic” flavour just right. This is just fast and easy.) (IF you wanna try to make the sauce yourself, try combinations of fish sauce, ginger, garlic, palm sugar and some hoi sin.)


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