For our wedding anniversary recently, we went out for some lovely Asian food in Belfast. The fried rice we had that night made me crave it so badly afterwards that I decided to give it a go myself. It turned out really good, and I’m so pleased I can now make this at home!
Ingredients (serves 4)
- 250g basmati rice, cooked
- Whole bunch of spring onions, chopped finely
- Stick of celery, diced
- Red pepper, diced
- Handful of Frozen peas
- 1 large egg, beaten
- 3 chicken breasts, diced
- Chopped chunks of ham (optional)
- Sesame oil – approx 3 tbsp
- Soy Sauce – approx 50ml
- Clove of garlic
- Pinch of chili flakes
- Tsp Ginger
- 2 Sundried tomatoes, finely chopped
- Heat some sesame oil in a wok. Add your chicken, garlic, chili and ginger. Stir fry until cooked through and transfer to a bowl.
- Add more oil, the red pepper, celery, peas, ham and most of the chopped spring onions and stir fry for a few minutes. Transfer to a bowl.
- In your wok, add your egg and let it cook like an omelette briefly. Then use your spatula to chop it up into small pieces.
- Add more oil, and the cooked rice, and stir fry for a few minutes.
- Add all of your other ingredients, some soy sauce and keep stirring until the rice has been coated well and is slightly golden.
- Serve immediately topped with some chill flakes, finely chopped sun dried tomatoes and spring onions.
When I was making this, I went through a stage where I thought it had gone wrong, and the rice was too sticky. But once it started to come together and all the other ingredients were added back to the wok, it turned out great and tasted so good. The sun dried tomatoes sound a bit odd, and the idea is stolen from the Belfast restaurant we went to, but they add something really nice to this version. I would highly recommend you give it a try!