Classic Cantonese Fried Rice
One of the best-travelled Chinese dishes of all, egg fried rice is a Cantonese invention, deriving from the pragmatic need to recycle leftovers! Simple to make and satifying to eat.
- Serves4
- Preparation Time5 mins
- Cooking Time10 mins
Nutrition per serving
- Energy455 Kcals
- Fat14g
- Saturated Fat3g
Ingredients
- 800g cold, cooked rice
- 2 tbsp oil
- 2 spring onions, sliced
- 3 eggs
- 150g roast pork or cooked ham, diced into ½ inch cubes
- 100g raw, peeled shrimps
- 2 tbsp frozen green peas
- 2 tbsp Kikkoman Soy Sauce
- 1 tsp black pepper
- 1 chicken stock cube
Method
Heat oil and fry spring onions for 1 minute. Push aside and crack eggs in to cook until set.
Cut up roughly and add rice, pork or ham and shrimps. Stir vigorously for 3 minutes and add peas, soy sauce, black pepper and crumble in the stock cube.
Stir for 3 minutes more and serve garnished with more chopped spring onions.
