Fried Rice with Chilli Oil
What You Will Need
Ingredients
- 2 cups white Rice
- 3 eggs
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 250g prawns cutlets
- 200g sliced ham, roughly chopped
- 1 ½ cups mixed frozen vegetables
- 2 tbsp Lee Kum Kee Chiu Chow Chilli Oil (more or less according to taste)
- 3 spring onion, sliced
- ½ cup roasted cashew nuts
Made with
Lee Kum Kee products
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How to make it
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Rinse the rice and cook according to packet instructions. Tip the cooked rice into a shallow container and chill until fridge cold and the grains have dried out. Ideally overnight but a 2-3 hours at the least.
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Whisk the eggs with the soy sauce.
Heat the sesame oil in a wok or large frying pan over a medium heat. Cook the onion and garlic for a few minutes before adding the prawns. Cook until just pink
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Add the rice, ham and vegetables to the pan and toss to combine. Evenly pour over the eggs and continue to cook, tossing over a medium-high heat until the egg is cooked and has coated the rice grains.
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Add the chilli oil to the pan and toss again.
Serve in shallow bowls topped with spring onion and cashew nuts. -
Tip: Fridge cold rice is the best rice to use for fried rice. Ideally cook the rice the day before and refrigerate until needed.