Chinese fried rice

Makes 4 portions



2tbsp vegetable oil

2 eggs, beaten

1 carrot, finely diced

75g (3oz) frozen peas

200g (7oz) cooked peeled prawns, defrosted if frozen

400g (13oz) cooked basmati rice

2tbsp light soy sauce

6 spring onions, trimmed and sliced

2tsp sesame oil

2 spring onions, for garnish

Recipe courtesy of Hamlyn 200 fast family favourites, by Emma Jane Frost, Hamlyn, £3.49


  • Step 1

    1 Heat a wok over a high heat until smoking. Add half the oil, heat again, then add the eggs and cook until a thin omelette forms. Loosen and slide out of the pan, roll up and leave to cool.

  • Step 2

    Heat the remaining oil, add the carrot and stir-fry for 2 minutes, then add the peas, prawns and rice and stir-fry for a further 2 minutes.

  • Step 3

    Add the soy sauce, spring onions and sesame oil and take off the heat. Mix all together thoroughly and top with the egg rolls.

  • Step 4

    Make the spring onion curls for garnishing. Cut 2 onions into 4cm (11⁄2 inch) lengths, then cut each piece into very thin strips, add to a bowl of cold water with two or three ice cubes and leave for 15 minutes until curled. Drain and serve on top of the fried rice.