Total Time
25mins
Prep 10 mins
Cook 15 mins

Not a fully authentic version but quick and ideal for using up leftover rice. For a more filling dish add some cubes of tofu and stir fry in the onion paste.

Ingredients Nutrition

Directions

  1. Rinse the rice until the water runs clear. Place in a pan with 600ml water and bring to the boil. Cover and cook on a very low heat for 15 mins, all the water should have been absorbed. Spread out the rice in a shallow dish and allow to cool.
  2. Heat a wok and beat the eggs. Scramble the eggs, remove and set aside.
  3. Place the garlic, half the chilli and half the onion in a blender and process to a coarse paste. Heat the ground nut oil and fry the paste for 1 minute.
  4. Add the remaining onion and chilli, pepper and carrots. Stir fry for 2 minutes Add the cold rice and fry for a further 3 mins until the grains are separated and all the ingredients mixed well.
  5. Add soy, spring onions and egg and fry for a further 3 mins so all is combined and the rice is hot.
  6. Serve as is or garnished with coriander.
Most Helpful

2 5

Too many onions for me...