Special Fried Rice

Yummy rice with an extra crunch.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  cup long grain white rice
• 3  tablespoons  peanut oil
• 1  garlic clove, crushed
• 4  spring onions, finely chopped
• 1  cup  diced  cooked chicken
• 1  cup  peeled  cooked shrimp
• 1⁄2 cup  frozen peas, thawed
• 1  egg, beaten with
• 1  pinch salt
• 1  cup  shredded lettuce
• 2  tablespoons light soy sauce
• 1  pinch caster sugar
•  salt & freshly ground black pepper
• 1  tablespoon  chopped roasted cashew nuts (to garnish)

Directions

1. Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.
2. Put the rice in a saucepan and add 1 tbsp of the oil and 350 ml water. Cover and bring to a boil, stir once, then cover and simmer for 12-15 minutes, until nearly all the water has been absorbed. Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.
3. Heat the remaining oil in a wok, add the garlic and spring onions and stir-fry for 30 seconds.
4. Add the chicken, shrimps and peas and stir-fry for 1-2 minutes, then add the cooked rice and stir-fry for further 2 minutes. Pour in the egg and stir-fry until just set. Stir in the lettuce, soy sauce, sugar and seasoning. Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.