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Special Fried Rice



Rinse the rice in two to three changes of warm water to wash away some of the starch.
Drain well.
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.
Heat the remaining oil in a wok, add the garlic and spring onions and stir-fry for 30 seconds.
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.