Fried rice
|
Ingredients |
10 regular serves |
15 regular serves |
25 regular serves |
|---|---|---|---|
|
Rice, long grain (uncooked) |
5 cups (1kg) |
7 cups (1.4kg) |
12 cups (2.4kg) |
|
Sesame oil |
1 tablespoon |
1 ½ tablespoons |
2 tablespoons |
|
Eggs, beaten |
6 medium |
10 medium |
16 medium |
|
Carrots, finely diced |
3 medium |
5 medium |
8 medium (approx 500g) |
|
Peas, frozen |
1 ½ cups |
2 ½ cups |
4 cups |
|
Red capsicum, finely diced |
1 ½ |
2 ½ |
4 |
|
Soy sauce (salt reduced) |
5 tablespoons (100mL) |
7 tablespoons (140mL) |
12 tablespoons (240mL) |
|
Spring onions, chopped |
5 |
7 |
12 |
Method
- Cook rice according to packet instructions.
- Heat half the oil in a large wok over high heat. Add the eggs and swirl to make an omelette. Cook for 1 to 2 minutes or until cooked through, then slide onto a chopping board to cool.
- Heat the remaining oil. Add the vegetables and stir fry for 2 to 3 minutes.
- Slice the omelette into thin strips and return to the wok.
- Add the rice and cook for a further 2 minutes.
- Add the soy sauce and half the spring onions. Stir to combine. Remove from heat.
- Serve the fried rice garnished with the remaining spring onions.
Tip
- The smaller sized serve is ideal for primary schools.
- For a non-vegetarian version, add some lean ham, cooked skinless chicken breast or tuna canned in spring water at Step 3.
- Any frozen or seasonal vegetables can be used for this recipe. Zucchini and corn kernels are a good combination.
Category: Everyday (green)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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