Fried Rice (Chao Fan)

3-4 eggs, lightly beaten

salt, to taste

4 spring onions (scallions), sliced

1 tbsp chopped ginger

3 tbsp vegetable oil

125g cooked lamb, chicken, pork or ham, cut into 1/2 cm cubes

50g green peas, blanched

125g cooked prawns (shrimp), peeled

50g carrot, julienned

1-2 tbsp soy sauce

3 cups cold cooked rice

Method :

Beat the eggs with a pinch of salt, half the spring onions and 1/2 tbsp of the ginger. Heat 1 tablespoon of the oil in a hot wok. Add the eggs and stir fry to a scramble. Remove the eggs from the wok and set aside. Heat the rest of the oil and add the diced cooked meats, peas, prawns and carrot. Stir fry for 1 minute. Stir in the soy sauce and remaining ginger. Add the rice. Stir fry for 2-3 minutes while adding the remaining spring onions and eggs. Heat through and serve hot.

Probably the most famous and popular of rice dishes from Southeast Asia. Though Chinese in origin, it is cooked all over the East in some form or other. The ingredients change, but not the method. Here is a simple and fast version.

Serves 4 - 6

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