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Fried rice is a great dish to have in your repertoire. You can easily turn all sorts of left overs into another meal. Once you've mastered the basic principles you can vary the vegetables, seasoning and chosen protein with ease. Following this method the key to success is cutting your veg up to a suitably small size so that it cooks quickly, preparing everything before you get started and keeping your wok on full heat while you're cooking.


  • 200g (uncooked) long grain rice
  • 3 eggs, beaten
  • 1 1/2 cups of cooked meat - I used the left overs from my slow-cooked crispy chinese pork belly
  • 1 stick of celery, finely sliced
  • 3 small carrots, halved lengthways then finely sliced
  • 1 red pepper, finely sliced
  • 1 cup of frozen peas
  • 3 cloves of garlic, sliced
  • small piece of ginger, finely sliced
  • 2 green chillies, chopped (optional)
  • 2 spring onions, sliced
  • 1 tbsp vegetable oil
  • Soy sauce/fish sauce/chilli oil or whatever you fancy to serve

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