Ching choong chow fan

Ching choong chow fan

Spring onion and soy fried rice

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
3-4 cups white rice, cooked and cold
1 tablespoon light soy sauce
1 tablespoon mushroom soy sauce
6 spring onions, thinly sliced

Method

  1. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the rice and stir-fry until all of the grains are separate and lightly coloured. Add the sauces and toss to evenly combine, then add the spring onion and continue to toss for a further 1 minute to combine and heat through. Serve hot.

Note

  • You can vary this recipe to make a more elaborate fried rice so it can be a meal in its own right. Add one or more of the following ingredients, which should be stir-fried separately before combining with the rice: diced ham or bacon; diced pork; sliced Chinese sausage (lap cheong); small prawns; beaten eggs; green peas.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again