Dina Strangaric |

Fried Rice

Fried rice is a must-have: it’s a quick way to guarantee no leftovers at the table! You can also switch out any of the veggies for alternatives, meaning this fried rice can be made over and over again.


  • 2 TBSP Peanut Oil
  • 2 Large Eggs, beaten
  • 2 1/2 TBSP Ginger, minced
  • 1 bunch Chives, finely chopped
  • 1 TBSP Sesame Seeds, toasted
  • 1 cup Corn Kernels, canned
  • 1 bunch Bok Choy, roughly chopped
  • 1/2 medium Red Capsicum (Bell Pepper), seeded & diced
  • 1/2 medium Green Capsicum (Bell Pepper), seeded & diced
  • 1 bunch Spring Onion tips (green parts), chopped
  • 1/4 cup Soy Sauce
  • 2 TBSP Oyster Sauce (or Hoisin for a vegetarian substitute)
  • 4 cups Basmati Rice, cooked


  1. Add half of the oil to a large frying pan or wok. Pour in beaten egg and cook for 1 minute to form an omelette. Cut roughly & set aside
  2. Add remaining oil to pan. Fry ginger, chives & sesame seeds for 1 minute or until sesame seeds are lightly toasted. Add corn, bok choy and capsicum & cook until bok choy begins to wilt
  3. Stir in spring onion, soy sauce, oyster sauce (or hoisin sauce) and stir fry for 1 minute
  4. Finally, add in the cooked rice and stir to heat through. Stir through the omelette just before serving.
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