Name: Rachie's Fried Rice recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: asian
Ingredients: 3 cup leftover fried rice; 2 cloves garlic finely chopped; 2 bird's eye chilli optional; 1 tbs light soy sauce; 1 tbs dark soy sauce; 1 tsp Chinese five-spice powder; 3 spring onion sliced; 1/2 cup green capsicum diced; 1/2 cup red capsicum diced; 1/2 cup carrot diced; 2 mushrooms halved sliced; 1/2 cup frozen peas; 1/2 cup corn cob kernels frozen; 1/2 cup green beans frozen sliced; 1 tsp sesame oil optional

by RachieK Last updated on 07/09/2019

Simple, delicious and won't last long! - RachieK

Ingredients

3 cup leftover fried rice
2 cloves garlic finely chopped
2 bird's eye chilli optional
1 tbs light soy sauce
1 tbs dark soy sauce
1 tsp Chinese five-spice powder
3 spring onion sliced
1/2 cup green capsicum diced
1/2 cup red capsicum diced
1/2 cup carrot diced
2 mushrooms halved sliced
1/2 cup frozen peas
1/2 cup corn cob kernels frozen
1/2 cup green beans frozen sliced
1 tsp sesame oil optional

Method

Step 1

Using a wok, heat oil and fry half the garlic for less than a minute.
Step 2

Add capsicum and carrot, cook for a minute.
Step 3

Add rice and spring onions in together, fry for approximately a minute.
Step 4

Add Chinese five spice, light soy sauce, chilli and remaining garlic. Stir for a further minute.
Step 5

Combine frozen vegetables and mushrooms and stir through dark soy sauce.
Step 6

Cook for a further 1-2 minutes.
Step 7

Before serving add a couple of drops of sesame oil.

Equipment

1 wok

Recipe Notes

from Australia’s Best Recipes team

I have also added finely sliced chicken to this dish. I used 1 chicken breast for 2 people. If you want to add chicken to this then cook the chicken first with the oil, garlic and Chinese five spice. Use Bird's Eye chillies or chilli flakes. Finely diced green capsicum, red capsicum and carrots. Sliced then halved mushrooms.