SunRice
Poh's rice kitchen

Poh's Easy Fried Rice

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Prep time

10min

Cook time

30min

This easy fried rice recipe is a perfect dinner idea that only takes 30 minutes to prepare and cook. This tasty combination of fried rice ingredients tastes too good to be this easy!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice White Medium Grain Rice

  • 3 tbsp Olive Oil

  • 2 Medium Brown Onions (peeled, chopped finely)

  • 1 Chicken Breast or Thigh Fillets (diced into 1cm cubes)

  • 200 g Prawn Flesh (diced 1cm (optional), no shells)

  • ½ cup Frozen Peas

  • 1 Medium Carrot (peeled, diced 5mm)

  • 2 tbsp Light Soy

  • tsp White Pepper

  • 3 Eggs (lightly beaten)

  • 1 pinch Sugar

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Poh's Easy Fried Rice

Method

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • In a wok or large non-stick frypan, heat the olive oil with the lap cheong over a medium heat until the lap cheong is translucent and pale golden. Add the onion and stir fry until soft and beginning to brown. Add the chicken and stir fry until a cooked through. Add the prawns, carrots and peas and stir fry for about 1 minute or until prawns are just cooked. Add the soy and white pepper and stir fry until rice grains are separated and tender.

  • Make a well in the middle of the rice by pushing the rice to the edges of the wok. Pour eggs into the well and leave it to cook for 30 seconds. With an egg-flip, flip the egg over. It should be nice and brown. Repeat process until all the egg looks cooked through.

  • Chop with the egg-flip so the egg is in small pieces. Stir the egg all through the rice, add the sugar and cook for another 30 secs. Serve immediately.

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