Fried-rice is not a very popular dish in France. I guess it’s because the influence from Asia is not as prevalent as it is in Australia. You can still find fried-rice in France, but be aware we refer to it as “Riz Cantonais” (Cantonese rice).
Since my last trip to Bali, I’ve starting experiencing more with fried-rice and also with ginger.
This recipe is a fast, simple and reasonably healthy. With this base fried rice recipe, you can whip up all kinds of fried rice variations by adding your own ingredients. But remember not to use too much oil nor soy-sauce.
Ingredients (serve 2)
- 1 cup brown rice
- 3 organic free range eggs
- 3 spring onion, finely sliced
- 1 medium red onion, thinly chopped
- 1/2 cup frozen green peas
- 1 teaspoon of Gourmet Garden garlic paste (or replace with a clove of garlic)
- 3 teaspoon of Gourmet Garden ginger paste (or 3/4 inch grated fresh ginger)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon soy sauce
Cook the brown rice, leave to cool and refrigerate for 3 to 4 hours
Heat a teaspoon of virgin olive oil in a non-stick wok and cook the eggs stirring at all time. Remove from heat just before the eggs reach the scrambled-egg state.Transfer to a bowl.
Heat another teaspoon of virgin olive oil and cook red onion until golden. Add brown rice and stir through. Add garlic paste and ginger. Cook on high heat for about 3 minutes.
Stir in chopped spring onions and peas and cook for a further 2 minutes.
Add soy sauce (for taste and colour), stir and cook for another couple of minutes before serving.
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