RCI-RC.004.0114.001
Fried Rice
Fried rice is a simple dish that is easily modified and can be prepared in as little as five minutes. You may choose which ingredients to use and how much to use. Ingredients can be substituted and leftovers work great!
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- Fried Tofu1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- Pineapple and sweetcorn1 unit
- 1 unit
Method
1
Separate the cold leftover rice into individual grains using a fork, breaking up any clumps to ensure even cooking throughout the wok.
2
Cut the fried tofu into small cubes, slice the bok choy into bite-sized pieces, trim and slice the spring onions (keeping white and green parts separate), and cube or slice the pineapple if using fresh.
3
Beat the egg lightly in a small bowl with a pinch of salt and set aside.
2 minutes
4
Heat the oil in a large wok or wide skillet over medium-high heat until it shimmers, approximately 1 minute.
1 minutes
5
Pour in the beaten egg and scramble it quickly until just cooked through, then transfer to a clean plate.
2 minutes
6
Add the separated rice to the hot wok, breaking it up with a spatula or wok turner, and stir-fry for 2-3 minutes until heated through and the grains are separated.
3 minutes
7
Stir in the fried tofu, peas, beans, sweetcorn, and pineapple, tossing constantly for 2 minutes to distribute evenly and warm through.
2 minutes
8
Add the bok choy and bean sprouts, tossing continuously for 1-2 minutes until the bok choy is just tender-crisp.
2 minutes
9
Pour the soy sauce over the rice mixture and sprinkle with black pepper and sugar, tossing well to coat all ingredients evenly.
1 minutes
10
Return the scrambled egg to the wok along with the white parts of the spring onions, tossing gently to combine.
1 minutes
11
Taste and adjust seasoning with salt, soy sauce, or black pepper as needed.
1 minutes
12
Transfer to serving bowls and garnish with the reserved green parts of the spring onions.