Fancy recreating one of your favourite takeaway dishes... depending on how quick you are at chopping this recipe can be ready in 20mins!!
One thing I love about this recipe is its soo cheap and you can use any veg you have in the fridge so feel free to swap out the carrot and broccoli for anything you have to hand if you prefer (although I do love the crunch they bring)
A question I get asked often is is there a difference between light and dark soy, yes there is.. dark soy is used more for colouring as its thicker and darker the light soy, light soy is used more for flavour and seasoning so if possible use light soy sauce in this recipe. As with all Chinese cooking its all about the prep so take some time chopping the veg in to similar sizes and then when it comes to cooking it'll be ready in a flash, always remember to have your rice precooked and chilled so make that ahead of time.
Prep time 15mins
Cooking time 10mins
2tbsp veg oil
1 onion, diced
1 red pepper, cored and diced
1 small carrot, peeled and diced
2 tenderstem broccoli, finely chopped
1tsp ginger paste
1tsp garlic paste
250g cooked long grain rice, left to cool (you can also use the microwave packet rice)
70g frozen peas
2 eggs, whisked
2-3tbsp light soy sauce (or more to taste)
1/2tbsp sesame oil
2 spring onions, finely sliced
Ensure you have all of the ingredients prepped and to hand before beginning as the cooking process is very fast over a high heat so you can't walk off and leave it for a few minutes while you chop something.
In a wok or large non stick frying pan heat the veg oil on a high heat.
Once the oil is shimmering and hot add the diced onion, pepper and carrot and broccoli. Cook for 5 minutes, stirring them often so nothing burns until they have started to soften slightly.
Next add the ginger and garlic paste, continuously stirring it cook for 1 minute until fragrant.
Add your cooked rice and frozen peas and stir fry for about 2minutes. Stir it every now and again.
Push everything over to one side of the wok and add the whisked egg to the empty side. Cook it on a high heat and scramble it as its cooking. Once its cooked (which will take less then a minute) mix it all together with the rice and veggies.
Now add the soy sauce and sesame oil. Start with 2tbsp of soy, stir until well combined then have a taste. I can almost guarantee you will need more soy sauce but it will depend on your individual taste, but if you do just add 1/2tbsp at a time until you reach the flavour you like.
Stir through half of the spring onion, reserving some for ganishing.
Dish up, spinkle over the remaining spring onion and enjoy.
