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Fried Rice


  • 140 g raw weight basmati rice, cooked
  • 1 tbsp groundnut oil
  • 2 cloves garlic
  • About 1 inch fresh ginger
  • 1/2 red pepper
  • 1 carrot
  • 1 courgette
  • 60 g cashew nuts
  • 50 g frozen peas
  • 1 dsp sesame oil
  • 2 eggs
  • 1-2 tbsp soy sauce


  • Finely chop the garlic and ginger and cut the red pepper, carrot and courgette into small cubes.
  • Heat the groundnut oil in a large frying pan over a medium heat and add the cashew nuts. Fry for a couple of minutes to get some colour and then remove to a bowl and save for later.
  • Add the garlic, ginger, red pepper, carrot and courgette and fry, stiring frequently for 4-5 minutes so they start to soften.
  • Add the peas (no need to defrost) and stir for another minute or two.
  • Add the cooked rice and mix in well. Continue to stir-fry for another couple of minutes to heat the rice through.
  • Break the eggs into a cup and whisk them briefly with a fork.
  • Push everything to the sides of the pan to make a gap in the middle. Add the sesame oil into the gap and then the egg and fry, stirring a bit to make sure all the egg cooks.
  • Once the egg has cooked, you can bring everything back into the middle of the pan and mix the egg through the fried rice.
  • Add the soy sauce and stir through.
  • Sprinkle the cashew nuts on top and serve with extra soy sauce on the side.