Peking Fried Rice
Wok tossed veggies with Peking fried rice. Sugar peas (mangetout), baby corn, chestnut mushrooms and bell peppers wok tossed in Taishon's Peking sauce with grated carrot and edamame beans. Garnished with spring onions, coriander and chilli.
Serves 1 As A Main Or 2 As A Side Dish!
This delicious fried rice dish is super fast and easy to make, great served as a side or even as a veggie main. We've used a variety of veggies, but feel free to experiment!
Ingredients:
• 4 x Sugar peas
• 4 x Baby corn sliced vertically
• 2 x Chestnut mushrooms thickly sliced
• Handful of grated carrot
• Handful of edamame beans
• 1/2 Bell pepper
• 1 Heaped tablespoon of Taishon's Peking sauce
• 250g Pre-cooked and cooled basmati rice
(microwavable rice works also)
• 1 x Free range egg (Optional)
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method:
1. NOTE: Heating up the rice. In a microwavable tub put 500g of pre-cooked basmati rice and spoon over 4-5 tablespoons of cold water. Cover and microwave on full power (900W) for 4 minutes or until piping hot. If using packet microwaveable rice, follow the manufacturer’s instructions.
2. In a smoking wok, add a little oil and stir fry the baby corn, bell peppers, sugar peas and chestnut mushrooms for approx 2-3 minutes. Alternatively use whatever vegetables you have in your fridge.
3. Once sizzling take a heaped tablespoon of Taishon's Peking sauce and add into the wok and continue to stir fry for about a minute. (If the sauce starts to turn into a caramel, add some water).
4. Add the cooked rice and vigorously stir through, coating all the strains of rice in the sauce. Add the grated carrot and the edamame beans.
5. Serve the rice immediately into a bowl or plate. Using the residual heat from the wok crack an egg to finish on top and garnish with coriander, chillies and spring onions.