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1
Cook the rice in plenty of lightly salted boiling water.
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2
I add tumeric to the water as I like my rice yellow in colour ..if I'm having chicken I put a chicken stock cube (bullion) in water with the rice .... or fish stock cube with the rice if I'm having prawns, shrimp or salmon just for extra flavour
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3
boil the rice for about 12 minutes, until tender.
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4
Drain well, rince in cold water and leave for 15-20 minutes to drain thoroughly in a colander.
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5
Beat the eggs and sesame oil together.
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6
Set aside
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7
Heat the vegetable oil in a large frying pan or wok and add the spring onions, stir fry them for 2-3 minutes until softened.
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8
Add the cold cooked rice and any optional extras and stir-fry over a medium high heat for a further 2-3 minutes
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9
Tip the beaten egg mixture and stir everything together until the eggs are set.
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10
Season with soy sauce and black pepper then serve
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11
*TIP*....you can cook the rice the day before.
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12
but be sure to keep it covered and refrigerated once you have rinsed it with cold water.
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13
*The Prawns.....put 75 grams of garlic butter..or ordinary butter and add 2 crushed cloves of garlic or lazy garlic to your taste in a frying pan and toss prawns in until cooked ..careful not to overcook.
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14
Serve on top of rice and sprinkle some sweet chill sauce on top (optional)
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15
this amount serves 4..
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16
I just made half the quantity.
