Cantonese Fried Rice

An Edited Recipe

0:15- To Prep

0:25- To Cook

10- Ingredients

Easy- Difficulty


  • 750ml (3 cups) water
  • 440g (2 cups) basmati rice
  • Oil, to grease
  • 3 eggs, lightly whisked
  • 150g (1 cup) frozen peas, thawed
  • Pinch of white pepper
  • 2 teaspoons soy sauce
  • 1/2 red capsicum
  • 150g (1 cup) broccoli
  • Pinch of white pepper


  1. Bring the water to the boil in a large saucepan. Add the rice and return to the boil. Reduce heat to very low. Cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed. Set aside, covered, for 10 minutes to stand.
  2. Heat 1 tablespoon of the extra oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Use a wooden spoon to stir and break up the egg. Transfer to a plate.
  3. Wipe the pan clean. Heat remaining oil over medium-high heat. Add the capsicum and broccoli, and stir-fry for 30 seconds. Add the rice and peas and stir-fry for 2 minutes. Stir in egg and soy sauce. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through.
  4. Transfer the fried rice to a serving dish to serve.
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