Day 3 | Delicious Fried Rice

Laura Santtini's 30 Days of Flavour Recipe Collection

This is my son’s favourite dish ever – he can eat bowls and bowls of the stuff in one go! It keeps really well; just refrigerate once the rice has completely cooled and you can enjoy as a cold rice salad.

LEVEL      Easy
SERVES   4-6



3       tablespoons vegetable oil
3       eggs, lightly whisked
2       garlic cloves, chopped
1       tablespoon fresh ginger, minced
1       tablespoon sesame oil
6       teaspoons Taste #5 Umami Vegetarian Paste
2       cups long grain rice, cooked and cooled
3       green onions (scallions), sliced diagonally
3/4   cup frozen green peas, thawed and drained
1       cup cooked cubed chicken and/or cooked shelled shrimp*


  1. Heat a wok or large frying pan with one tablespoon of the oil, until it is very hot.
  2. Add the eggs, stirring quickly around the pan until they are just cooked. Remove from the pan and set aside.
  3. Then add the remaining two tablespoons of oil to the pan.
  4. Add the garlic and ginger and cook briefly, stirring all the time.
  5. Add the sesame oil, umami paste and cooked rice.
  6. Stir-fry for about 5 minutes on a high heat.
  7. Now add the spring onions (scallions), peas, chicken, prawns
  8. and cooked eggs to the wok. Stir to warm through for a couple of minutes. Serve immediately.

*You could substitute the chicken/shrimp with 1 cup of frozen mixed vegetables that have been cooked and drained or you could also sauté 1 cup of cubed tofu along with the garlic, ginger, sesame oil and umami paste.

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