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Fried Rice
Fried Rice is a Chinese lunch built around uncooked thai jasmine rice, large eggs and spring onions, from Fallow, ready in 20 minutes.
From YouTube · Jun 9, 2026
Fried Rice is a Chinese lunch built around uncooked thai jasmine rice, large eggs and spring onions, from Fallow, ready in 20 minutes.
10 min
Prep time
10 min
Cook time
20 min
Total time
4 servings
Yield
Ingredients
8 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving420 kcal
- Fat
- 10g
- Carbs
- 73g
- Protein
- 12g
Whole recipe (4 servings): 1680 kcal
- 1½ cups (300 g) uncooked Thai jasmine rice
- 2¼ cups (540 ml) water
- 3 large eggs, beaten
- 4 spring onions, sliced
- 2 cups mixed vegetables, such as carrots, sweetcorn and green beans
- 2 tablespoons XO sauce
- 1 teaspoon chicken powder or MSG (optional)
- 2 tablespoons neutral cooking oil
Method
11 steps- Rinse the Thai jasmine rice under cold water until the water runs clear, about 5 minutes.
- Cook the rice with 3/4 water to rice weight, up to the first knuckle of your finger when flat on the rice.
- Allow the cooked rice to cool and air dry for 5-10 minutes, spreading it out to separate the grains.
- Season a pan with cold oil and heat just below smoking point to re-season the pan if necessary.
- Crack the egg into the hot pan, scramble, and cook until just set.
- Add vegetables such as carrots, sweet corn, and beans, stir-frying over high heat or quickly cooking to seal outside.
- Add the cooled rice to the pan, tossing and stirring to separate grains and incorporate ingredients.
- Turn the heat to full power, add seasoning like chicken powder or MSG, and mix thoroughly.
- Add spring onion, using different parts for stir-fry, garnish, and flavoring as described.
- Finish by trapping heat inside the rice with tossing or stirring, ensuring grains are separated and coated with sauce.
- Serve hot, garnished with spring onion and XO sauce for flavor.
Recipe notes
Helpful tips
- Use Thai jasmine rice for best texture.
- Air dry or cool the rice after cooking to prevent clumping.
- Season the pan with hot oil before stir-frying.
- Use a round ladle or spatula to toss and stir the rice for even heat and separation.
Equipment
- rice cooker or pot
- pan or wok
- knife
- rice ladle or spatula
Additional tips
- Avoid using wet vegetables like tomato, cucumber, or mushroom unless they are quickly stir-fried or cooked through beforehand.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 420 calories
Fat: 10 g · Carbs: 73 g · Protein: 12 g
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