The ideal accompaniment to an Asian feast - this easy fried rice dish is made with spring onion, ginger and soya beans, with a scattering of chopped peanuts for extra crunch.
- Put the rice in a medium pan and cover with 900ml (1 1/2pt) water. Season with a pinch of salt and bring to the boil. Cover, reduce the heat and cook gently for 10 minutes. Turn of the heat and leave for 5 minutes, before fluffing up the grains with a fork. (If time permits, spread the rice out on a plate to cool, then cover and chill for at least 4 hours or overnight, before continuing with step 2.)
- Heat a wok or large frying pan over a high heat and add the oil. Add the ginger and the white parts of the spring onions and stir-fry for 2-3 minutes, until softened. Add the soya beans and cooked rice and continue stir-frying for a further minute.
- Remove from the heat and stir in the green parts of the spring onions, the soy sauce and the sesame oil. Transfer to a serving bowl and scatter over the peanuts.
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