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Special Fried Rice Recipe

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Special Fried Rice Recipe

Prep Time: Cook Time:


  • Salt | 1.00 tsp
  • Soy sauce made from soy tamari | 1.00 tbsp
  • Frozen podded peas | 0.75 cup
  • Garlic, raw | 1.00 Tbsp
  • Palm kernel oil | 2.00 tablespoon
  • Carrots, raw | 1.00 medium
  • Cucumber, with peel, raw | 0.50 cucumber 8-1/4"
  • Sweet Yellow peppers | 1.00 pepper, large 3-3/4" long, 3" dia
  • Spring onions | 2.00 medium 4-1/8" long
  • White rice long grain enriched, raw | 0.75 cup
  • Cashew nuts, raw | 1.50 oz
Nutrition Facts (Per Serving)

Calories per serving: 288.04 mg

Fat per serving: 11.97 g

Saturated fat per serving: 6.48 g

Protein per serving: 6.76 g

Sodium per serving: 850.59 mg

Cholesterol per serving: 0.00 g


  1. Crush garlic clove, thaw the peas, cut cucumber into two halves, remove seeds using a tsp then dice the flesh.
  2. Cut carrot in half lengthways then slice thinly into semicircles, de-seed and slice sweet pepper; chop scallions then set aside.
  3. Take a large pan of boiling water, put the rice in it and simmer for 15 minutes. Tip the rice into a strainer and rinse then drain completely.
  4. Heat a wok; add nuts and dry-fry until lightly browned. Remove and set aside.
  5. Heat oil in the wok; add cucumber, carrot, scallions, garlic and sweet pepper. Stir-fry for 3 minutes.
  6. Add peas, rice, soy sauce and salt. Continue to stir-fry until well mixed and thoroughly heated.
  7. Stir in the reserved cashew nuts. Then transfer to a serving dish. Garnish with coriander and serve at once.

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