Recipes
Vegetable Singapore Fried Rice
Ingredients
10 Portions
• Easy Cook Rice: 500g
• Curry Powder: To taste
• Onion (sliced): 200g
• Garlic: 1 clove
• Peppers (sliced): 200g
• Carrot (diced): 200g
• Soy Sauce: To taste
• Peas: 50g
• Sweetcorn: 50g
• Oil: For frying
• Eggs: 1
• Spring Onion: For garnish
50 Portions
• Easy Cook Rice: 2.5kg
• Curry Powder: To taste
• Onion (sliced): 1kg
• Garlic: 5 cloves
• Peppers (sliced): 1kg
• Carrot (diced): 1kg
• Soy Sauce: To taste
• Peas: 250g
• Sweetcorn: 250g
• Oil: For frying
• Eggs: 5
• Spring Onion: For garnish
100 Portions
• Easy Cook Rice: 5kg
• Curry Powder: To taste
• Onion (sliced): 2kg
• Garlic: 10 cloves
• Peppers (sliced): 2kg
• Carrot (diced): 2kg
• Soy Sauce: To taste
• Peas: 500g
• Sweetcorn: 500g
• Oil: For frying
• Eggs: 10
• Spring Onion: For garnish
Method
1. Bring water to a boil in a large pan (fill 2/3 full)
2. Add rice and cook for ~15 minutes until just cooked
3. Heat a wok or large pan with a little oil
4. Beat eggs lightly, scramble in pan, then remove
5. Add more oil, then in batches add vegetables, rice, soy sauce, curry powder, and scrambled egg
6. Stir-fry thoroughly
7. Add spring onions at the end and mix well
Key Points
Allergens
Soya, Eggs, Mustard, Wheat
