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Ultimate Fusion Fried Rice


Ultimate Fusion Fried Rice

This Ultimate Fusion Fried Rice recipe is a vibrant celebration of flavours, textures, and colours, bringing together elements from various cuisines to create a dish that's both familiar and excitingly new. Perfect for the adventurous home cook, it combines traditional Asian fried rice techniques with a selection of global ingredients, resulting in a dish that's as delightful to the palate as it is to the eye. Whether you're looking to impress guests or just spice up your weeknight dinner routine, this fried rice is sure to become a new favourite.


Preparation Time and Servings:

- Prep Time: 15 minutes

- Cook Time: 10 minutes

- Total Time: 25 minutes

- Servings: 4 people


Ingredients List:

- 2 cups cooked jasmine rice (Al dente & preferably day-old)

- 2 tablespoons sesame oil

- 2 eggs, lightly beaten

- 1 large onion, diced

- 2 cloves garlic, minced

- 1 red bell pepper, diced

- 1 cup frozen peas and carrots, thawed

- 2 chicken breasts, cooked and shredded

- 1/4 cup soy sauce

- 1/2 cup pineapple chunks

- 1/4 cup cashew nuts, roasted

- 2 green onions, sliced

- Salt and pepper, to taste

- Fresh cilantro, for garnish


Equipment Needed:

- Large wok or frying pan

- Wooden spoon or spatula

- Mixing bowl


Step-by-Step Instructions:

1. Rice Preparation: Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium-high heat. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.

2. Sauté Vegetables: In the same pan, add the remaining sesame oil. Sauté the onion, garlic, and bell pepper until soft, about 3 minutes. Add the peas and carrots, cooking for an additional 2 minutes.

3. Combine Ingredients: Increase the heat to high and add the cooked rice, breaking up any clumps. Add the cooked chicken and soy sauce. Stir-fry for 3-4 minutes, ensuring everything is well combined and the rice is heated through.

4. Final Touches: Stir in the pineapple chunks, cashew nuts, and scrambled eggs. Cook for another 2 minutes. Season with salt and pepper to taste.

5. Serve: Remove from heat and transfer to a serving dish. Garnish with green onions and fresh cilantro before serving.


Suggested Side Dishes:

- A cucumber salad with a light vinaigrette

- Steamed bok choy or broccoli

- Spring rolls or dumplings


Common Mistakes/Points of Care:

- Rice Texture: Use day-old rice for the best texture. Freshly cooked rice can become mushy.

- High Heat Cooking: Keep the heat high to achieve the characteristic 'wok hei' flavour.

- Soy Sauce Quantity: Adjust the soy sauce according to taste, as it can quickly overpower the dish.


Nutritional Values (per serving):

- Calories: 450 kcal

- Protein: 25g

- Carbohydrates: 58g

- Fat: 15g

- Saturated Fat: 3g

- Cholesterol: 110mg

- Sodium: 900mg

- Fiber: 3g



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