Fried Rice


  • 1/2 red capsicum, diced
  • 1 carrot, peeled and diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 onion, diced
  • Cabana or cabanossi diced
  • 1 cup basmati rice
  • 2 teaspoons oil
  • 2 eggs, lightly beaten
  • 2 tablespoons soy sauce


  1. Cook the rice in a large saucepan of boiling water until tender or use a rice steamer. Drain, refresh under cold water and drain again.
  2. Heat 1 teaspoon of the oil in a wok over high heat. Pour in the eggs and cook as scrambled eggs, cook until firm. Transfer to a plate.
  3. Heat remaining teaspoon of oil in the wok over high heat, add onion and cabana, stir fry for about 3 minutes until golden. Add capsicum and carrot and cook for 2 minutes, add frozen peas and corn, stir-fry for another minute. Add soy sauce, mix through, then add rice, egg strips and cook until heated through.
  4. Stir well and serve.