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Serves 4 as an accompaniment.
The day before, cook rice in plenty of lightly salted boiling water until just tender. Then drain, rinse under cold water and drain again. Refrigerate overnight.
Heat a little oil in a wok (or non-stick pan) and briefly stirfry celery and carrots.
Then add small handfuls of the rice, one at a time, ensuring the grains are separated, continually stirring.
Add chicken, peas and soy to taste, and briefly stirfry.
Serve with spring onions sprinkled on top.
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