Fried rice always works better using cold pre-cooked rice and this recipe works better using pre-cooked Crackd® The No-Egg-Egg® as well.

    1. Add the rice to a measuring jug and note where it comes up to.
    2. Place the rice into a pan and run under cold water until the water runs clear.
    3. Leave to soak for 20 minutes.
    4. Drain the water from the rice.
    5. Add cold water to the measuring jug to where the rice came up to and then add to the pan.
    6. Add a good pinch of salt and place the lid on the pan.
    7. Bring the rice to the boil and then turn the heat right down and leave to cook until the rice has absorbed all the water, about 15-20 minutes.
    8. In a pan cook Crackd® The No-Egg-Egg® by scrambling the egg (high heat, frying pan, non-metallic spatula, lots of stirring, reduce heat, when it looks like scrambled egg its ready! -usually about 5-7mins) remove from heat and allow to cool.
    9. In a wok or non-stick frying pan place the vegetable oil and fry the Redefine Meat® Pulled Beef for 8 min until slightly caramelised.
    10. Add the spring onion and garlic and cook for one minute.
    11. Add the rice and gently fry stirring frequently until hot.
    12. Add the peas and cooked egg stir through for a further 2 minutes.
    13. Add the soy sauce and sesame oil, stir again and season to taste.
    14. Remove to a serving dish and sprinkle more spring onion over the top.

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120g Crackd® The No-Egg-Egg®

240g Sushi rice

2 Spring Onions, finely sliced at an angle

1 Clove of Garlic, crushed

2 Tbsp Vegetable Oil

100g Frozen Peas

2 Tsp Sesame Oil

1 Tbsp Light Soy Sauce

Salt and Pepper, to taste