1 small pinch saffron yellow colouring,
dissolved in 1 cup of warm water
500 grams basmati rice
1 cup of dry white wine
2 tablespoons of fish sauce
1-2 tablespoon(s) of light soy sauce
1-2 teaspoon(s) sesame oil
Salt and pepper to taste
peanut oil for cooking
(recommended as it does not
(Note: You can cook in two batches
(use half quantities)
as from step 13. Then mix the two batches together before serving. It
makes it easier to handle.)
Slice the Chinese sausages in thin
slices at an angle with a sharp knife.
Shell and de-vein the prawns. Cut
into halves or thirds, depending on size. Season with salt, pepper and
fish sauce (1 teaspoon) to taste.
Cut the chicken fillet into half
centimetre cubes. Season with salt, pepper and fish sauce (1 teaspoon)
Clean spring onions and cut into into
thin slices with a sharp knife.
Wash rice in running cold water and
cook as per recipe (Click
here). Cook rice in an equal volume of water so that the rice is
cooked, but still separated and firm. Use only water to cook the
rice without any flavouring. Make sure the rice is cooked and not
hard. Add a little more hot water and cook for a few minutes more if
necessary. When cooked, spread on a large plate, fluff up to separate
the grains and allow to cool. Do this in advance.
Beat the eggs with 1 teaspoon of
salt, dash of light soy sauce and 1 tablespoon of water.
Heat up a wok (or other similar wide
frying pan) under high heat. Put in 1 tablespoon of oil and spread the
oil to coat the wok all over so that the eggs do not burn..
Pour in the beaten eggs. Stir cook,
break and scrape in the omelette with a spatula until you get a
scrambled egg mixture broken into small pieces. Cook until the
scrambled egg pieces are well cooked and light golden in colour.
Clean up the wok of all scrambled egg
pieces. Pour in two tablespoons of oil. Heat up to smoking point but
Fry the chicken pieces until
thoroughly cooked and light golden in colour. Flavour the chicken by
adding 1 teaspoon of sesame oil towards the end. Remove chicken
pieces, allow oil to drain off and put aside.
Fry the sliced Chinese sausages until
the sausages start to become transparent. Drain off oil and remove
from wok. Put aside.
Put in the prawns and stir fry until
just cooked. Remove from wok, drain off oil and put aside.
Top up oil in wok so that there are
approximately 2 tablespoons of oil. Stir in the rice in batches,
making sure that rice is loose and not in lumps. Season with 1
tablespoon of fish sauce, half teaspoon of sesame oil. Mix well
together, add half cup of dry white wine and quickly stir fry for a
few minutes until well coated with the seasoning. Sprinkle sparingly
with drops of the saffron coloured water to obtain a half yellow /
half white rice mix. Stir fry for another minute. Sprinkle with 1
tablespoon of light soy sauce. Stir and mix well together. Add
remaining half cup of dry white wine and stir mix quickly while the
Stir in the cooked Chinese sausages
and chicken pieces, mix well. Stir cook for 2-3 minutes. Add the
scrambled eggs and prawns. Stir mix carefully so as not to damage the
prawns for 2-3 minutes. Stir in half the spring onions and mix well
with the fried rice.
Remove from heat and stir mix the
remaining spring onions.
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for