Fried Rice with Hazelnuts Recipe

Fried Rice with Hazelnuts Recipe

Ingredients: Serves 4

1.2 liters/2 pts/5 cups water
10 ml/2 tsp salt
100 g/4 oz/0.5 cup long-grain rice

3 eggs
15 ml/1 tbsp plain (all-purpose) flour

90 ml/6 tbsp water
15 ml/1 tbsp chopped parsley
60 ml/4 tbsp sunflower oil
225 g/8 oz/2 cups hazelnuts
25 g/1 oz stem ginger, chopped (from a jar in syrup)
25 g/1 oz candied angelica, chopped

150 g/5 oz marrowfat peas, cooked
Salt and freshly ground black pepper

Chopped spring onions (scallions)


Bring the water to the boil with the salt and add the rice. Boil for 12 minutes, uncovered. Drain immediately in a colander and run hot or cold water over the rice to wash away the starch. Drain well again. Spread the rice evenly over a large shallow baking tin (pan). Chill overnight. Stir once or twice to allow the rice to dry completely as moisture is evaporated in the fridge. (If you want to serve the cooked rice on the same day, spread the rice on four baking sheets. Roast in a preheated oven at 180oC/350oF/gas mark 4 for 20 minutes. stirring from time to time to bring the moist grains to the top. A little oil can be sprinkled over to avoid sticking on the baking sheet.) To prepare the egg pancakes, beat the eggs in a howl, then add the flour, water and parsley. In a large pan, heat 15 ml/1 tbsp of the oil and add the egg mixture. Stir a little, cook flat without disturbing, toss on to the other side and cook for 30 seconds more. Turn the pancake on to a pastry board. Roll it up and cut into shreds. In a wok or large saucepan, heat the remaining oil and stir-fry the hazelnuts for 1 minute. Add the ginger and angelica. Combine with the peas and 2 cups of the rice. Season to taste. Mix the rice with the pancake strips and serve in small bowls. Serve the other heated plain fried rice separately. Garnish with spring onions.

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