- 1 cup of rice
- 2 medium carrots
- 1/2 savoy or hispi cabbage
- 5 spring onions
- 1 shallot
- 4 cloves garlic
- 1 teaspoon chinese 5 spice
- 1 chilli
- 3 teaspoons xo sauce paste with 1 tablespoon warm water (I got this from Tesco in the world food section Tesco own brand)
- 2 eggs
- Cooked prawns
- Cooked chicken
- Crispy pork chunks
I used a teacup of uncooked rice to a pan of salted water and cooked to packets instructions. Mine took 25 minutes but aim to have it cooked just before the veg is done so you can add to the pan.
I cooked a duck in the pan first and fried everything in the rendered duck fat but if you are just having this add some oil to a warm pan then fry the spring onions and shallot for a minute or two to soften.
Add the garlic and chilli then cook for a minute to release the flavour.
Add the mushrooms and fry for a minute stiring so the garlic doesn’t burn.
Then add the carrot and shredded cabbage to the pan and mix. You might have to add a little more oil at this point. Cook for a few minutes to soften and cook the veg then add the teaspoon of chinese 5 spice and stir.
When the veg is done, add the cooked rice to the pan containing the veg and stir to combine.
Crack two eggs into the rice mixture and mix into the other ingredients so they scramble in the heat of the pan and veg.
Add the XO sauce and mix to combine. Cook for another 30 seconds then remove from the heat and distribute between two plates.
I didn’t add any meat to my rice as I had a szechuan spiced duck breast on top but if you want that authentic takeaway taste you could add any leftover meat you might have lying around such as chicken, prawns and some pork nuggets you could crisp up in a pan before adding.