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Recipe for :

Chinese Fried Rice

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


4 cups cooked rice
2 - 3 eggs
1 - 2 spring onions, finely chopped
some leftover cooked meat or vegetables (optional)
2 - 3 tablespoons oil
1 teaspoon salt

  • To use up any leftover cooked rice (allow 1 cup at least for each person), the best way is to stir-fry it in a little hot oil with scrambled eggs over a moderate heat.
  • When all the grains are separated, add salt and finely chopped spring onions. If you happen to have any leftover cooked meat such as chicken, pork or ham, or vegetables such as peas, carrots or green pepper, dice them into small cubes the size of peas and add to the rice to improve not only its flavour and texture but also its appearance.

Serves 4

Martin James