Chinese Fried Rice


  • 150g White Rice
  • 1 Carrot
  • 1 White Onion
  • 3 Cloves Garlic
  • ½ Aubergine
  • ½ Courgette
  • 1tbsp Coconut Oil
  • 2 Veg Stock Cubes
  • 🧂 Salt & Pepper
  • ½ tsp Chinese Five Spice
  • ½ tsp Chilli Powder
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Seed Oil
  • 1 tbsp Vinegar


  1. Place your rice into a large pan and cover with water. Add 1 stock cube and bring it to the boil, cooking for 12-15 minutes once up to a simmer. Stop cooking once most of the water is gone.
  2. Meanwhile, finely chop the vegetables into tiny pieces.
  3. Heat a wok and melt the coconut oil in this pan.
  4. Add all of the ingredients to the wok until lightly brown.
  5. Add the rice and sesame seed oil and mix well. You’re aiming to dry the mixture out somewhat at this stage. Cook for approx. 5 mins.
  6. Add the stock cube and spices, cooking for a further couple of minutes.
  7. Add the soy sauce and vinegar and mix well.
  8. Continue cooking until the mix is fairly dry. The rice should glisten and stick together when it’s ready.
  9. Season to taste – but be wary of adding too much salt because of the soy sauce.


  • You can use a wide variety of veg here, so long as it is all cut to the same size. The key is cutting everything finely and integrating all ingredients.