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Suzie Lee's special fried rice

On the eve of the year of the Dragon, Suzie Lee is in the kitchen making her special fried rice, a Chinese classic that's easy to make and perfect for any celebration!

Chinese new year fried rice

Serves: 4


2 tbsp vegetable oil4 eggs, beaten 400g salmon fillets, skin on - alternatively you could use some cooked shredded chicken or prawns in place of the salmon if you prefer. Sea salt1 small onion, finely sliced2 cloves of garlic, minced1 thumb (2 inches) of ginger, minced 1 tsp sesame oil 1 medium carrot, grated1 courgette, grated500g cold cooked basmati rice (or microwaveable rice)2 tbsp light soy sauce1 handful of frozen peas2 tbsp oyster sauce

To garnish: 2 spring onions, finely chopped1 red chilli, chopped 


1. Put 1 tbsp of vegetable oil into a wok (or large frying pan) and fry the beaten egg, like an omelette. Just before it is fully cooked, take it off the heat and transfer to a plate (it will keep cooking after it is removed from the heat). 

2. In the same wok, on high heat add 1 more tbsp of veg oil and if using, fry off the salmon, skin side down, for 4 minutes. Flip and cook for a further 2 minutes. Take off the heat, peel off the skin (keep for later), sprinkle the flesh with a little sea salt and put on the plate with the egg. 

3. Do not wash out the wok. Fry the onion until slightly soft, and add the minced garlic and ginger. Pour in the sesame oil and allow the aromas to be released. 

4. Add the grated carrot and courgette and toss for a couple of minutes. Add the cooked rice and break down the rice with a wooden spoon, then pour in the soy sauce. 

5. Add the egg and salmon or alternatively if you’re not using salmon you could add some cooked prawns or chicken back into the wok at this point, along with the peas, and using the wooden spoon break the egg down into smaller pieces. 

6. Add in the oyster sauce, taste and season (you may want to add more soy sauce or sesame oil). 

7. Garnish with chilli and spring onions and serve.


  • The boiled rice must be cooled down immediately, within one hour of cooking and kept in the fridge until you reheat it

  • Do not reheat rice unless it has been chilled down safely, and reheat no more than once.

  • Make sure it is very hot (steaming) all the way through before eating

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Weekdays 10am-12:30pm