Chefs' Recipes

Louis Tikaram’s fried rice of shiitake, salted radish and peas

The Chinese classic you know and love (and it's vegetarian too).
Kara Rosenlund
4 - 6

“Fried rice is a great way to use up leftover rice from the night before,” says Tikaram. “It’s a staple in our household to go with a meal or as an after-school snack for my daughter.”



1.Heat oil in a wok or frying pan over high heat until smoking. Crack egg into pan, stir to ensure it doesn’t stick and cooks evenly, and cook until egg has caramelised (30 seconds to 1 minute). Add peas, mushroom, onion and salted radish, then add rice. Stir, toss and squish rice with the back of a spoon to help the rice separate and fry evenly, reducing the heat to medium if necessary while you’re working the rice to ensure it doesn’t burn. Season with soy sauce to taste, sugar, pepper and ½ tsp salt, and continue to toss and stir until rice has completely separated and the aroma of roasted rice is filling the room (3-5 minutes). Remove from heat and transfer to a bowl or plate to serve.

Salted radish is available from Asian supermarkets. If unavailable, substitute 2 tbsp diced zucchini for texture.

Wine suggestion 2017 Nittnaus Anita und Hans Blaufränkisch Kalk und Schiefer from Burgenland, Austria. Wine suggestion by Thibaud Crégut.


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