- 11/3 cups SunRice Long Grain Rice
- 2 spring onions, white part finely sliced, green part cut into rings
- vegetable oil, for frying
- 400g fish fillet, e. g. cod; thinly sliced
- 2-3 tbsp light soy sauce
- 3 tbsp sesame oil
- 1 clove garlic, finely chopped
- 1 chilli, finely chopped
- 1 unwaxed lemon, zested and juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook SunRice Long Grain Rice as per pack instructions.
Fry the spring onions in hot oil for 1-2 minutes until golden brown. Drain on kitchen paper.
Mix the fish with 1-2 tbsp soy sauce and 2 tbsp oil.
Briefly fry the garlic and chilli in the remaining oil then add the fish and fry for 2-3 minutes until golden brown.
Add a little lemon juice and the zest, stir in the rice and fry for 2-3 minutes. Season to taste with soy sauce and lemon juice.
Divide the rice between bowls, sprinkle with the spring onions and serve.