Adam Liaw's green vegetable fried rice

Adam Liaw
Green vegetable fried rice.
Green vegetable fried rice. Photo: William Meppem

Traditionally, this Chinese dish is made by boiling the vegetables with the rice, often with the addition of cured meat or dried fish. This fried-rice version is much easier and also has an extra punch of flavour.


60g baby spinach leaves

1 cup broccoli florets

1 bunch choy sum, washed

4 tbsp vegetable oil

1 small brown onion, finely chopped

6 cloves garlic, roughly chopped

6 cups cooked jasmine rice, chilled

salt and white pepper, to season

2 tsp fish sauce (or soy sauce, if preferred)


1. Place the spinach, broccoli and choy sum in a large, heat-resistant bowl and cover with boiling water. Stand for 5 minutes, then drain. Roughly chop all the vegetables.

2. Heat a large frying pan over medium heat, add the oil, then the onion and fry for about 3 minutes. Add the garlic and fry for a further 2 minutes until it starts to brown. Add the chopped vegetables and cook for about 2 minutes. Add rice and season well with salt, pepper and fish or soy sauce. Breaking up the rice with a spatula, fry until softened and lightly toasted, adding more oil if the rice is looking dry. Taste, adjust seasoning again if necessary, and serve.

Also try my spring onion omelette