Fried Rice with MaRobert's Sauce

Posted by Grant Finlayson on


  • 2 garlic cloves, roughly chopped
  • 1 thumb-sized piece of fresh ginger, roughly chopped
  • 1 cup of rice
  • 100g cooked chicken, roughly chopped
  • 4 rashers of cooked bacon, roughly chopped
  • 4 spring onions, roughly chopped
  • 1 cup of peas (if frozen place in boiling water to defrost)
  • 2 eggs, beaten
  • 1 tbsp of vegetable oil
  • 3-4 tbsp of MaRobert's Sauce (Hot, Medium or Fruity)


  • Cook the rice and set aside allowing to cool.
  • Put the oil in a wok and heat. Add garlic and ginger and cook for 30 seconds. Add cold rice and stir fry for a minute.
  • Move rice to the sides of the wok and add the egg in the middle and fold in the rice until egg is cooked.
  • Add, chicken, bacon, peas and spring onion ensuring they are heated through.
  • Stir in the MaRobert's Sauce and ensure that it is heated through. 
  • Serve straight from the wok.

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