Fried Rice


This is the grain that feeds so many people.

It is the ideal accompaniment for many spicy foods, simple to prepare, quick to cook.

Wholegrain brown rice is best for you being high in fibre.

Some Indian Fair Trade rices are available, mainly from Traidcraft.

Serving suggestion: I use 60g / 2 oz per person.

I very rarely cook for small numbers of people but 500g of rice takes 650 ml water and makes about 10 portions of rice for a party curry.

However, that recipe also includes vegatables that make moisture that is also taken up by the rice.

Fried rice, unsoaked, will absorb up to twice its own weight in water (60 gm rice, 120 ml water).


60 g
FAIRTRADE long grain brown basmati rice per person
15 ml
Sunflower oil for cooking
120 ml
water per person


In fried rice you add exactly the amount of water needed, and at the end of the cooking period it is all absorbed. My preference is to use Basmati long grain brown rice (Fair Trade of course)

Measure out the quantity of rice that you need and soak for 30 minutes to 1 hour in cold water. Drain just before cooking.

In a sauce pan heat a little sunflower oil. Add the drained rice and stir continuously whilst the rice is heated up by the oil.

Once the rice is all nicely covered in a layer of oil, add the water a little at a time. It will steam up through the rice to start with.

Bring the water to the boil and then turn down to a simmer.

Cover and simmer for 25 to 35 minutes until all of the water has been absorbed.

To serve

Serve with curries.


Inclusion of FAIRTRADE turmeric will give a yellow colour, and FAIRTRADE sultanas will give a sweet touch. The logical extension of this method is Vegetable Biryani.