Chef Felipe’s Weeknight Fried Rice

Palácio Tangará’s Michelin starred Chef Felipe Rodrigues shares his deliciously simple recipe and a video tutorial for a quick fried rice that is perfect for a weeknight meal at home with the family. The ingredients are basic and easy to find wherever you are (which can’t always be said for his sophisticated dishes at Tangará Jean-Georges).

Here’s how it’s made…

Serves 4



4 stalks asparagus, coarsely chopped
4 portobello mushroom tops, coarsely chopped
1 head broccoli florets, chopped
1 red onion, sliced
2 cauliflower leaves, chopped
Juice of 1 lime
4 garlic cloves, minced
1 tbsp ginger, chopped
4 cups cooked white rice
4 tbsp soy sauce
2 tbsp sesame oil
4 scallions, chopped
2 tbsp fresh coconut shavings
2 chilis, seeded and chopped
4 fried free range eggs



Add 2 tbsp of olive oil to a large skillet over medium heat. When hot, add asparagus, mushroom, broccoli, onion, cauliflower leaves, garlic and ginger and sauté for 3-5 minutes until vegetables are softened. Then, add the cooked rice, soy sauce, sesame oil and scallions and sauté until well combined.

Serve the fried rice topped with a fried egg and garnished with fresh coconut shavings, chili and a swirl of your favourite hot sauce (all optional).


Bom apetite and enjoy!

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