Pomegranate Fried Rice

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Andre5 Andre is a seasoned UK musician and writer with a passion for the kitchen. Having worked in several restaurants in Nottingham, he’s honed the ability to produce anything from an elaborate dinner party banquets to quick five minute wonders. As a touring musician, Andre regularly ventures into nooks and crannies around the world, emerging with new culinary tales and addictions. From the three-day roasting sessions in Croatian to the sake infused memories of Tokyo’s sushi bars, there’s always something to be recreated in his Nottingham laboratory. Here’s one of Andre’s favourite rice dishes:


“This recipe is adapted from my travels in the Mediterranean. The pomegranate berries are flavoursome and provide a much-needed health-kick for life on the road. That red iridescence reminds me of ruby jewels or twinkling disco lights, but much more nutritious”
Pomegranate Fried Rice
Serves 4


  • 200g (1 cup) White Basmati Rice
  • 375ml (1 1/2 cups) water
  • 60g (1/2 cup) Pomegranate berries
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 4 eggs, lightly whisked
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 bunch gai-lan, trimmed, coarsely chopped
  • Green shallots, thinly sliced, to serve


Rinse rice under cold running water until water runs clear. Bring rice and water to the boil, stirring, in a saucepan over high heat. Reduce heat to low. Cover. Cook for 12 minutes or until tender. Set aside, covered, for 5 minutes. Fluff. Spread over a baking tray. Cool. Cover and place in fridge overnight. Place pomegranate berries in a heatproof bowl. Cover with warm water. Stand for 10 minutes. Drain. Combine oyster sauce, soy sauce, rice wine and half the sesame oil in a small bowl. Heat half the peanut oil in a wok over high heat. Whisk eggs with remaining sesame oil. Add to wok. Scramble for 1-2 minutes or until nearly cooked. Transfer to a plate. Wipe wok clean. Heat remaining peanut oil. Stir-fry garlic and ginger for 1 minute. Stir-fry gai-lan stems for 2 minutes or until starting to soften. Stir-fry leaves for 1 minute or until wilted. Add rice, pomegranate berries and sauce mixture. Stir-fry for 2 minutes or until heated through. Gently stir in egg. Sprinkle with shallot.