Fried rice is probably one of the most popular Indo- Chinese dishes. I’m sure every Chinese food lover must have had it at least once in their lifetime. It’s quick to put together although you need to have your ingredients prepped!
The key to a good fried rice lies in the rice itself. I prefer to cook the rice a couple of hours earlier and let it cool completely. In fact, if you have leftover rice, that would work great as well ! Traditionally, any stir fry is prepared on high heat, now that is fine if you have an iron wok. Since I used a non-stick wok, I’ve maintained medium heat throughout, as non-stick pans tend to leach chemicals into food at high temperatures.
Fried rice can be served as a one pot meal just by adding any proteins of your choice or as a side to any Indo-Chinese based gravies. It’s truly versatile! Here is how I’ve learnt to make it from my mum, she doesn’t use ginger garlic nor the chilli sauce , but I’ve used it since I prefer it’s flavors.
Ingredients:
3 cups cooked Basmati rice
1/2 cup colored bell peppers/ green bell pepper julienne’s ( capsicum)
1/2 cup carrot julienne’s
1/2 cup red onions, sliced thinly / white part of scallions ( spring onions )
2 tablespoons dark soy sauce
1 teaspoon chilli sauce
1 tablespoon tomato ketchup
1 teaspoon Chinese rice vinegar/ white vinegar
1 & 1/2 inch ginger, finely minced
2 big garlic cloves, finely minced
salt and pepper
Handful of finely chopped scallions ( green part)
1-2 tablespoons vegetable oil
Preparation:
- Slice all the veggies and keep them ready. Finely mince the ginger and garlic and set them aside. Make sure the rice is ready before you start anything.
- In a wok, heat oil, add minced ginger and garlic, saute until fragrant.
- Next, add the veggies, a tiny pinch of salt ( as the sauces already have salt) & about 1/4 teaspoon black pepper, saute on medium heat for about a minute.
- Add the soy sauce, ketchup, chilli sauce & vinegar. Mix it well.
- Now add the cooked rice, little at a time, mix gently to incorporate with the veggies. Stir fry the rice for another minute.
- Finally, sprinkle some finely chopped scallion greens ( spring onions). Switch off the heat. Serve hot. This goes great with some sweet and sour chicken.
Note:
- You can make a non-vegetarian version, by adding any protein of your choice. Saute boiled meat pieces before adding the veggies.
- You can add more vegetables to this, like cabbage, celery, peas, french beans, etc.
- You can also add scrambled eggs just before adding the chopped scallions to make it an egg fried rice.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
Wow looks so tempting..
I have lil query.. chilli sauce as in green chilli sauce or red chilli sauce?
Thanks Aiysha! you can use either one .
Wow! I’m gonna need to save this one ! Thanks for sharing
My pleasure 🙂 thanks for stopping by !
This looks perfect Freda.. now I’m craving for some! 🙂
Thanks a ton sweetie <3
Picture looks so beautiful…
Thanks so much dear 🙂
Such a classic, most of the time I throw in whatever I have in my fridge , too lazy , hehe.
so true! 🙂
Freda, that looks amazing!
Thanks Sadie 🙂
Wonderful recipe, Freda. Beautifully presented, too – and great photos.
Thanks so much Millie 🙂
Mmmm yummy
Thank you:)
☺
Wow who says no indo chinese fusion… just fabulous
Thanks dear:)
Gorgeous presentation Freda and looks amazing! yumm
Thanks so much dear Lynn:)
Beautiful pictures Freda and sounds so delicious!
Thanks again dear 🙂
Most welcome!
Love this fried rice!
Thanks Chris 🙂
My favorite:-) looks super yum..love it
Thanks Vidya 🙂
I would rather eat your fried rice than the one I get from Chinses take out, I have to try this and thank you for the tip about using cool or leftover rice. I need a wok.
Thanks a ton Suzanne 🙂
Yum!
Thanks 🙂
Love fried rice and Indo Chinese. Very inviting. Love those clicks.
Thanks dear 🙂
Wow Freda, it looks like we were thinking along the same lines with our recent posts? Your veggie fried rice will go well with my veggie stir-fry :). Your colors pop out, love that green chili sauce and a beautiful presentation. There’s nothing like a meatless dish is there?
Thanks Loretta! I guess this would be perfect with your veggie stir-fry! I served this along with some sweet and sour chicken 😀
kicking myself for reading this post now cause it two in the afternoon and I have no lunch and this has made me salivate like a Pavlovian dog. I wish I could jump into the screen and devour that . That simply look awesommmmmmme !!!
Aww dear!! Thanks so much 🙂
Looks tempting, I love fried rice.
Thanks a lot Megha 🙂
Pretty much anyone I know in the U.S. eats this type of fried rice all the time at local take-out joints, but those versions are greasy and yucky. It’s always nice to have a good fresh version to make. Looks delish and healthy!
So agree with you Kathryn 🙂 plus it’s so easy to put together? Thanks so much !
Looks scrumptious 🙂 I am big big fan od Indo-Chinese cuisine and have quite a few recipes coming up on my blog 🙂
Thanks dear ! Can’t wait to see them , you know I’m a big fan too ?
Reblogged this on The Militant Negro™.
Thanks for the reblog Sir:)
Love this recipe, thank you.
Welcome 🙂