Zen, pure and a work of moments. These fried rice are a breeze to make and their savory, mellow, fresh taste makes it a delight to eat. They are nutritious, low-fat, versatile and catapult your leftover cooked rice into a delish meal.
This dish can be cooked using whatever leftover vegetables you have in your fridge and somehow it never goes wrong. This recipe was given to me by my Chinese friend and it is as much a pleasure to cook as it is to eat. Try this and you’d never want another recipe for your fried rice.
The ingredients are really up to you and what you have in your fridge, but this is as basic as it gets. Spring onions, Chinese chives, leftover mushroom & onion mix from my sandwich (this is optional), peas, carrot, red pepper, sugar, ginger, soya sauce & egg (not pictured)
I’m not using any garlic here, because my Chinese friends tell me that if a recipe includes spring onions there is no need for garlic.
Oil into your favourite wok, as you can see mine is pretty old and has seen many a burnt foods and adventures and I love it to bits. It’s my moms actually, I stole it from her and carried it to China.
make sure the oil starts smoking before you add in your vegetables. The oil has to be ferociously hot. In a big swoop add in the peppers, carrots, white part of the chives,finely minced ginger and spring onions. It’ll sizzle and you’d salivate.
another handful of greens and mix and adjust for seasoning. If you need more salt and black pepper, now’s the time. My soya sauce was very salty and I really didn’t need any more salt but make sure this dish isn’t under salted. Mix well and it’s done.
- Rice: 1/2 cup
- spring onions: 3-4
- Chinese chives: 2-3
- mushrooms: 4-5
- egg: 1 large
- peas: 60g (about 1/4cup)
- carrot: 30g (scant 1/4 cup)
- ginger finely minced : 1 teaspoon
- red pepper: 1 medium size
- soya sauce: 1 tablespoon
- black pepper: 1 teaspoon
- sugar: 1/4 teaspoon
- salt: to taste
- Vegetable oil: 2 teaspoons
(this recipe doesn’t really need measurements since it’s up to you, how much or how little vegetables you need. You can double or triple the amount of rice and ingredients to suit your needs)
Recipe: Chop the vegetables into 1/4 inch thick chunks. Reserve the green part of the chives and green onions for garnishing and later layer of flavours.
In a wok, heat oil and once it nearly starts smoking add in your ginger,vegetables, except the green parts of the chives and spring onions. Mix well. add the pepper, sugar and half of the soya sauce. Mix until well combined. Add in the rice and mix until the rice is slicked with oil and vegetables. Add in half the green part of spring onions and chives, crack in the egg and mix again until the rice is fairly coated with scrambled egg. Finally add in the remaining soya sauce and the remaining green parts of chives and spring onion, adjust for seasoning and serve hot.
This is not a very pungent, or overwhelmingly flavourful dish. It’s a very mild, subtle and fresh tasting rice dish. It’s pure and simple and a perfect light lunch or dinner.