Chinese fried rice

DSC_0983Zen, 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.

DSC_09441The 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.

DSC_0946Starting with pepper

DSC_0947De-seed, de-vein

DSC_0948and chop into about 1/4 inch dices

DSC_0949I used half of that carrot I showed in the picture simply because this was a solitary meal and how much can a gal eat?

DSC_0950carrot into two segments. each segment into three segments.

DSC_0951chopped into chunky small pieces.

DSC_0952ditto with green onions.

DSC_0953I reserve the white and light green part for the initial cooking as a flavour base and the green ones to put in later for flavour enhancement and garnish.

DSC_0954and these Chinese chives. I have a soft spot for these, and end up putting them in everything I cook.

DSC_0955As with the green onions, I use the lighter part for initial flavour base and the green part for second flavour layer and garnish.

DSC_0956Here we are with our chopped vegetables and the pictured egg.

DSC_0958Oil 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.

DSC_0959while the oil is getting hot, here is my rice. It’s not much, but enough to feed me.

DSC_0961make 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.

DSC_0963in with the peas

DSC_0966pepper, lots of it.

DSC_0967leftovers.. mushrooms in my case

DSC_0968pinch of sugar and this doesn’t sweeten anything but rather balances all the flavours.

DSC_0969finally half of the soya sauce

DSC_0971bring it all together and mix well for a few seconds.

DSC_0972add in the rice. I have here some beautiful jasmine rice, but use any rice you have.

DSC_0974mix well until most of the rice is slicked with vegetables and oil

DSC_0976now grab a handful of the green parts of the spring onions and chives and add to your hot wok. This boosts the flavours and brings together this entire dish

DSC_0977Now crack in the egg.

DSC_0978Mix until it’s scrambled and coated each rice strand.

DSC_0979Add in the remaining soya sauce

DSC_0980another 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.

DSC_0991how easy was this? rich rewards with minimum effort. You have to make this.


  • 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.


Schezuan Rice


Leftovers !!! the most dreaded word in a house. Nothing good ever comes out of leftovers they say. My fridge is full of so much stale food they say. Actually leftovers are just some food already cooked for you, and all you’ve gotta do is change something about it and make it into another meal.

In my case I had a bowlful of leftover rice. To me, leftovers can result in some of the most versatile snacks, dinners, meals. Just tinkering around with some random pulled out food from a fridge raid can result in creative meals you never thought you’d otherwise have.

I made a fabulous bowl of fiery Schezuan rice with green peppers.

You can either use the Schezuan sauce that comes out of jars or make some of your own. Of-course life is easy if it comes out of a jar but since I didn’t have any, I opted to make some for myself, and its piece of cake.

Ingredients for Schezuan sauce in case you’re not using it from a jar.

this might not be the authentic recipe (sorry Sichuan, China), but this is how I make… it’s ferociously hot and lip smacking tasty.

8-10 dried red chillies soaking in water for at least a couple of hours.

10 cloves of garlic minced

2 tsp minced ginger

1 tsp salt

1 tbsp soy sauce

2 tbsp chilli sauce

1 tsp pepper

2 tbsp vinegar

2 tbsp water

2 tsp sugar

1 tbsp oil

Drain the red chillies soaking in water and grind them into a fine paste. In a pan, add oil, mix in the garlic and saute until soft and golden, Now add the ginger and saute. Take a moment to die in the fragrance emitting from your pan and stir in the ground chilly paste.

add salt, pepper, sot sauce, chilli sauce, water and mix until bubbling and thick. finally add in the sugar and vinegar. Mix until fully incorporated and thickened. Allow to cool.

Ingredients for Schezuan Rice

Cooked rice – I had about a 1.5 cup

small onion diced

peppers sliced thinly. I had green, but you can use any colour you like.

2 tbsp Schezuan sauce (recipe above)

1 Tbsp oil.

1/2 tsp salt

The procedure is pretty straightforward. Heat oil in a pan, add in the onions and cook until softened. Add in the peppers and saute until the onions have caramelized a bit and taken on the peppery flavour. add the Schezuan sauce, and mix until the vegetables have turned red. Finally mix in the rice until coated with the sauce. Serve very hot..