So you think that you can make a decent Fried Rice huh? Okay so maybe you can. But you cannot make Fried Rice the way I make friend Rice. I’m here to teach you all about making this wonderful recipe with some secret tips which I have discovered over the years. No, I do not use any special ingredients but it’s about what I do that adds oodles of oomph immediately to what can be a pretty flat tasting dish!
You will need one secret weapon which probably is not found in all homes without which you cannot make Chinese Vegetable Freid Rice and all other Chinese recipes – The humble Iron Wok which street vendors use. Oh yes. Get one. They are easy to season and easy to maintain and I will teach you how to do so in a future post very soon.
Let’s make our Chinese Vegetable Fried Rice Recipe:
Ingredients for Four Servings:
Steamed Rice – 2 Cups (See Recipe Below)
Carrots – 1 Cup Chopped Chopped
Beans – 3/4th Cup Chopped
Spring Onions – 1 Cup Chopped
Ginger – 1 Teaspoon Finely Chopped
Garlic – 1/2 Teaspoon Finely Chopped
Dark Soy Sauce – 2 Tablespoons
Chicken Stock – 1/2 Cup
Salt – As per Preference
Sugar – 1/2 Teaspoon
Freshly Ground Pepper – 1/4th Teaspoon
Cooking Oil – 3 Tablespoons
Steamed Rice Recipe:
You will need 1 and 1/2 cups of white rice. Try not to use the variety which has a lot of powder all over it. the length of the rice grain does not matter at all. I used Dudheshwar Rice otherwise known as Chawalmani Rice. I am sorry but I do not know the English name of this rice.
Place rice in a bowl and wash well. Add water to the rice. The water to rice ratio should be 1:1, equal quantity of water and equal quantity of rice. Cover with a plate and steam in pressure cooker on medium high heat for 6 whistles. We want the rice 90% to 95% done and not cooked all the way. Remove from heat and fluff rice gently with a fork.
Steaming the Rice allows the rice to retain its natural flavor and its goodness. If the Rice is boiled it will lose whatever little flavor it has after all the processing it goes through with the water which is strained and discarded after boiling.
Now that your Steamed Rice is done, let’s make our Fried Rice:
Now place your lovely Iron Chinese Wok on the stove and keep the heat on medium-low. Add Three Tablespoons of Oil and add chopped Beans and Carrots. Stir occasionally. once they are half done, add chopped Ginger and Garlic. Turn heat up to high. Add a generous pinch of salt now and let vegetables cook till about 80% done.
Now add the Steamed Rice into the cooking Vegetables. Stir well and reduce heat to medium-high. Add Salt as per your preference, Sugar and Pepper. Stir well. Add Soy Sauce and stir well. Make sure the Rice has an even color to it.
At this point add the Chicken Stock. Chicken Stock will add tons of flavor to the Fried Rice and will give it most of the oomph I mentioned earlier. The Rice and Vegetables will cook to perfection in the Chicken Stock. A minute after adding the Chicken Stock turn heat to high. If you are a vegetarian then add an equal quantity of vegetable stock which will work just as well. Stir continuously at this point and allow all the Stock to get absorbed by the Rice and Vegetables.
After a minute of stirring, turn off the heat. Add chopped Spring Onions. Stir well and ensure that the chopped Spring Onions are well distributed throughout the Rice and Vegetables. The little bits of Spring Onion is going to bring that class factor to your Fried Rice. Believe me. Chinese Fried Rice is not Chinese Fried Rice without Spring Onions!
Having more vegetables in Fried Rice also adds plenty of flavor to the rice. I like to put equal quantities of rice and equal quantities of vegetables. This us a very subtle tip which also adds class to this recipe.
Your Chinese Vegetable Fried Rice is done! It tastes just like restaurant made Fried Rice! Serve and eat with any Asian-inspired side dish of your choice and enjoy!
I do hope that you have enjoyed making this recipe as much as what I have! Do leave your comments and suggestions. I’ll be glad to read and reply to them.