Vegetable Fried Rice.
3 cups cooked rice
1/4 cup minced Scallion (Green Onion), sliced thinly – green and white separated
1/4 cup Green Bell Pepper
1/4 cup corn
1/4 cup Carrots
1/4 cup Cabbage
1/4 cup beans (French beans)
3 tbsp Soy Sauce
1 tbsp Garlic, minced
1/4 cup chicken (can also add)
Olive Oil 4 tbs.
Salt to taste / Maggie Cube 2 piece.
1 tbsp Ginger, peeled and minced
1 tsp Chilli sauce, or to taste
1/8 tsp Vinegar
If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated).
I use 3 cup raw rice that I cooked in water with 1 tsp vegetable oil. at times, also add salt which is optional.
Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed – around 10-12 minutes. Cool.
Heat a wok (or any skillet) in high heat. Make sure to keep all the ingredients already. Add the olive oil, followed by scallion whites, ginger and garlic.
Stir for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables. Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole things should take around 30-40 seconds.
Next add the rice. Stir until combined.
Next add the soy sauce. Stir for the flavors to combine. Make sure you don’t stir it too much ‘cos that might make the rice mushy.
Combine well. If it looks dry, you can sprinkle some water. For it to look closer to restaurant style, you would need to add more oil.
Serve garnished with scallion greens. It tastes best when hot. Enjoy them with any Manchurian or butter chicken or any other side dish of your choice.