Fried rice is a versatile and flavorful dish that combines leftover rice with a variety of vegetables, proteins, and seasonings. It’s quick to prepare and can be customized to suit personal tastes or dietary needs. Whether using chicken, shrimp, or tofu, the dish adapts to whatever ingredients you have on hand.
The key to perfect fried rice is using cold, day-old rice, which prevents it from becoming mushy when stir-fried. Start by sautéing vegetables like carrots, peas, and onions in hot oil before adding the rice and seasoning with soy sauce, garlic, and a dash of sesame oil. The result is a satisfying, savory dish with a delightful mix of textures.
Fried rice also offers endless variations, from adding scrambled eggs for extra richness to experimenting with different spices and sauces for added depth. It’s an ideal dish for a quick meal or a crowd-pleasing side at dinner parties. Enjoy the balance of flavors and the easy preparation!
Fried Rice Recipe
Ingredients
For Cooking Rice:
- 1 cup basmati rice or long-grain rice approximately 190-200 grams
- 4 to 4.5 cups of water
- ½ teaspoon salt or adjust to taste
- 2 to 3 drops toasted sesame oil or any neutral oil
Additional Ingredients:
- 3 tablespoons oil any neutral-flavored oil
- 1 star anise
- ¾ to 1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves, finely chopped
- ½ teaspoon finely chopped ginger or a ½-inch piece of peeled ginger – optional
- ¼ cup chopped spring onion whites scallions
- ¼ cup finely chopped French beans
- ¼ cup finely chopped carrots
- ¼ to ½ cup finely chopped or shredded cabbage optional
- ¼ cup chopped bell pepper red, green, or yellow
- 1 cup chopped button mushrooms
- 1 tablespoon chopped celery optional, can skip if not available
- ½ tablespoon naturally brewed soy sauce or tamari adjust as needed or omit
- 1 teaspoon rice wine or rice vinegar
- ½ teaspoon black pepper or adjust to taste
- 2 tablespoons chopped spring onion greens scallion greens
- Salt to taste
Instructions
Prepare the Rice:
- Rinse the rice thoroughly until the water runs clear to remove excess starch.
- Soak the rice in water for 30 minutes, then drain it well.
- In a pot, bring water to a gentle boil, adding salt and a few drops of toasted sesame oil.
- Add the drained rice to the boiling water and cook uncovered on low to medium heat.
- Once the rice is almost cooked but still al dente, remove the pot from the heat and drain the rice in a colander or sieve.
- Pro Tip: To stop the rice from overcooking and sticking together, rinse it under cold water.
- Cover the rice and set it aside to cool, or refrigerate for 30 minutes to speed up the process.
Prepare the Vegetables:
- While the rice is cooling, finely chop all the vegetables and set them aside.
- Chop the French beans very finely, as they take longer to cook than the other vegetables. You can also blanch them beforehand if preferred.
- Optionally, add the French beans to the pan first and cook before adding the other vegetables.
Stir-fry the Vegetables:
- Heat oil in a wok or large pan. Add the star anise and sauté for a few seconds until the oil becomes fragrant.
- Add minced garlic and ginger, sautéing them briefly until they become aromatic (do not brown the garlic).
- Add the white part of the spring onions and sauté for about 2 minutes.
- Toss in the finely chopped French beans and stir-fry for 2-3 minutes over medium-high heat.
- Add the remaining chopped vegetables (mushrooms, celery, etc.), and raise the heat to high. Stir-fry for 4-6 minutes, ensuring all veggies are cooked through but still retain their crispness.
Combine the Rice and Vegetables:
- Once the vegetables are almost cooked but still crunchy, add soy sauce, salt, and pepper. Stir quickly to combine.
- Add the cooled rice and stir-fry everything for a few more minutes, making sure the rice is well-coated with the sauce.
Serve:
- Serve the veg fried rice hot on its own or pair with your favorite Chinese side dishes such as Veg Manchurian, Gobi Manchurian, Chilli Paneer, Spring Rolls, or Chilli Mushroom.
