Vegetable Fried Rice

>> Tuesday 17 April 2007

Vegetable fried rice

Ingredients clockwise: diced carrots, garlic, diced sweet peppers, ginger, diced long string beans, green onions

A regular reader of my column wrote asking me what I put in my fried rice when I make it so I thought that I'd share that information with the rest of you also. There are various types of fried rice and that is indicative of what you put in it - eggs, chicken, pork etc. I usually make a vegetable fried rice and serve it with some baked or roasted meat or poultry.

Please let me set the record straight that I am no expert at making fried rice. This is my interpretation of the dish.

Fried Rice

2 cups long grain white rice, steamed
1 cup of finely chopped long beans (bora) or sweet greens peas
1 cup finely diced carrots
1/2 cup of diced sweet peppers (optional)
1 tbsp grated ginger (use more if you like)
1 tsp minced garlic
3 tbsp vegetable oil
Dark soy sauce
5-spice powder
2 teaspoons toasted sesame oil
Green onions, finely chopped
Salt and pepper to taste

  1. Once the rice is cooked, it needs to be cooled completely. Spread it out on a large baking sheet to cool.
  2. Cooking fried rice is a very fast activity so ensure that all the ingredients are minced, diced, chopped at the ready.
  3. In a karahi or wok, heat the oil until it's hot but not smoking.
  4. Throw in the aromatics - ginger and garlic followed by the carrots and beans (or peas) stir fry for 1 - 2 mins
  5. Lightly season with soy sauce, black pepper and a sprinkle of five-spice powder
  6. Add sweet peppers, rice, soy sauce to season and colour the rice, and a few dashes (shakes) of the five spice powder and mix the ingredients together.
  7. Taste the dish for seasoning, you may need to add some salt and more black pepper.
  8. Once the rice and vegetables are well mixed, the dish is done.
  9. Serve garnished with chopped green onions (scallions, eshallots) sprinkled on top.

Post a Comment

Related Posts with Thumbnails

  © Blogger template by 2009 Modified by Cynthia Nelson

Back to TOP