- Created on 14 July 2008
- Written by Archana Doshi
Juliened vegetables stirfried on high heat are mixed with cooked rice and flavored with spices. Chinese typically use long grained rice for their preparation of rice dishes. You have to be very careful in the way rice is cooked as that is what determines the texture of a prefect fried rice. The perfect way to get the grainy texture, is to spread the hot cooked rice on a tray and rub a little oil on the rice; keeping it aside until you finish with the other preparations.
So go ahead an experiment with the flavors of Chinese fried rice and soon you will figure out what best suits your palate.
Cooking Time: 30 minutes Preparation Time: 20 minutes
- 2 cups Long grained white rice
- ½ cup finely chopped french beans
- ½ cup finely chopped green bell peppers
- ½ cup finely chopped carrots
- 1 tablespoon chopped celery
- 1 cup chopped spring onions (white part)
- 1 cup chopped spring onions (green leaves)
- 1 teaspoon soya sauce
- 1 teaspoon black pepper powder
- 2 tablespoons Sunflower oil
- Salt to taste
Wash the rice and soak the rice in 3 cups of water for 30 minutes. Drain the water. Transfer the rice to a cooking pan and cook with 4 cups of water, salt and 2 tablespoons of oil. Simmer it covered for 15 minutes or until you see the water has been absorbed by the rice. Turn off the heat at this point. Note The rice should not be over cooked, has to be 90% cooked. Allow the rice to cool completely. For chinese rice, a rice that is made a day old is better, as it has the perfect texture.
Heat oil in a pan; add the beans, carrots, green bell peppers celery, spring onion whites and sauté on high flame for 3 – 4 minutes until the vegetables become slightly tender
Add the rice, soy sauce, spring onion greens, black pepper, and salt. Mix well and sauté for 2 more minutes.
Serve hot with a asian accompaniment/vegetable/curry.