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Revision time calls for fast, tasty food that is still reasonably healthy. And according to me, such a requirement calls for my fried rice.

Prior to writing my recipe down, I had a look at some other fried rice recipes on the internet (being of Chinese ethnic origin, as I thought to myself, “Who needs a recipe for fried rice?”) It seemed that they were a myraid of other ways of making it, from only using refridgerated, cold rice, to avoiding the use of garlic, or perhaps using sesame or groundnut oil. Well, I’ve tested and tried my own version, and I think it tastes great. So here goes.

(My plate of half-eaten fried rice.)

Ingredients

Note that the beauty of stir-fried dishes is that the ingredients that go into your dish are all adjustable in terms of amount used, unlike say baking a cake where using less baking powder results in a poor rise. So the amounts I have here are more or less approximate. I usually cook for myself, so the amounts below are for 1 person. You might want to multiply up if you are going to feed more people.

  • About 180g dry rice. Use a long-grain rice, such as basmathi or jasmine.
  • 50g of green vegetables, e.g. pak choi, mangetout, cabbage. Leafy green vegetables are pretty much a must on any Chinese dinner table. In the picture above, I used mangetout and some of my homegrown pak choi.
  • About 100g of carrot (or a medium sized one)
  • 1 large clove of garlic. My mum uses garlic just to cook about anything, I have no idea what would happen if she ran out of garlic.
  • 1/2 to a whole tablespoonful of olive oil. You can use groundnut oil or sesame oil if you like, but olive oil is my default oil in the kitchen and I think the garlic and soy sauce are more key to the taste of the fried rice.
  • About 1-3 teaspoons of light soya sauce, depending on personal taste. I use Kikoman’s Soya sauce.
  • An egg. You can omit this if you’re vegan, but as a vegetarian I rather like the egg.

1. Rinse the rice well in water, until the water runs clear. This helps ensure that your rice doesn’t end up too sticky after cooking it.

2. Boil the rice using slightly more than an equal volume of water. You don’t need to add salt, as you’re going to use soy sauce to flavour it later.

3. While the rice is starting to boil, peel and chop up your carrot, and dump it into the pan of boiling rice and water. Cook until all the water has been absorbed. Peel and chop the garlic.

4. Heat up your oil in a wok or frying pan. Add the garlic, and then move aside. Crack open the egg onto the drying pan, and scramble it up. Make sure it is throughly cooked, but not too dry. Add your green vegetables,  mix with the egg and garlic, cook until just tender. I personally tell how cooked they are by the colour of the vegetables – if they are a darker green then they were when you first put them in raw, then they are cooked. If they are starting to go limp or turning grey, they are overcooked. They really should be cooked after about 3-4 minutes of stir-frying, though.

5. Add the cooked rice and carrot, and mix with the rest of the ingredients in the frying pan/wok. Drizzle the soy sauce over your fried rice and stir the ingredients well to further distribute it.

6. Serve steaming hot.

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