Ingredients:
4 cups of 80% cooked rice(long grain is better)
1 cup of mixed vegetables, chopped fine (I used carrots, capsicum and beans), optional
1egg(to be scrambled at the end)
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine (optional)
2 tsp of soya sauce
1 tsp of green chilli sauce
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil
4 cups of 80% cooked rice(long grain is better)
1 cup of mixed vegetables, chopped fine (I used carrots, capsicum and beans), optional
1egg(to be scrambled at the end)
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine (optional)
2 tsp of soya sauce
1 tsp of green chilli sauce
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil
Method:
Heat some oil in a pan and add the onions. Let them fry on medium heat until light golden brown, don’t let them brown too much. Then, add the ginger + garlic and fry for 2 mins.
Add the finely chopped vegetables (if using) and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft. If you are not using vegetables, you can skip to the next step after adding the sauces but I recommend adding atleast some carrots or capsicum to chicken fried rice to give it a more interesting look and flavour.
Add the cooked rice and stir well to combine. Remove from fire, check for salt and add more if required. Add the pepper powder and spring onions and mix well. Pat down into a tight mound and keep partially covered for 30 mins before serving.
Scramble the egg with salt and pepper and mix into the fried rice at the very end.
Add the finely chopped vegetables (if using) and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft. If you are not using vegetables, you can skip to the next step after adding the sauces but I recommend adding atleast some carrots or capsicum to chicken fried rice to give it a more interesting look and flavour.
Add the cooked rice and stir well to combine. Remove from fire, check for salt and add more if required. Add the pepper powder and spring onions and mix well. Pat down into a tight mound and keep partially covered for 30 mins before serving.
Scramble the egg with salt and pepper and mix into the fried rice at the very end.
Serve hot with Chilli Chicken or chilli paneer or chicken Manchurian or veg Manchurian or any of the other Chinese dishes of your choice.
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