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Sunday, November 22, 2015

Chinese Fried Rice


  • 2 cups basmati rice (washed & soaked for 15 minutes)
  • 4 garlic cloves finely chopped
  • 1/4 cup each chopped in same size -spring onion (white portion), spring onion (green portion), carrots, capsicum, green beans, mushrooms ( or any among these of your choice).
  • 1 egg  + 1 tbsp oil for cooking (optional)
  • 1/2 cup boiled & shredded chicken
  • 1 tbsp vinegar
  • 3 tbsp light soy sauce or ( 1 tbsp dark soy sauce mixed with 2 tbsp water)
  • 1 tsp sugar
  • Salt to taste
  • 2 tsp black pepper powder (or less)
  • 1 tbsp sesame oil or more 
  • 1/4 cup vegetable oil for cooking


  1. Heat a large sauce pan with 3 liters of water and salt. Bring to a boil and add the soaked rice. Cook till rice is 90% cooked. Drain the rice in a colander and pour cold water over the rice. Drain all the water and keep the rice covered in a refrigerator.
  2. Heat a non-stick pan and add oil. Pour the whisked egg (salt & pepper) and make a thin omelet. Remove and chop finely. Set aside. ( can also make scrambled egg)
  3. Heat vegetable oil in a large non-stick vessel and fry garlic till light brown. Add all the vegetables except for the green spring onion. Cook on high flame for 30 seconds. Then add vinegar, sugar, soy sauce, salt and black pepper powder. Stir well. 
  4. To this add boiled chicken, cooked egg and cooked rice. Gently stir and cook for 2 minutes till everything is well combined.
  5. Finally add chopped green spring onion and sesame oil.
  6. Serve hot with any chinese gravy. 
Note: Vegetables should not be over cooked. Keep them raw and crunchy. Rice also should not be overcooked and it should cold before stir frying. Can alter the amount of spice according to your taste.

Click here for Chinese Gravy Recipes: 

For Restaurant Style Fried rice: (Serves 1 plate)

  1. Follow the steps till step 3. (cooked vegetables) 
  2. Heat 2 tbsp vegetable oil in a separate flat non-stick pan and add 2 tbsp of cooked vegetables, 1 cup cooled cooked rice, 1 tbsp of cooked egg, 2 tbsp of boiled chicken. Mix well. 
  3. Sprinkle 1 tbsp of light soy sauce, salt, 1/4 tsp black pepper powder, 1 tsp sesame oil and chopped green spring onion. Stir fry on high heat for 1 minute.
  4. Serve Hot. 

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