Fried rice with vegetables

Fried rice with vegetables

1/2 (12oz) chicken breast, chopped
2 tablespoons of soy sauce
2 teaspoons of sesame oil
1/4 cup of vegetable oil
3/4 cup of chopped onion
1/2 (10oz) package of frozen mixed vegetables, thawed
4 cups of cooked white rice
3 eggs
Kosher salt
Black pepper

1. In a medium bowl, mix the chicken breast with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through (3 to 4 minutes). Put the chicken in a plate; set aside. Add vegetable oil to skillet and place over medium heat. Add onion and cook for 3 minutes. Stir the vegetables and cook for 1 minute. Increase the heat to medium-high, stir the rice until incorporated and cooked through (3 minutes).
3. Using a wooden spoon, form a mixture. Add eggs and scramble within until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn the rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine.
4. Serve warm.

Fried rice with vegetables

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Ingredients (measuring cup used, 1 cup = 8.4fl oz):
For cooking the rice:
• 1 cup of long grained rice or basmati rice
• 4.5 to 5 cups of water
• ½ tsp of salt or as required
• 2 to 3 drops of oil

The rest of the ingredients:
• ¼ cup each of finely chopped spring onion whites/scallions, carrots, French beans, cabbage, mushrooms, capsicum or bell peppers (green, red or yellow) or about 1.5 to 2 cups of finely chopped vegetables
• 3 to 4 small sized garlic or ¾ tsp of finely chopped garlic
• ½ inch ginger, finely chopped (optional)
• 1.5 to 2 tsp of finely chopped celery, skip if you do not have
• 3 tsp of naturally fermented soy sauce or add as required
• 1 tsp of rice vinegar or regular vinegar,
• ½ tsp of black pepper powder or add as required
• 1 star anise/chakri phool
• 2 to 2.5 tbsp of sesame oil or any other oil
• 2 tbsp of chopped spring onions greens for garnish
• salt as required

How to make the recipe:
Cooking the rice:
1. Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
2. In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.
3. Add the soaked and drained rice to the hot water.
4. On a low to medium flame, cook the rice without the lid.
5. When the rice becomes al dente or just cooked, remove the pot from heat and drain the rice.
6. You can also gently rinse the rice in water so that it doesn't stick to each other. Cover the rice and keep aside till the rice cools completely.

Preparing the fried rice:
1. When the rice is cooling, chop the veggies finely and keep aside. Remember to chop the French beans very finely. They take more time to cook than other veggies. You can also blanch them first and then cook. Another option is to add the beans first and then add the other vegetables.
2. Heat oil in a wok or a pan. Firstly, add the star anise and fry for some seconds or till the oil becomes fragrant.
3. Add the garlic and sauté for some seconds. No need to brown the garlic. At this stage, you can also add ginger, if you prefer.
4. Add the spring onions whites/scallions and sauté for about 2 minutes.
5. Then add all the finely chopped veggies including the celery. Increase the flame to a medium or high and stir fry the veggies.
6. You have to continuously toss and stir it while frying so that the veggies are uniformly cooked and do not get burnt.
7. The veggies have to be stir fried, till they are almost.
8. Add the soy sauce, salt and pepper. Stir quickly and add the rice. Stir fry for a few minutes till the sauce is coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it.
9. Serve the veg fried rice hot plain or with vegetable herbs.

Fried rice with vegetables
90%  |  10  |  Dec 8, 2016