Thursday, 6 November 2014

Vegetable Fried Rice..take 2, action!

Vegetable Fried Rice...another one of those “transferred to a new post from an old one...this needed to an updated picture and also needed a separate post of its own”

Vegetable Fried Rice


  • Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
  • Garlic, finely chopped or minced, 1-2 cloves
  • Onions, finely chopped, ¼ cup
  • Vegetables of your choice, finely chopped, 1 ½ cups veggies ( I used bell peppers, carrots this time round – the options are endless celery, green beans, bean sprouts, green peas, sweet corn, mushrooms, leeks etc )
  • Scallions/ Spring Onions/Green Onions, finely chopped, 2-3, only the green portion
  • Light Soy sauce, ½ tsp for every cup of rice or Regular Soy sauce, ¼ tsp for every cup of rice
  • Brown Sugar, a little less than ¼ tsp for every cup of rice (totally optional, I know you will not find sugar in any of the authentic recipes or any recipe of fried rice but do try it once before you completely diss off the idea) 
  • Salt & White Pepper, to taste
  • Oil, 1 tbsp


Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in the oil and heat it till it starts to shimmer.

Reduce the heat to medium. Add in the garlic, onions and sugar and stir fry until fragrant.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the rice, soy sauce, salt, pepper, green onions (reserve some aside) and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. Taste and adjust seasonings if necessary.

And done!! Top it up with the reserved green onions and serve hot!! 

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