Avoid white vinegar as it is too acidic in taste. You may skip this easily from the recipe or use apple cider. Rice vinegar is used in Chinese cooking especially in stir fry, salad dressings etc. But it really adds a slight tang to the rice and enhances the taste. You will not find vinegar in most Chinese fried rice recipes. Vinegar is one of the less used ingredient in a fried rice. For a gluten-free option substitute it with the same amount of Tamari. Naturally brewed soya sauce is fermented for several months/ years so it is much more flavorful than the regular one which is treated chemically. Choose naturally brewed or organic soya sauce. You may use the search bar on top to check some of these versions that I already posted on the blog. Yes peas add some protein to the dish so it is always there in my kids’ fried rice.Ī lot of times I make this fried rice with a single veggie like mushrooms, cabbage, zucchini and sometimes broccoli. Vegetables: I personally prefer to use carrots, French beans, bell peppers, green onions & green peas for this basic recipe. Avoid using short fat grains as they have more starch content and likely to turn sticky after cooking. Any rice labelled as long grain, basmati or jasmine work well to make fried rice. Rice: Use any long grain or medium grain thin rice. As soon as you add the veggies to the wok, remember to regulate your stove flame to the highest.Ĭontinue to fry the rice until done on a high flame. If possible use a large carbon steel or cast iron wok. Frying a lot of it at one time will not bring out the flavours. Stir fry perfectlyįirstly fry no more than 2 to 3 servings of rice in one batch. Keep the veggies out for a while so they come down to room temperature before frying. Prepare vegetables for fried riceĪvoid using frozen or very cold vegetables from the fridge as they let out moisture & become too soft while frying. This prevents the rice from drying up & becoming hard. of oil and spread it gently and then cover it. Fluff up the rice gently in the colander with a fork, let all of the steam reduce. It is very important to cool the rice immediately after cooking. Do not overcook the rice, it takes only a few seconds for al dente cooked rice to get overcooked and become mushy. The grains should be firm and yet fully cooked. For this method, for 1 cup rice, you will need 2 cups water.Īl dente rice: Cook rice to al dente on a medium high flame, (NO low flame here). So if you are cooking just 1 to 1 ½ cups rice, then you can easily cook following the absorption method. Most often I follow this second method as I cook 3 cups of rice for our meal. The second method is the draining method which is great if you have a large family or making a lot of fried rice. The first method is the absorption method which works well for lesser rice like 1 to 1 ½ cups. There are 2 ways you can cook rice perfectly for this fried rice recipe. This helps the rice to perfectly cook up to beautiful long grains and also prevents the rice from turning dry and hard after frying it. Whenever I use basmati rice, I prefer to soak it at least for 10 to 20 mins. Soaking rice: To soak or not is a personal choice. This helps to cook the rice to grainy without becoming sticky. Rinsing rice: Always rinse the rice well at least thrice to get rid of the excess starch. But still it is not viable for many of us to eat out often. Large woks, large stoves/burners & high heat imparts a natural smoky aroma which cannot be replicated exactly. Home cooked foods can never beat the flavors of foods served in authentic Chinese restaurants. The right amount of sauces coat the rice with a delicate flavor & transform to a mouth-watering dish. Well-made fried rice is stir fried in a carbon steel or cast iron wok on the highest heat to acquire the unique smoky aroma. Perfectly cooked grainy & non-sticky rice, the right amount of sauce & high heat is what makes any fried rice the best.Ĭhinese food is all about the amazing smoky aroma, saucy flavors and the beautiful colors. Though fried rice originated in the Chinese cuisine, it is a staple in lot of other Asian countries like Indonesia, Thailand, Japan and India. You will find numerous versions across Asia, made with varying ingredients like onions, scallions, preserved meat, garlic etc.
About Fried Riceįried rice is an Asian dish made by stir frying cooked rice in a wok with vegetables, soya sauce and sometimes with meat & eggs as well. So if you plan for a special weekend meal, then try this out with my Veg Manchurian or chilli paneer. It needs no sides, but many of use love those saucy Chinese sides like Manchurian or a chilli gravy when we eat out.
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