Scale
Ingredients
- 4 cups of Cooked Rice* – preferably long grained rice (but any leftover rice will work too)
Vegetables
- 2 cups Spring Onions / Scallions, finely chopped the white bulb) {Use regular onions if unavailable}
- 1 cup Carrot, grated
- 1 cup Capsicum / Bell Pepper, finely chopped
- 1 cup Cabbage / Lettuce, shredded
- 6–8 Green chilli, split in the center (use less for less spicy version)
- 1 teaspoon Ginger, grated
- 4–5 Garlic cloves, minced
Others
- 4–5 tablespoons Vegetable Oil
- 1 tablespoon Soy Sauce (more, if required)
- 1 teaspoon Plain Vinegar
- 1 tablespoon Salt (adjust to taste)
- 2 teaspoons Ground Black Pepper
Notes
- Besides above mentioned veggies, you can also add bean sprouts, crumbled tofu, celery etc. If you eat eggs, you can serve with a boiled / poached egg.
Instructions
- Cooking the Rice
- You can use leftover rice – as long as it is separated and not sticky. Or you can cook rice (preferably long grained rice) and let it cool completely.
- Making the Fried Rice
- In a large wok / pan with high sides, heat 4 tablespoons of oil. Add the garlic, ginger & green chilli. Let it fry for 20 seconds.
- Add the chopped onions / scallions and bell peppers and saute on high for 2 minutes or until onions are translucent. Add the carrots and saute for 30 seconds
- Add the grated cabbage / iceberg lettuce. In just 15 seconds, add vinegar, soy sauce, salt & pepper. Mix well.
- Add the cooked rice and toss it well with the veggies. Let it fry on high for 1 last minute.
- Switch off flame. Garnish with greens of spring onion & serve hot
Notes
- Always cook in high flame and work quickly to avoid burning