Chinese style fried rice has a sweet and spicy taste. Basically the sauce has one major ingredient which differentiates the flavor between Chinese, Thai and Indian style fried rice.
Will post the other varieties soon. Left over rice works good for all fried rice. Don't use basmati for Chinese or Thai style fried rice. Any medium grain or jasmine rice would be perfect.
Preparation Time :25 mins | Cooking Time :10 mins | Serves: 4
Ingredients:
- Rice - 2 cups
- Ginger - 1 tbsp thinly sliced (julienne)
- Onion - 1/2 sliced
- Carrot - 2 chop into small cubes
- Broccoli - 1 cup
- Peas - 1/2 cup
- Salt to taste
- Sesame oil - 2 tbsp
- Corn oil - 1 tbsp
For Sauce :
- Soy sauce - 2 tbsp
- Ketchup - 1 tbsp
- Chili flakes - 1 tbsp
- Black pepper powder - 1/2 tsp
- Brown sugar - 2 tbsp
Method :
- Cook rice, cool by spreading in a plate.
- Keep the vegetables ready as it is going to be real quick.
- Add all the ingredients for the sauce.
- Take a large pan or wok, add some oil. when hot add the ginger, saute. Keep adding vegetable one by one. Save the onions, we will add it over the end. Sprinkle some salt for the veggies and stir fry.
- When the veggies are half cooked add the sauce, mix. Add the rice and blend all together.
- Make space in the middle, add the onions and spring onions. Mix all together.
- Check your salt as it varies according to the soy used.Finally add some sesame oil and blend all together. Switch off the flame.
- Garnish with spring onions and serve hot.
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