CHINESE FRIED RICE

CHINESE FRIED RICE

This dish is very popular but to get perfect results, we have to be quite careful with balancing the proportions of the rice and vegetables used. This dish requires no spices. For those who prefer a spicy taste, may add crushed green chillies. There are many variations adapted to suit individual palates, but here is the one I have adopted to suit the tastes of my family and friends. It has gained popularity and I would recommend anyone reading this to try it out. You will not be disappointed.

INGREDIENTS

FOR 6 - 8 SERVINGS

1)  2 Large Green Capsicums

2)  3 Bunches of Scallions or Spring Onions

3)  5 or 6 Medium Sized Carrots

4)  1 Small Can of Mushrooms or 6 Large Pieces of Fresh Mushrooms

5)  2 Cups of Corn Kernels

6)  I Whole Bulb of Garlic

7)  Fresh Green Chillies according to your taste (OPTIONAL)

8)  1 Chicken Breast

9)  A Little Soya Sauce

10) A Little Apple Cider Vinegar

11) Boiled Rice (A measure of 5 Cups of good quality Basmati aromatic rice, Before Boiling)

12) One and a Half Cup of Cooking Oil

13) Salt to Taste

METHOD

a)  Wash and soak the 5 cups of rice for about 20 minutes. Boil in plenty of salted water, adding 4 Tbsps of white vinegar to get fluffier, whiter rice. Drain once done and set aside to cool completely. This might take 2 hours or more, depending on weather conditions. I usually give it some hours to get it completely cold. This absolute cooling down of the rice is crucial to the success of this recipe.

b)  Chop all the vegetables in sizes shown above, except the corn kernels of course.  Chop the chicken breast into small pieces as well. For easier chopping of chicken breast, make sure it is partially frozen; cutting the meat becomes much easier.

c)  Take a reasonably large sized wok (preferable for this dish, as tossing becomes easier) or a deep large pan. Pour in the cooking oil and add the finely chopped or crushed garlic, along with the finely chopped or crushed green chillies IF using. Stir for 2 to 3 minutes on high heat.

d)  Still on high heat, add the carrots, give a quick stir and add the mushrooms and corn kernels. Keep stirring on and off until they are sizzling well (For about 8-10 minutes)

e)  Tip in the chicken and continue stirring until it turns white. Add a dash of cider vinegar and a dash of soya sauce and stir fry further for a minute. Tip in the scallions. Toss well with your spatula for about 30 seconds.

f)  Lastly add the pre-cooked rice.  Before you add the rice, do make sure that you have separated the grains well otherwise it will not blend well with the vegetables. Toss well. Check the salt and add more if necessary. Bear in mind that the rice was already salted and soya sauce has a high content of salt. Put the lid in place and lower the flame to make sure the rice is well heated through. Serve hot.

THE RICE SERVED WITH SWEET AND SOUR SAUCE