Some tips on making the perfect fried rice.
#1 - Always Use rice that has been cooked and refrigerated .Freshly cooked rice is moist , soft and sticky which is a big no for fried rice.
If you want to make fried rice and don’t happen to have day-old rice on hand, you can cook and cool the rice and only the proceed to make fried rice.
#2 - Instead of salt use Soy sauce to season the rice and vegetables.
#3 - Cook on high heat
- Cooked Basmati/Biriyani/Jasmine Rice - 3 cups
- Bell pepper - 1/2 of a medium cut into small pieces(I used red)
- Spring Onion - 1 bunch chopped
- Onion - 1/2 chopped
- Ginger - 1/2 tsp grated or crushed fine
- Garlic - 4 cloves grated or crushed fine
- Cabbage - 1/4 cup chopped
- Carrots - 1/4 cup chopped
- Beans - 1/4 cup chopped
- celery - 1 stalk chopped fine (optional)
- Eggs - 3
- salt - to taste
- Pepper - to taste
- Soy sauce - to taste
- Chicken breast - 1 whole
- Sambal olek - 2 tbsp (optional)
- Vinegar - 1/2 tsp
- Oil - 3 tbsp
Add the whole boned-skinned chicken breast and the 2 tbsp of sambal olek/chilly sauce to a pan and add 2 tbsp of water and cover and cook until chicken is cooked (About 10 minutes).
Shred this chicken with 2 forks or cut into small cubes and keep aside.
Heat 2 tbsp oil in a wide nonstick pan/wok and add in the ginger and garlic and stir fry until fragrant.
Add in the chopped onion and stir fry for a minute.
Add in the rest of the chopped vegetables and enough Soy sauce to taste and stir fry on high flame for a minute.
Push the vegetables to the side of the pan and add in the 1 tbsp oil to the pan.
Break in the eggs and sprinkle salt and pepper and scramble in the center of the pan until the eggs are cooked.
Stir in the veggies and add the cooked rice to the mixture and stir well.
Add more soy sauce to taste (until the salt is balanced) , add in the vinegar and few pinches of crushed pepper.
Add in the cubed/shredded chicken and mix well.Stir fry on a high flame stirring constantly until the rice is warmed through and turns toasty.