Fried Rice

Who does not like fried rice??

This Chinese dish is a staple at all restaurants. And you can easily make it at home too.

White rice - 1 cup

Garlic - 3 or 4 cloves

Red chillies flakes - 1 tsp

Onion - 1 big , chopped 

Carrot - 1 big, chopped

Beans - 8 , cut into thin rings

Cabbage - 2 cups after shredding

Capsicum - 1, cut into small cubes

salt

pepper - 1 tsp

sugar - 1 tbsp

Vegetable oil - 3 tbsp

Celery - 1 stalk

Spring onion - 1

Soak rice in water for 10 minutes. 

Heat 1 tbsp oil in a heavy bottomed pan with a tight lid.

Fry the drained rice till it starts to pop. 

Add a tsp of salt. 

Boil 2 cups of water in a separate vessel.

Now add the boiling water to the fried rice.

Cover the vessel and reduce flame.

Cook for exactly 10 minutes. Do not open in between. And no peeking even after the 10 minutes. Keep closed for a further 20 minutes. Then fluff up the rice with a fork.

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Cut all the vegetables.

Heat the 2 tbsp oil till it shimmers.

and add the minced garlic. 

When it starts turning colour add the red chilli flakes.

Next add onions.

Next add the carrot, cabbage and beans.

Add salt. Be careful as the rice is cooked with salt and the soya sauce ( which we will add later) is salty. 

Mix well and cook covered for 1 minute.

Next add the capsicum.

Mix and cook for 1 min.

Make a well in the centre of the vegetables.

Add the sugar in the middle so that it starts to caramelize. This might take upto 2 minutes. Reduce flame. But don't stir the vegetables. 

Mix the vegetables with the caramelised sugar.

Add the pepper. Mix well.

Make a well again and add the soya sauce.

Mix everything well. 

Next is the rice.

Mix well and fry on high flame for 1 minute.

Decorate with celery and spring onion.

Note - The rice can be cooked a day in advance and kept in the fridge.