Vegetable Fried Rice
This fried rice pairs nicely with schezwan cauliflower and was taught by the same chef. Do try to use leftover rice for this as it really helps keep the grains separate while frying. From start to end, this takes a maximum of 15 minutes including chopping vegetables.
Another one of interesting his tips on chinese cooking was that the size of vegetables for any chinese dish should match th size of the carb ! So, for fried rice, the ingredients need to be diced in small cubes and for noodles, they should be chopped into thin strips resembling the noodles.The rice should not be in the wok for more than 3 to 4 minutes max !
Cooked Rice 2 cups
Mix vegetables chopped finely 1 cup
( I used carrots, bell peppers, spring onions, french beans and bean sprouts)
Chopped garlic 1 tsp
Chilli paste 1 tsp ( optional)
Light soya sauce 2 tsp
Oil 1 tbsp
Salt to taste
Heat oil in a wok and add garlic and chilli paste. Fry for 20 seconds and add the vegetables except beansprouts and spring onion greens. Fry for 30 seconds or so and add the rice. Splash in soya sauce and salt if required and toss together . Add beansprouts and fry for another 30 seconds. Garnish with spring onions and serve.