Fried Rice Recipe

Cook or prepare rice

If you don't have leftover cooked rice, rinse 1 cup uncooked long-grain rice under cold water until water runs clear. Combine with 1.5 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes. Spread cooked rice on a tray to cool and steam off moisture. Toss with 1 tablespoon vegetable oil to separate grains. Use 3 cups cooled cooked rice for the recipe.

Prepare vegetables: Peel and finely dice the carrot to make about 1 cup. Dice the onion into small pieces. Deseed and dice the capsicum to make 1/2 cup. If using frozen peas, thaw or rinse under warm water and drain. Slice spring onions thinly, keeping white and green parts separate (white for cooking, green for garnish).

Blanch peas (if using fresh): bring a small pot of water to a boil, add peas for 1 minute, drain and refresh in cold water. Drain well before using.

Mix sauces and seasonings: In a small bowl combine 2 tbs soy sauce, 1/2 tbs dark soy sauce (optional), 1/2 tsp white pepper, 1/2 tsp salt, 1/2 tsp vinegar and 1 tsp ketchup. Stir to dissolve the salt and set aside. Have minced garlic, minced ginger and chopped green chili ready.

Heat wok or large nonstick skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the diced onion and the white parts of spring onion. Stir-fry 30–45 seconds until onion becomes translucent but not browned.

Add minced garlic, minced ginger and chopped green chili. Stir constantly for 15–20 seconds until fragrant — do not burn.

Push aromatics to the side of the wok, add the remaining 1 tablespoon oil and add diced carrot and capsicum. Stir-fry 1–2 minutes until they begin to soften but retain some bite. Add peas and continue to stir for another 30–45 seconds.

Increase heat to very high. Add the cooled, separated rice to the wok in clumps. Break up any clumps with the spatula and spread rice into the wok. Let rice sit undisturbed for 20–30 seconds to get slight toasting, then stir and toss to combine with vegetables.

Pour the prepared soy-sauce mixture evenly over the rice. Toss quickly and continuously to coat the grains and cook through, 1–2 minutes. Taste and adjust seasoning — add up to 1/4 tsp more salt or a splash more soy sauce if needed.

Finish with 1/2 tsp sesame oil; toss to distribute. If you like a little more color, add the optional 1/2 tbs dark soy sauce sparingly and toss.

Turn off heat. Stir in sliced green parts of spring onion and sprinkle fried shallots (if using). Give one final toss.

Serve the Indo-Chinese fried rice hot as a main or alongside sauces. Recipe yields about 3 servings.