Fried Rice is yet another way for a quick, tasty and healthy weeknight meal. Following the stir fry technique is the key.
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What goes into a stir fry?
The ingredients in a stir fry always gets added one after the other.
First, the aromatic spices like, garlic and Chili flakes, followed by the protein and then your vegetables. Next comes in your sauces and finally rice.
A final toss and your stir fry is ready. It’s best served right away, steaming hot, from the wok!
You cooked some extra portion of rice last night and now you want to recycle it for family. Fried rice is best made with leftover rice (if you have it at hand!) and a tasty option to consider 😉
Keep in mind that left over rice should have separate grains (not too mushy) and less moisture. If these two are checked off, your dinner is ready in 15 minutes.
Cooking the rice
This is in a scenario where you don’t have left over rice.
Jasmine rice, Basmati rice or any long grain rice can be used. Rice is the base of this dish and if this isn’t cooked right, then the dish is no longer desirable.
Always remember to cook rice “al dente” (should have a bite) for fried rice. This means you need to boil them for a few minutes and drain completely. In some cases, cool water can be added to stop further cooking of rice. Once drained, drizzle oil. This would prevent the rice from clumping together.
Remember, great dishes comes from simple ingredients!
Garlic, chili flakes (optional), protein (optional), 2 to 3 veggies, sauces and rice. This is what goes into making of a tasty dish.
Keep your sauces simple, vinegar, soy sauce and chili sauce (optional).
Related Recipes: Stir Fry Mushrooms, Chili Garlic Paneer
- 1 cup Basmati Rice or Jasmine rice or any long grained rice
- 1 medium sized carrot chopped
- 1/4 lbs Green beans chopped
- 1/2 medium sized Red Onion chopped
- 1/2 cup Cauliflower florets chopped
- 1/2 cup Green Peas
- 1/2 cup Yellow Corn
- 1/4 lbs Shrimp cleaned and ready to use (optional)
- 1 tbsp White Vinegar
- 2 tbsp Soy sauce or Coconut Aminos (gluten free alternative)
- 3 tbsp Red chilli sauce optional
- 3 cloves garlic minced or 2 tsp garlic paste
- 1-2 tsp Red chilli flakes
- 2 tbsp basil leaves fresh
- 2 tbsp sesame oil or olive oil or any cooking oil
- Salt to taste
- 4 cups water for boiling rice
- In a medium bowl, rinse rice well and let it soak for 15 minutes.
- Bring a large pot of salted 4 cups of water to a boil. Add the soaked, drained rice and cook. Stir in occasionally, so that they don’t stick.
- When the rice is al dente (or just cooked), remove the pot from heat and drain into a colander.
- You can also rinse the rice in cool water so that they stop cooking and then drain it well. Drizzle oil and keep it aside.
- Utilize the rice cooking time for “mise en place” (or prepping) of vegetables.
- In a large saute pan/ wok, heat sesame oil. Add chili flakes, basil and garlic and sauté for 30 seconds. Add shrimp. Stir fry for 2 minutes and add onions. Stir fry for 2 minutes and add beans. Stir fry for another 2 minutes. Now add the remaining vegetables.
- Add your choice of vegetables: mushrooms, broccoli, celery, baby corn, scallions, edamame, etc.
- To the stir fried veggies, add the sauces and give it toss. Next add the drained, tossed rice and stir to combine and cook until the rice are hot and nicely coated.
- Transfer the rice to a serving dish/ plate. Serve it immediately when hot with extra seasoning ingredients (like soy sauce or vinegar) on the side. Enjoy!
- If you want to add meat to your stir fry, add it after the aromatics and before the veggies. Stir fry for 1-2 minutes, before adding veggies.
- Choice of meat: Chicken, Shrimp or Red meats.
- Stir frying is always done on a constant high heat.