this is a very simple and basic fried rice… celery is the star ingredient in this dish, and is the main flavor you get. its a very simple recipe, and can accompany any Chinese preparation.
mixed frozen vegetables
chicken bouillon cubes
soy sauce light
soy sauce dark
- wash the rice and soak in water. set aside.
- chop the celery into small pieces. slice the spring onions into thin rounds, and separate the white bulbs from the green stalks. set aside.
- in a non-stick pan, heat some oil.
- add the spring onion whites, garlic and celery and stir well.
- when the vegetables turn soft, add the chicken bouillon cube (crumbled) and mix well.
- drain the rice and add it to the pan, mixing well. the rice should be nicely fried and lose all its moisture.
- add four cups water to the rice, and bring it to the boil.
- you could add a bit of pepper to the pan at this stage, if you like your rice a bit spicy.
- bring the water to the boil, cover and reduce the heat to a simmer.
- cook the rice this way for about 15 minutes, till all the water is absorbed and the rice is cooked.
- take the pan off the heat and let the rice rest.
- whisk the eggs with some salt and pepper. set aside.
- in a pan, heat some oil till it is just smoking.
- add the eggs and stir them around to scramble.
- when the eggs are soft scrambled, add the frozen veggies (i used just peas and carrots, but you could use whatever you like) and cook.
- when the veggies are almost done, season with a little salt.
- next, add the previously cooked rice (it should be well rested, with each grain being separated. if not, just fluff it up with a fork before adding).
- mix it up to distribute the egg and veggies evenly.
- add the spring onion greens, light soy, dark soy and chilli vinegar and mix well to combine.
- take it off the heat. serve with any chinese dish.
- optional: you could cook the rice a day in advance and keep it in the fridge. toss it together with the eggs and veggies the next day, just before serving. i find the fried rice turns out a lot better when you use day old rice.