Chinese Rice Dish Using Basmati Rice

Scrumptious, nutritious, budget friendly, fast and easy to prepare and universal in its appeal fried rice is more than just a staple dish in most parts of the world; it is a culinary delight limited only by the imagination of who so ever is preparing it.

So let your creative juices flow, tweak to your heart’s content and see where you can take this fried rice recipe as you warp it into your very own “special fried rice”.

Bell Peppers

Ingredients

• 5 Cups of Cooked White Rice (preferably day old leftovers)
• 1 Cup of Fresh Peas and Carrots (use the frozen varieties if fresh produce is not available)
• 6 Garlic Cloves
• 2 Large Eggs
• 1 Large Onion
• 1 Multicolored Bell Pepper
• 2 Tablespoons of Vegetable Oil (for frying)
• ½ Tablespoon of Turmeric
• Soy Sauce (for serving)
• Freshly ground Sea Salt and Black Pepper (season to taste)

Note: If using frozen peas and carrots thaw them out

Method

1. Peel and dice the onion. Then destalk and medium dice the bell pepper.
2. Peel, trim and then mince the garlic cloves (using a garlic press is the easiest and most consistent way of doing this).

   
   Garlic and Garlic Press

3. Beat the eggs and then heat up your wok or fry pan. Once your wok or fry pan is up to temperature add in a little vegetable oil or non-cooking spray. Next up add in the beaten eggs and scramble them until they are fully cooked (both yolks and whites should now be solids and more or less evenly distributed throughout the mixture. Remove from heat and transfer scrambled eggs to a bowl and then set aside for now

   
   Beaten Eggs
   

4. Bring your wok or fry pan back up to temperature and add in some more oil. Once the oil is heated add in the garlic, onions, bell pepper peas and carrots. Continue stir-frying until the vegetables reach your desired degree of softness/tenderness.
5. Add the rice and continue stir-frying for another 2 minutes then stir in the scrambled eggs and the turmeric. Continue stir-frying making sure that all of the ingredients are more or less evenly distributed throughout the mixture.

Serving

Serve with soy sauce (I prefer the Kikkoman brand of soy sauce as their product is always of a reliable quality, texture, aroma, consistency and taste). You could also add a little soy sauce at the same time as you return the scrambled eggs to wok/fry pan for final heating and integration with the other ingredients already contained in the wok/fry pan (rice etc).

Wok and Wok Stove

Another point worthy of mention is that you can use practically anything that you have lying around or left over from previous meals as ingredients in this fried rice recipe. But above all enjoy!