Description
A flavorful chinese fried rice that delicately balances the saltiness of soy, and the fierceness of chili with the citrussy sweetness of orange juice
Ingredients
2 cups cooked leftover rice or fresh rice, cooled down to room temperature. I’m using Basmati rice but any medium or long grain rice such as Jamine rice can be used.
1/2 cup scallions
1/4 cup carrots, cut into small rounds, then quartered
1/4 cup broccoli, cut into smal florets
1/4 cup peppers (green or yellow), diced small
1/4 cup baby corn, cut into small rounds, or canned corn
1/4 cup frozen peas
1 tbsp. soy sauce
1 tbsp. orange juice
1/2 tbsp. chili oil (if you like a bit of heat) or regular oil (if no heat, for kids, or eating rice with spicy food)
1/2 tbsp. sesame oil
1 1/2 tsp. garlic, minced finely
1 tsp. salt
1/4 tsp. mild chili powder
Instructions
- Place a well-oiled wok on the stove, and heat on high flame for 2-3 mins. When the wok is smoking, add 1/2 tbsp. each of chili + sesame oil.
- Toss in all the veggies + 1 1/2 tsp. garlic. Cook for 2 mins. stirring, tossing and turning the veggies frequently to ensure even cooking.
- Season with 1 tsp. salt + 1/4 tsp. mild chili powder. Once you season the veggies with salt, they wll give out some water. Continue stirring, tossing and turning on high for 3-4 mins. until the water is burned off, but don’t let the veggies brown.
- Check to see if the carrots are cooked. If they are still a bit raw, turn the heat down to med. and cook for 2 mins. Continue the stirring.
- Add the rice + 1 tbsp. each of soy sauce and orange juice. Mix the rice well with the veggies.
- Turn the heat back upto high and cook stirring frequentlly for 1-2 mins.
- Taste and adjust for seasoning.
- Serve delicous Chinese Fried Rice!
Notes
- I used Basmati rice because that’s the leftover rice I had when making this dish. But Chinese Fried Rice is usually made with a medium or long grain rice such as Jasmine Rice.
- If your veggies are not evenly diced or you are substituing veggies that take longer to cook, consider stir-frying in staggered batches. For instance if you are adding potatoes or larger carrrot cuts, toss the potatoes + carrots +garlic in first. Stir-fry on high for 3-4 mins, then toss in the baby corn, peas, scallions, broccoli & peppers. Continue cooking as per instructions.
- Category: Lunch
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/2 cup
- Calories: 187
- Sugar: 1.9
- Sodium: 727
- Fat: 3.9
- Saturated Fat: 0.6
- Carbohydrates: 34.3
- Fiber: 2.2
- Protein: 4.1
- Cholesterol: 0
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