Chinese-style Fried Rice
- 2 tbsp vegetable oil
- 4 tbsp sesame oil
- 5 clove garlic
- 1/2 chilli (or chilli flakes)
- 3 mini sweet peppers
- 1 cup cabbage
- 1 cup carrots
- 3 eggs
- 250 grams cooked rice
- 50 ml soy sauce
- Boil rice and set aside (this is a great way to use leftover rice.
- You can also cook it the day before, it's best if it's chilled a bit).
- Grate garlic and ginger (amount of all ingredients can be increased or reduced to taste - I used 6 cloves and about an inch of ginger).
- Cut up chillies and sweet peppers into small strips.
- Julienne the carrots and cut up cabbage into thin strips about 2 inches long.
- Cut up chives.
- Set ingredients aside.
- Whisk up the eggs in a bowl.
- Add oil to frying pan and pour in eggs.
- Allow to cook until just done, flip and remove.
- Cut up the pancake-like egg into thin 2-inch strips and set aside.
- Add vegetable and sesame oils (about half and half ratio) to pan.
- Saute garlic, ginger and chillies for about 3 minutes on medium heat, until fragrant.
- Add cabbage, carrots and sweet peppers (or any other desired vegetables).
- Add more sesame oil if needed.
- Saute until slightly softened, about 5 minutes.
- Stir as needed.
- Add the cooked rice and stir to incorporate.
- Add soy sauce to taste, until the rice is a medium brown (I used about 50ml).
- Let it fry for about 2 minutes.
- Add eggs and chives.
- Stir to incorporate.
- At this point, you can add salt and pepper to taste (I also added sriracha sauce).
- Turn off heat.
- Can be served immediately, but it's also good for later as the flavours will mingle.
- Enjoy!
vegetable oil, sesame oil, clove garlic, chilli, sweet peppers, cabbage, carrots, eggs, rice, soy sauce
Taken from cookpad.com/us/recipes/368605-chinese-style-fried-rice (may not work)