We all love rice from the Chinese take-away, even though we know it’s full of MSG, has almost zero nutritional value, and comes in those awful plastic or tin containers. It’s a guilty pleasure of mine, and a staple with almost any order, and I’ve failed many times to make a decent homemade version… until today. Today I have created a beautiful, homemade, Chinese style fried rice that’s both healthy and delicious. This breakthrough came after a recipe search done because I couldn’t think of anything to make for dinner. I stumbled upon a whole host of fried rice recipes, and after reading through a few of them, had both the inspiration and the ideas that I needed to put together my own dish, which I promptly went downstairs and did, and which was a thorough success. Here’s my recipe for Spicy Veg Chinese Fried Rice.
Ingredients: – Rice (I used basmati and wild) – 1 Bell Pepper – 1 Red Chilli – 1 Leek – 2 Cloves Garlic – 1 Brown Onion – 3 Eggs – Salt – Pepper – Soy Sauce – Chinese 5 Spice – Paprika
To start, select what rice you want to use and begin boiling a saucepan of water to cook it in, then dice your onion, garlic, pepper, leek and chilli, and put to one side for later. Then crack your eggs into a mixing bowl or jug and add a few drops of soy sauce, some salt and pepper, and beat either with a whisk or a fork until smooth and creamy, then set aside for later. By this time the water should be boiled and you can add your rice. If the water boils before this point don’t wait until now to put the rice in, put the rice in as soon as you can. When the rice is boiled you can strain it and put it to one side until you need it.
Once you’ve got everything prepped and the rice is on, drizzle a small amount of oil in the bottom of a large pan, preferably a wok but a large and deep saucepan will do. Heat the oil and then pour in the egg mixture so that it covers the base of the pan and cook until it creates a sort of egg pancake. When you try to flip your egg-pancake it will probably break, this is fine as you’ll need to break it up anyway, kudos to you if you flip it and it doesn’t break.
Once the egg is done you can turn the heat up, remove the egg from the pan onto a plate or bowl, and cut or break it up into pieces. Leave until later. If your rice is still cooking at this point you need to wait until it’s done before continuing. Be careful not to overcook it, if anything it’ll be better ever so slightly under-cooked as you’ll be cooking it more in the pan anyway.
When your rice is strained and ready to use, drizzle a small amount of oil into the same pan you’ve just used for the egg – don’t worry about cleaning it unless you’ve burnt it. Heat the oil, add all the vegetables and wack the heat right up, you want to be stir frying these vegetables with rapid exposure to heat. Add some salt, pepper, paprika, and Chinese 5 spice, and make sure you keep stirring. After a few minutes add the rice and the egg and mix together thoroughly. Add some more spices if you feel to, it’s totally up to you.
Cook for approximately another ten minutes, stirring often to make sure it doesn’t stick, and then it’s ready to eat. Serve on it’s own or as part of a larger meal. Enjoy your Spicy Veg Chinese Fried Rice, and if you liked it, don’t forget to share it with your friends so they can enjoy it too!