If there is one dish that I have been in love with consistently, it is fried rice. Most times, this is what I would eat at restaurants in India. After moving here, I noticed that the fried rice I am used to is way different! Since I started cooking, I made fried rice tons of times but eventually I settled on to this recipe.
*Chances are this might be slightly on the spicy side – but easily customisable*
For me, fried rice is almost always made with freshly cooked basmati rice. After cooking, I let the rice cool while I do other things.
For a cup of rice, I use a 250g bag of frozen mixed vegetables most of the year. In summer, I prefer to use fresh vegetables. Along with the vegetables, I use a bunch of spring onions, an inch of ginger, 3-4 garlic cloves and 2 green chillies (ignore the chillies for a milder variation).
The stove should be on medium high through out. Sautee the spring onion bottoms with ginger-garlic-chilli paste in a tablespoon of oil in a wide pan. The ginger-garlic-chilli crush tastes better when done in a mortar pestle than a blender.
Next, add the frozen or fresh vegetables. Sprinkle salt and finely crushed black pepper. Mix and let cook. Pour in a teaspoon of soya sauce. When vegetables are done (they have to be crunchy, not soft), add about half of the spring onion greens.
The rice must have cooled by now. Add the rice to the pan. Mix quickly. Put in the remaining spring onion greens. Let everything combine again. Change stove setting from medium high to low. Do a little taste test. If everything is alright, switch off stove. Add in a small cube of unsalted butter or a teaspoon of olive oil so that it doesn’t look too dry. Let it rest covered for at least 10 minutes. There it is, done!
We eat by itself or with a raita or with a curry. This time, we had it with onion raita (finely chopped raw onions, green chillies in yoghurt and salt).
This has become my go-to recipe for fried rice. Both of us love it. Sometimes, we change the combination of vegetables. We also love the egg fried rice version of this. Everything is the same but just one extra thing to do is scramble 2-3 eggs in a separate pan. Keep it ready to add at the end, just after rice is added. This process, in my opinion, keeps the scrambled eggs fresh and enhances the flavor of egg fried rice!