Aromatic Vegetable Fried Rice (Su Cai Chao Fan) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice calls for a clear vegetable stock. You can use a highly processed and scary store bought one :) But for a really authentic and impressive flavour you can go to the minimal effort of making your own. The recipe I use is Clear Vegetable Stock (Su Cai Zhi) Cooking time does not include preparing the rice. Ingredients:
1 tablespoon peanut oil |
1 garlic clove, finely chopped |
3 cups cooked long-grain rice |
1/2 teaspoon salt |
2 tablespoons sesame oil |
1 tablespoon peanut oil |
2 garlic cloves, grated |
1 cm cube fresh ginger, peeled and grated |
2 stalks celery, cut into thin diagonal slices |
100 g green beans, cut into thin diagonal slices |
1 carrot, grated |
1 cup bean sprouts |
140 g bamboo shoots, sliced |
2 spring onions, white part only, finely chopped |
1 green capsicum, sliced |
1/4 cup clear vegetable stock |
2 tablespoons soy sauce |
1/2 teaspoon salt |
1 tablespoon coriander leaves, for garnish |
Directions:
1. Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
2. In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
3. Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
4. Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
5. Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.
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