Chinese Rice
A home-style recipe for Chinese Rice. Serves 3–4, ready in about 20 minutes.
Ingredients
- 3 cups cooked rice, cold (from 1 cup uncooked)
- 3 tbsp oil
- 2 eggs, beaten with a pinch of salt
- 1 tsp ginger-garlic paste
- 2 carrots, peeled and finely diced
- Any leftover chicken or vegetables, chopped (optional)
- 2 tbsp soy sauce
- ½ tsp salt
- ½ tsp black or white pepper
- Spring onion, chopped, to finish (optional)
Missing something?
- No rice? Use any other rice, or broken rice (cooks faster).
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No carrot? Use extra cabbage or capsicum.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
Method
- Heat 1 tbsp oil in a wok on high heat. Scramble the eggs for 1 minute until just set, then lift them out.
- Add the rest of the oil and the ginger-garlic paste and stir for 30 seconds.
- Add the carrots and any leftovers and stir-fry for 2–3 minutes on high heat.
- Add the rice and break up any lumps. Stir-fry for 3 minutes until hot.
- Add the soy sauce, salt, pepper and eggs, and toss for 1 minute. Top with spring onion.
Tip: Cold rice from the day before works best; fresh rice turns sticky.