Fried Rice

Recipe by Sejal

Ingredients:

  • 3 cups cooked rice (preferably cooled or leftover rice)

  • 2–3 tsp cooking oil

  • 3–4 garlic cloves, finely chopped

  • 1–2 green chilies (Serrano or Thai green chili), finely chopped

  • 1 small onion, finely chopped

  • 1 small bell pepper, chopped

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 1 tsp curry powder

  • 1–2 tbsp water (to prevent spices from burning)

  • 1 cup choice of vegetables (e.g., mushrooms, cabbage), chopped

  • 1–2 tbsp dark soy sauce

  • ½ cup boiled vegetables (carrot, corn, green peas)

Instructions:

  • Heat oil in a large pan or wok over medium heat.

  • Add finely chopped garlic and green chili; sauté until fragrant.

  • Add chopped onion and bell pepper; cook until slightly soft.

  • Sprinkle in salt, black pepper, and curry powder. Add a splash of water and cook for 1–2 minutes to prevent the spices from burning.

  • Add your choice of vegetables (e.g., mushrooms, cabbage) and cook until tender.

  • Pour in dark soy sauce and stir well to coat the vegetables.

  • Add boiled vegetables (carrot, corn, green peas) and mix.

  • Add the cooked rice and stir-fry on high heat for 3–5 minutes until everything is well combined and heated through.

  • Taste and adjust seasoning if needed. Serve hot.

Serving Suggestions:

  • Serve as a main dish with a side of fried or scrambled eggs.

  • Pair with grilled chicken, tofu, or shrimp for a complete meal.

  • Garnish with crispy fried shallots, sesame seeds, or chopped spring onions for extra flavor.

  • Add a spicy chili sauce or sriracha on the side for those who like heat.

  • Can be served warm or at room temperature, perfect for lunch boxes or picnics.