Recipe (Serves 2)
Long grain / Basmati rice cooked - for 2 people (about 3 cups)
Carrots - 1 medium sized - cubed or approx 15 baby carrots
Celery - 2 stalks - chopped
Green peas - about 3/4 cup
Capsicum - a quarter - cut into squares
Eggs - 2
Oyster sauce - 2tbsp
Soy sauce - 1 tbsp
Garlic - 1 or 2 pods - chopped fine
Cook and chill the rice, preferably overnight.
Heat the skillet on high heat and add oil. High heat is advised so that the vegetable are fried and cooked, rather than getting steamed, becoming overcooked and watery.
When the oil is hot, add the carrots and the chopped garlic. Saute for a few minutes stirring continuously to prevent the garlic from burning.
Now add the chopped celery and mix well, stirring for a minute or two. Do not overcook.
Add green peas and mix together. After a few minutes, add the capsicum pieces. Stir them around for just a couple of minutes, so that the capsicum remains crisp.
Once the vegetables are cooked to your personal preference, add the chilled rice and mix until it is heated through. Push the rice and vegetable mix to the sides and make space in the center to scramble the eggs.
Add a bit of oil in the center, and scramble the eggs.
Mix-in the scrambled eggs with the rice-vegetable medley.
Combine the oyster sauce and soy sauce in a bowl, add to the fried rice. Toss to coat or mix well.
Serve hot. Enjoy!!! :-)
- The pictured fried rice was made using basmati rice.
- Any type of protein (shrimp, chicken etc) can be added to the recipe to make a tasty non-vegetarian fried rice, or drop-out the eggs for a simple vegetarian fried rice.