- 3 tbsp Refined Groundnut oil +2 tsp oil while cooking the rice
- 2 cups cooked basmati or any long grained rice
- 2 tsp finely chopped ginger
- 4 to 5 garlic pods chopped fine
- 2 Spring onion whites chopped lengthwise and the greens chopped fine
- 1 tbsp Light soy sauce
- 1 tsp vinegar
- 1/2 tsp white pepper powder
- 1 capsicum finely chopped
- 5 french beans finely chopped and blanched
- 1 carrot finely chopped and blanched
- Salt to taste
- Wash 1 cup rice 3 to 4 times to let go of excess starch and drain.Set aside for 30 minutes. Put the rice in a heavy bottomed pan. Add four times the quantity of water and 2 tsps of oil. Let it boil and once the rice is cooked,drain off excess water,fluff up the rice with a fork and keep aside on a flat plate.
- Heat a wok over a high flame and add oil and swirl so that it coats the wok. I used a nonstick pan.
- Add finely chopped ginger, garlic, and chopped spring onion whites and capsicum to the wok. Add the vegetables and stir fry for a min . Add cooked long grained rice and stir fry. Add white pepper powder and salt. Add light soy sauce, stir fry for a minute, sprinkle vinegar and toss well.
- Garnish with spring onion greens. Remove from heat and serve hot.
- The rice should be tender but not mushy.
- Adding oil while cooking the rice prevents the rice from boiling over and also from sticking to the bottom of the pan. It also adds flavour to the rice.
- Use refined groundnut oil. It makes a huge difference tastewise. Also Chinese cooking requires stir frying on high flame so use oils with high smoke point. Example: Refined groundnut oil.
- Light soy sauce is saltier so add salt taking it into consideration.