Ingredients

  • 2 cups cooked basmati rice, cooled
  • 2 tbsp oil
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 1 small onion, finely chopped
  • ½ cup carrots, finely chopped
  • ½ cup capsicum, chopped
  • ¼ cup green peas
  • 2 tbsp spring onion
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • ½ tsp black pepper
  • ½ tsp red chilli sauce
  • Salt to taste

👩‍🍳 Method

  1. Prepare rice: Cook the rice until about 90% done. Drain and cool completely. Cold rice gives the best texture.
  2. Heat oil in a large wok or kadai on high heat.
  3. Add garlic and ginger. Stir-fry for 20–30 seconds.
  4. Add onion, carrot, capsicum and peas. Stir-fry on high heat for 2–3 minutes.
  5. Add soy sauce, vinegar, chilli sauce and black pepper.
  6. Add the cold cooked rice.
  7. Toss everything gently on high heat for 2–3 minutes.
  8. Add spring onion and mix.
  9. Taste and adjust salt.

🍗 For Chicken Fried Rice

Add 200 g small pieces of cooked chicken after stir-frying the vegetables. Toss for 1–2 minutes before adding the rice.

⭐ Restaurant-Style Tips

  • Always use cold, dry rice.
  • Cook on high heat.
  • Don't overcrowd the wok.
  • Don't add too much soy sauce—it can make the rice soggy and overpower the flavour.

Serve hot with Manchurian, chilli chicken or Schezwan chicken. 😋