HungryForever

EASY FRAGRANT FRIED RICE

Most of us are familiar with egg-fried rice from our local Chinese, but here I take it one step further by adding extra broccoli and greens to make it the original one-pot meal. Tasty, cheap, and nutritious, it’s a great way of using up any leftover rice.

Servings

Ingredients

Flavorless oilsuch as peanut, for frying
1 red chileseeded and chopped
2 garlic clovespeeled and finely chopped
1-inch piece of fresh gingerpeeled and finely chopped
8ounces broccolicut into small florets
2 big handfuls of shredded greenssuch as Chinese cabbage
3cups day-old cooked jasmine rice
2 eggsbeaten
2 scallionstrimmed and finely chopped
fish sauceto taste
Pinch of sugarto taste

TO SERVE

2 scallionstrimmed and shredded
Lime wedges

Instructions

Heat a large, high-sided frying pan or wok over medium heat. Add a glug of oil and cook the chile, garlic, and ginger for 30 seconds until aromatic.
Add the broccoli and greens to the pan with 1–2 tablespoons of hot water to create a bit of steam. Cook over high heat for about a minute until the water has evaporated and the vegetables are becoming tender.
Add the rice and stir-fry in the pan, mixing it into all the ingredients. Cook for 1–2 minutes until the rice is hot all the way through.
Make a well in the middle of the pan and add the beaten eggs. Sprinkle over the scallions and a couple of drops of fish sauce. Scramble the eggs over medium-high heat until cooked through and separating into clumps, then mix the eggs into the rice.
When the eggs are cooked and mixed into the rice, taste the dish. Add a pinch of sugar and season with fish sauce.
Serve the fried rice garnished with shredded scallions, and lime wedges on the side to squeeze over.

HOW TO ACHIEVE FLUFFY COOKED RICE

To get fluffy grains of rice that don’t stick together, you should always wash rice in a sieve under a running tap to rinse away the starch. Once cooked, if you are not serving it right away, the rice should be cooled down as quickly as possible by spreading it out on a baking sheet and placing it in the fridge. When stir-frying rice, it is essential to use cooked rice that has spent at least a few hours in the fridge, as this helps to dry it. Otherwise, you will end up with a mushy mess.