Three Treasure Fried Rice-One Pot Meal

Ingredients (Serves 4)

For Cooking the rice

• 1 teaspoon oil
• 2 cups long grain basmati or any other rice (white or brown)
• ½ teaspoon salt
• 5 -6 cups water to boil the rice

For the fried rice

• 2 tablespoons oil
• 1 carrot, finely chopped
• 1 red bell pepper, diced
• 1 green capsicum, diced
• 1 tablespoon sweet corn, boiled (optional)
• 4-6 cloves garlic, minced
• 1inch ginger, minced
• 1 small onion, diced
• Salt & pepper to taste
• 2 tablespoons light /dark soy sauce
• 1 tablespoon vinegar
• 2 large eggs
• ½ cup shredded chicken (optional)
• 3 tablespoons spring onions, finely chopped (for garnish)
• 1 tablespoon fresh cilantro, finely chopped (for garnish)
• 1 tablespoon finely minced garlic bits, deep fried to a burnt brown (optional tempering)

Procedure

To make the rice:

1. It is recommended to make the rice at least 1-2 hours ahead of time & cool it until dry and cold. This recipe works best with left over cold stale rice.
2. Wash the rice well at least 2-3 times until the water comes out clear and clean. Drain and keep aside in a colander.
3. Heat 4-5 cups water in a large pot with ½ teaspoon salt & 1 teaspoon oil until it comes to a boil.
4. Add the washed rice and stir on a high flame for about 3-5 minutes or until the rice is almost cooked. A grain of rice crushed between your fingers breaks but does not mash completely. Do not overcook until it gets mushy.
5. Drain into a large colander and immediately dunk the cooked rice into cold water to prevent further cooking in its residual heat.
6. Allow the rice to drain out in a large colander for 15-20 minutes and then keep it to dry out in a plate for at least 1 hour. Your ideal texture for fried rice is now ready: cool, dry & almost cooked.

 To make fried rice:

1. Heat the oil in a large non-stick skillet or wok over medium heat, tilting the pan to coat completely.
2. When the oil is hot, add the minced ginger garlic and stir fry it on a high flame for 1 minute. Add the chopped onion & stir for another minute.
3. Add the rest of the diced veggies and salt pepper & cook on a low to medium flame with a lid, stirring occasionally, for about 3-4 minutes, until they’re crisp-tender.
4. Add the rice and stir to combine, cooking for another 2 to 3 minutes.
5. Push all of the vegetables and rice to the outside of the pan, leaving a clear space in the middle of the pan. If the pan seems dry, add a tiny drizzle of oil to prevent the eggs from sticking.
6. Break the two eggs into the centre and on a low flame, immediately stir them in swift motions until they start to solidify into shreds.
7. Add the shredded chicken, soy sauce & vinegar.
8. Stir the vegetables back into the middle of the pan, distributing the eggs throughout the vegetables and rice evenly.
9. Serve hot, garnished with freshly chopped spring onion and/or cilantro for added flavour & crunch.
10. Optional: A tempering of 1 tablespoon finely minced garlic deep fried to a burnt brown in oil completely takes this dish to another level, if you are a garlic-lover!