Three Treasure Fried Rice-One Pot Meal

One Pot meals continue to rule the roost and rightly so! As long as balanced nutrition & convenience goes hand in hand, who is to complain? Also keeping to my promise of eating rainbow coloured food all week, this one is literally – so eat the rainbow!

Chinese Fried Rice is believed to have been invented sometime during the Sui dynasty (A.D. 589–618), in the city of Yangzhou in eastern Jiangsu province. Quite the quintessential comfort food across continents, fried rice is one of the most popular rice dishes the world over! Kids and adults alike, this dish is here to stay, what with its million variations of flavours, be it sweet sour, spicy or just simple plain soy and pepper.

Beautiful long grained rice cooked to fluffy perfection, then tossed with various diced rainbow vegetables & delicate morsels of protein such as chicken, prawn, egg or tofu to offer you a healthy balanced meal. Mildly flavoured with light soy sauce and other condiments and aromatics, then garnished with crunchy green spring onions & finally a punch of flavour lent by tiny bits of burnt garlic!! Isn’t that ideal comfort food so quick & convenient in a one-pot recipe?

Recipe For 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)


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!  


  • 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.
  • Shredded chicken, egg & vegetables are the three treasures used to make this rice.
  • A tablespoon of oyster sauce / chilli sauce can be added along with the soy sauce, as per your taste
  • A burnt garlic tempering on the top is a delightful addition for enhanced flavour.

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