This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently.




Ingredients:
  • 1 cup long grained rice (Will yield about 2 cups approx. cooked)
  • 2 cloves of garlic – chopped fine
  • 1/2 onion chopped
  • 8 -10 Whole Dry Red Chillies
  • 1 teaspoon freshly ground black peppercorn
  • 1 teaspoon very thinly sliced ginger
  • 4 tablespoons oil (preferably 100% Pure Sesame Oil)
  • 2 teaspoons oil ( to use when boiling the rice)
  • 2 teaspoon white vinegar
  • 2 teaspoon dark soy sauce
  • 1/2 green bell pepper chopped
  • 1/2 cup peas
  • 1 Big carrot chopped
  • 3 sprigs of green/spring onion chopped
  • 1 tablespoon cilantro chopped
  • 1/2 cup shredded cabbage
  • Salt to taste
  • Any vegetable like beans, celery may be added to this.


Method:
  1. Wash the rice very well to wash off the starch. Soak it in cold water and let it sit for about 15 minutes. Strain the water.
  2. Boil 1.5 cups of water, add 2 teaspoons of oil to it and and add the rice. Cook the rice until the water is absorbed (or automatically in a rice cooker.)
  3. Spread the cooked rice in a thin layer on a plate and sprinkle vinegar on it. Let it cool
  4. Heat oil in a Wok. Once its smoking hot, add the crushed black peppercorns and the dry red chilis. The chilis will soon turn darken and smoke.
  5. Add the garlic and the onion. Fry at high heat till the onion starts to brown.
  6. Add the peas, carrots, bell pepper, and ginger and fry at high hear  till all the moisture dries off. This should not take for than 3-4 minutes.
  7. Lower the heat and add the soy sauce. Mix it with all the vegetables and add the rice. Stir it around to mix it and keep frying at medium heat.
  8. Increase the heat to high again. When all the rice is coated, with the sauce, add the cabbage and cook for a couple of more minutes tossing it around fast and sprinkling few drops of water on the wok for the sizzle and the smoke.
  9. Switch off the heat. Add the cilantro and spring onions and cover it for 5 minutes for the heat and the smoke flavor to be absorbed. The smoky flavor is a very distinctive flavor to this dish.
Serve hot with with Hot Oil, or with Vegetable Manchurian, Gobi Manchurian, Chili Chicken, or Chili Paneer.
There are many interpreatations of Singporean fried Rice and I think all very good. Most have the addition of a curry masala and although this recipe doesn't call for it there is no problem with adding it to the dish during cooking, I would suggest at Step#5.

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