Celery Fried Rice
Edit

Celery Fried Rice

this is a very simple and basic fried rice... celery is the star ingredient in this dish, and is the main flavor you get. its a very simple recipe, and can accompany any Chinese preparation.

Nirmala Prem

Ingredients

4-serving
  1. 2 Cups rice
  2. 3 celery stalks
  3. 3 spring onions
  4. 2 eggs
  5. 1 Cup mixed frozen vegetables
  6. 2 chicken bouillon cubes
  7. 3 Tablespoons soy sauce light
  8. 2 Tablespoons soy sauce dark
  9. 1/2 Teaspoon chopped garlic
  10. oil
  11. salt
  12. pepper
  13. chilli vinegar

Method

35 mins
  1. Blank step
    Add Photo

    Wash the rice and soak in water. set aside.

  2. Blank step
    Add Photo

    Chop the celery into small pieces. slice the spring onions into thin rounds, and separate the white bulbs from the green stalks. set aside.

  3. Blank step
    Add Photo

    In a non-stick pan, heat some oil.

  4. Blank step
    Add Photo

    Add the spring onion whites, garlic and celery and stir well.

  5. Blank step
    Add Photo

    When the vegetables turn soft, add the chicken bouillon cube (crumbled) and mix well.

  6. Blank step
    Add Photo

    Drain the rice and add it to the pan, mixing well. the rice should be nicely fried and lose all its moisture.

  7. Blank step
    Add Photo

    Add four cups water to the rice, and bring it to the boil.

  8. Blank step
    Add Photo

    You could add a bit of pepper to the pan at this stage, if you like your rice a bit spicy.

  9. Blank step
    Add Photo

    Bring the water to the boil, cover and reduce the heat to a simmer.

  10. Blank step
    Add Photo

    Cook the rice this way for about 15 minutes, till all the water is absorbed and the rice is cooked.

  11. Blank step
    Add Photo

    Take the pan off the heat and let the rice rest.

  12. Blank step
    Add Photo

    Whisk the eggs with some salt and pepper. set aside.

  13. Blank step
    Add Photo

    In a pan, heat some oil till it is just smoking.

  14. Blank step
    Add Photo

    Add the eggs and stir them around to scramble.

  15. Blank step
    Add Photo

    When the eggs are soft scrambled, add the frozen veggies (i used just peas and carrots, but you could use whatever you like) and cook.

  16. Blank step
    Add Photo

    When the veggies are almost done, season with a little salt.

  17. Blank step
    Add Photo

    Next, add the previously cooked rice (it should be well rested, with each grain being separated. if not, just fluff it up with a fork before adding).

  18. Blank step
    Add Photo

    Mix it up to distribute the egg and veggies evenly.

  19. Blank step
    Add Photo

    Add the spring onion greens, light soy, dark soy and chilli vinegar and mix well to combine.

  20. Blank step
    Add Photo

    Take it off the heat. serve with any chinese dish.

  21. Blank step
    Add Photo

    Optional: you could cook the rice a day in advance and keep it in the fridge. toss it together with the eggs and veggies the next day, just before serving. i find the fried rice turns out a lot better when you use day old rice.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords