Celery Fried Rice

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


  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


35 mins
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    Wash the rice and soak in water. set aside.

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

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    In a non-stick pan, heat some oil.

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

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

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

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

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

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

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

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

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

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

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    Add the eggs and stir them around to scramble.

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    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.

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

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    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).

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    Mix it up to distribute the egg and veggies evenly.

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

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

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    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.

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