Crispy Veggie Fried Rice

I do a variety of fried rices of uncertain provenance, they may be slightly Chinese or Japanese or just indian masquerading as something else. An Asian friend of mine mentioned that she always cooked twice the amount of rice, and stored half of it in the freezer to be used later for fried rices for emergencies. For example, this one, is in case you suddenly discover a vegetarian has sneaked into your house and around the dinner table! 

You need

  • 4 tablespoons canola oil
  • 1 garlic, grated ( I Grate the whole pod, skins and all, in an emergency, to get a small pile of garlic shards quickly)
  • 3 inches of ginger, grated
  • 1/2 a large onion, chopped
  • 3-4 stalks of spring or shallots onion, chopped
  • 2 red chillies, de-seeded and sliced lengthways
  • 4 cups cooled cooked rice (Use short grain, like jasmine, don't  use basmati unless like some you have nothing else in the house!)
  • 2 teaspoons sesame oil
  • 4 teaspoons soy sauce

Heat 2 tablespoons of the oil over high heat. Add garlic and ginger. Cook crisp and brown.  Reduce heat to prevent burning. Use a puri spoon, a slotted spoon, to lift out of the oil onto  paper towels to drain. (I do this in two steps, removing the bits that have browned. )

Add the remaining 2 tablespoons oil and the chopped onions. Turn heat down and keep stirring until transparent and very lightly golden. Add rice, turn the heat up, and mix in rice quickly with two spoons or chopsticks, lifting and stirring to mix all the rice, without any lumps or white bits. Add the green onions. and red chillies. Cook and stir to combine. Mix the soya sauce and sesame oil together and drizzle it around the edges of the wok. Stir and lift to combine.

Sprinkle over the crispy ginger and garlic.