Aromatic Vegetable Fried Rice (Su Cai Chao Fan)

Submitted by KristinV

"Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice calls for a clear vegetable stock. You can use a highly processed and scary store bought one :) But for a really authentic and impressive flavour you can go to the minimal effort of making your own. The recipe I use is Recipe#424266 Cooking time does not include preparing the rice."

 

• Ready In: 25mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 tablespoon peanut oil
• 1 garlic clove, finely chopped
• 3 cups cooked long-grain rice
• 1⁄2 teaspoon salt
• 2 tablespoons sesame oil
• 1 tablespoon peanut oil
• 2 garlic cloves, grated
• 1 cm cube fresh ginger, peeled and grated
• 2 stalks celery, cut into thin diagonal slices
• 100 g green beans, cut into thin diagonal slices
• 1 carrot, grated
• 1 cup bean sprouts
• 140 g bamboo shoots, sliced
• 2 spring onions, white part only, finely chopped
• 1 green capsicum, sliced
• 1⁄4 cup clear vegetable stock
• 2 tablespoons soy sauce
• 1⁄2 teaspoon salt
• 1 tablespoon coriander leaves, for garnish

directions

1. Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
2. In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
3. Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
4. Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
5. Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.

Reviews

[threeovens]

The flavor was terrific! I liked that it was mostly vegetables with some rice, instead of rice with a few veggies for color (if you know what I mean). I substitute brown rice to cut the carb count way down. Made for ZWT 6.

 

[Satyne]

This was really yummy and I loved how many veggies were packed in. As a suggestion, for step two, use a wok, rather than a saucepan, so much easier to manage. This smelled lovely and was fun to look at. I'd probably try adding a chilli and peanuts next time I make this just to see how it goes, but it's great just the way it is.

 

[Dienia B.]

if you like chop suey you will like this dish i used coleslaw mix from produce aisle in rreplacement of bell pepper ,i put soy sauce on rice before frying , thats just how i do it ,i used canned veggies but fresh clery it was nice , i didnt add as much sesame oil ,but thats me try this dish it easily goes for one person , and you will noot walk away hungry . i used chicken stock zaar tour 6