2 cups cooked basmati or any long grained rice
3 tbsp refined groundnut oil
2 tsp finely chopped ginger
4 to 5 garlic pods chopped fine
2 Spring onion whites chopped lengthwise and the greens chopped fine
1 tbsp Light soy sauce
1/2 white pepper powder(adjust to taste)
1 capsicum finely chopped
5 french beans finely chopped and blanched
1 carrot finely chopped and blanched
1 tsp vinegar
Salt to taste
Wash 1 cup rice 3 to 4 times to get rid of excess starch and drain. Put the rice in a heavy bottomed pan. Add double the quantity of water
and 2 tsps of oil (the oil prevents the rice from boiling over and also from sticking to the bottom of the pan. It also enhances the flavours of rice). Bring to a boil.
Stir thoroughly untill the water is absorbed. Fluff up the rice and keep aside.
Heat a wok over a high flame and add 1 tbsp oil and swirl so that it coats the wok. I used a nonstick pan.
Add finely chopped ginger, garlic, and chopped spring onion whites and capsicum to the wok. Add the vegetables and stir fry for a min . Add cooked long grained rice and stir fry. Add white pepper powder and salt. Add light soy sauce, stir fry for a minute, sprinkle vinegar and toss well.
Garnish with spring onion greens. Remove from heat and serve hot.
I have followed tips from The Mainland China Cookbook.
The rice should be tender but not mushy.
Use refined groundnut oil. It makes a huge difference tastewise. Also Chinese cooking requires stir frying on high flame so use oils with high smoke point.
Light soy sauce is saltier so add salt taking it into consideration.
Recipe Courtesy : Vidya Shanbhag Thakur