Fried Rice — A Twist on an Uncle Roger Favourite
Did you know the Chinese food that most of us crave here in India isn’t Chinese? It’s an evolution of authentic Chinese food based on the ingredients available here in India. But what difference does it make as long as it tastes incredible, right!
But I rarely go out to eat Chinese, especially at the street-side Chinese food joints. Something about them just puts me off. Instead, I have upped my fried rice game to a level where it can rival some of the highest-end Chinese restaurants.
Don’t trust me? Read along and you’ll find out!
Why fried rice
Many chefs and videos have inspired me to try cooking fried rice — Chef Ranveer, Uncle Roger and his love for Egg Fried Rice, Ramsay’s version of Uncle Roger’s Egg Fried Rice, and a Chinese chef I saw on Uncle Roger’s YouTube video.
But it’s so simple and quick that you don’t need any inspiration to make it. The next time you order fried rice, just observe it. You’ll find answers to all your questions right there on your plate about how to make it.
Also, this is the perfect way to use some leftover rice. And it’s quick.
So, let’s start with the ingredients first.
Everything you’ll need for this fried rice recipe
The list is flexible. The quantities are enough for 2 people. Add things you like. Remove things you don’t prefer. Make it your own!
- Leftover cooked rice, approx. 250 grams — if you need to cook fresh rice for this dish, cook it a few hours before and let it rest.
- Foolproof method to make the perfect rice without a rice cooker — check my tomato rice recipe.
- Cabbage — 30–40 grams
- Broccoli — 10–12 florets
- One large onion
- Half a carrot
- One medium-sized green bell pepper
- 2–3 green chilli
- Half an inch knob of ginger
- 3–4 cloves of garlic
- Dark soy sauce — 10–15 ml
- Black pepper
- Salt
- Oil for cooking
That’s everything I’d used. But there were a few things I didn’t have that day that I usually add to my fried rice.
- Cilantro leaves and stems
- Scallions
- Grated Paneer — 100 grams
No MSG. Sorry, Uncle Roger.
Okay, moving on.
The most important part — cutting
Speed is crucial while cooking this fried rice. When you light up the stove, you should have all the ingredients ready. I’ll tell you why later.
But first, start with cutting and chopping all the vegetables. It’s the heart and soul of good fried rice.
- Cabbage — finely chopped, slightly larger than the cooked grain of rice
- Broccoli — florets. I like the chunky broccoli in a spoonful every now and then!
- Onion — long, thin slices
- Carrot and bell pepper — finely diced, similar in size to a grain of rice
- Green chilli, ginger and garlic — finely chopped
Once done, organise the vegetables and lay them separately on a large plate or chopping board. Different vegetables will go into the pan/wok at different times.
Now, let’s get cooking.
Fire up the biggest stove…
And get the thinnest steel kadai/wok/pan, whatever you have at home.
First, make your pan/wok/kadai non-stick
No, you don’t need a non-stick. Your regular steel utensil will become non-stick. Here’s how.
On the biggest stove at the maximum heat, heat up your pan/kadai. Let it become so hot that if you sprinkle some water, it should dance. Once ripping hot, slowly pour the cooking oil from all directions. Ensure that it covers the entire surface area of the utensil.
There you go, your steel non-stick pan is ready. The rice and the vegetables won’t stick.
Next, stir-fry
After you’ve poured the oil and made your pan non-stick, immediately add the onions and the green chilli. Saute it for 30 seconds and add garlic and ginger. Don’t turn the heat down. That’s the beauty of this dish. We cook the entire thing on extremely high heat in the thinnest pan.
That’s why speed and preparation are essential for this dish.
Let garlic and ginger cook for 15–20 seconds. After that, carrots and broccoli. Carrot pieces are small and won’t take long to cook. And broccoli, even if it remains a little crunchy, it’s okay. It’ll add to the texture of the dish. Let them cook for 30–40 seconds.
Season your vegetables at regular intervals with small small pinches of salt. That’ll ensure even seasonings.
Cabbage and bell pepper go in now. Keep the flame high. Stir them nicely and let the cabbage cook for a minute. It’ll lose a lot of its water. But because of the high heat, it won’t lose its texture. Add a bit of salt to quicken the process.
Once the cabbage has been reduced, pour the dark soy sauce on the sides of the pan/kadai/wok. That’ll cook the soy sauce before it interacts with the vegetables. That way, the vegetables won’t taste mushy and too saucy. Cook the vegetables with the soy sauce for 15–20 seconds.
Sprinkle freshly crushed black pepper on the vegetables now. Don’t worry, it won’t burn. Mix, and add the cooked leftover rice.
Stir the rice gently, but mix them thoroughly. Use the back of your spatula to break the lumps of rice, if any. If you can toss the rice in the pan, nothing like it. That’ll keep the rice grains intact. It’ll also add that wok-hai — a hint of smokiness.
Once you’re happy with the rice, taste it one last time before you serve it and check for salt and pepper levels.
Garnish it with scallions and cilantro leaves, serve hot and enjoy!
A few thoughts…
After I’d prepared everything, the vegetables and the rice, it took me 6 minutes to cook. Yep, 6 minutes. It’s that quick.
And the colours are extremely important. If the vegetables lose their bright green, you messed up with the heat.
It’s one of the most satisfying dishes that I make. It seems simple, but you can only perfect it with the experience of making it again and again. And every time I cook it, I tell myself, “Whoa, that’s definitely better than the last attempt!”
But the important question is… will Uncle Roger approve of my recipe?
We’ll see xD
What’s next?
Next week, we cook something that involves spinach and broccoli! Simple, tasty, healthy. Enough hints, I guess.
Tell me in the responses if you’ve cracked it.
This fried rice recipe is a must-try, I’ll highly recommend it. So, try it and let me know how you did.
If you enjoy food reels, I post reels of everything I cook on my Instagram. Here is the latest one!
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See ya!
Xie Xie
