Chinese Veg Fried Rice
- Total Time: 30 minutes
- Yield: 2 1x
Description
This has been one of the easiest dinner recipes I have posted. After a long tiring day at work when you don’t feel like making a whole meal consisting of chapati, vegetable, rice and dal, this recipe is a savior.
Ingredients
- 2 cups (480 ml) cooked rice
- 2 tsp oil
- 6 pods of garlic finely chopped
- 1 tsp of MSG
- 5 spring onions chopped
- 3 mushrooms chopped
- 1 carrot chopped
- 1/3 cup (80 ml) green peas
- 1 cup (240 ml) bell peppers-green and red chopped
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) schezwan sauce
- salt as per taste
Instructions
- Heat oil in a wok.
- Once hot add chopped garlic.
- Let the garlic be browned. Then add MSG.
- Now add all the chopped vegetables. Let them cook for 15 minutes.
- Add the dark soy and schezwan sauce.
- Finally add rice and salt. Mix everything well.
- Make sure that everything is cooked on high heat.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 290
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Frequently Asked Questions
Why does the recipe call for cooking everything on high heat?
Step 7 explicitly instructs to cook everything on high heat throughout — this is the key to proper fried rice. High heat evaporates moisture quickly, preventing the rice from steaming and clumping, and gives the vegetables and rice a lightly charred, wok-fried character rather than a stewed texture.
What is schezwan sauce and where do I find it?
Schezwan sauce (also spelled Szechuan or Schezuan) is a spicy, garlicky Chinese condiment made with dried red chilies, garlic, and Sichuan peppercorns. The recipe uses 2 tbsp alongside 2 tbsp of dark soy sauce to season the rice. It is widely available in Asian grocery stores and many supermarkets in the international foods aisle.
When I see ingredients contain MSG, I baffled why? MSG is not health and it is totally chemical made. Sorry, I can’t rate this recipe with high marks because it did not let the fresh ingredients to shine in this recipe.
Dear Amber,
Thank you for your comment! We welcome any and all critique here on Honest Cooking, and we do know that the use of MSG has been the topic of much debate over the years. MSG is actually not “totally chemically” made, and not considered harmful by the FDA. It is Monosodium glutamate, the naturally occurring sodium salt of the amino acid glutamic acid. Industrial MSG (which has the exact chemical composition of natural MSG) is primarily made by bacterial fermentation, a process similar to that of yogurt or vinegar making. Over-consumption of MSG (which you wouldn’t reach with a normal meal), just like many other spices or ingredients, can have a negative effect on digestion and headaches. Also about 1% of the population has an insensitivity to MSG, similar to some people experiencing allergy problems when consuming wine.
Happy Cooking!