The bastardized version, in which the only thing Chinese is the soy sauce. This bowl has famously rescued many on cold winter nights, when the only food in the hostel mess is some mucus-y vegetable curry and plain rice. A bowl of rice is borrowed, an onion and a pepper or two are gathered, and the rice is fried in a saucepan on the electric room-heater. It is washed down with strong coffee, and we settle down for another night of studying.
You can use any vegetable that would go in a stir-fry, such as onions, bell peppers, mushrooms, bean sprouts, baby corn, bamboo shoots, carrots, cabbage..all vegetables should either get fried at high heat or stay crunchy. The goal is to avoid steaming them.
4 cup vegetables of your choice, julienned/slivered
3-4 cups cooked long-grain rice (about 1 cup raw)
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
salt and pepper
– Heat oil in your widest skillet/wok. When it starts to fume, add the vegetables and stir-fry on high for a couple of minutes.
– Add rice, soy sauce, vinegar, salt and pepper. Stir-fry for another couple of minutes.
– Serve hot.