I’ve seen lots of fried rice in my life. Some have weird vegetables, some have chunky veggies, others have meat, some have tofu, I prefer chicken, seen a lot with egg on top. Despite all the fried rice I’ve seen, I still make this really simple cheat version (no wok needed!) that I developed. It’s packed with flavour and totally fool-proof, which makes it awesome for those busy days when you just SO want to be on a couch, and not in the kitchen!
Below you’ll note that I use a frozen veggie mix. Of course, you could sit there chopping your own, but I want to make life easier for me and any lazy chefs out there.
2 cups frozen mixed vegetables
3 cups medium grain white rice
2 tbs oil (any type is fine)
2-3 cups water
2 tbs kecap manis (sweet soy sauce)
1 tbs tomato paste
3/4 tbs baharat
1/4 tbs ground black pepper
1/3 tbs onion powder
1 tbs Vegeta gourmet vegetable stock powder (you can use any vegetable stock you like)
Soak the rice in cold water for no less than 30 minutes.
Choose a saucepan, and add the vegetables into it.
Continue adding all the spices and sauces into the saucepan.
Mix in with 1 cup of water.
Add on high heat and cook until the vegetables begin to soften.
The water should be boiling by now.
Add the rice and reduce the heat to low.
Add enough water to immerse the contents under by 2-3 cms.
Add in the 2 tablespoons of oil.
Cover and let it cook for 20 minutes. At this mark, stir it carefully to check if it’s cooked. If you feel that it needs more water, add a bit in, but be careful so you don’t end up with a sloppy mess. I would have given precise measurements, but I don’t measure myself! A helpful hint, if the rice is too sticky and wet, add another tbs of oil and keep the saucepan uncovered to evaporate the water. Stir it every few minutes.
Cover and leave on low heat until the rice has completely cooked.
Garnish with roasted cashews and parsley.