Fried rice- w/bouillon/stock cube
- Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
- Garlic, finely chopped or minced, 1-2 cloves
- Fresh Green or Red chilies, finely chopped, 1-2
- Bouillon /Stock cube, any flavour of your choice, crumbled, 1
- Onions, finely chopped, ¼ cup
- Vegetables of your choice, finely chopped, 1 ½ cups veggies (I used sweet corn and green beans this time round – the options are endless celery, bell peppers, bean sprouts, green peas, carrots, mushrooms, leeks etc)
- Soy sauce, ½ tsp for every cup of rice (or less if you want a lighter colour)
- Salt, if needed (depending on the soy sauce and stock cube you are using, you most probably won’t need to add)
- Oil, 1 tbsp
Break up any large clumps of rice before you start cooking.
Heat a large wok on high heat for about a minute.
Swirl in the oil and heat till it starts to shimmer.
Reduce the heat to medium. Add in the garlic, chilies and onions and stir fry until fragrant.
Add in the crumbled stock cube and stir well.
Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.
Add in the rice, soy sauce, salt and toss everything well together.
Stir and toss to mix until rice is well coated and heated through. Taste and adjust seasonings if necessary.