Aromatic Vegetable Fried Rice Su Cai Chao Fan Recipe

Name: Aromatic Vegetable Fried Rice Su Cai Chao Fan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons peanut oil; 0 garlic clove; 3 cups cooked long grain rice; 3/4 teaspoon salt; 2 tablespoons sesame oil; 4 cloves minced garlic; 1 tablespoon minced fresh ginger; 1 cup chopped celery; 1/2 cup chopped green beans; 1/2 cup shredded carrots; 1 cup bean sprouts; 1/2 cup sliced bamboo shoots; 2 chopped spring onions (green parts only); 1/2 cup chopped green capsicum; 1/2 cup vegetable stock; 2 tablespoons soy sauce; fresh coriander leaves (for garnish)

Unlock the secret to unbelievably flavorful fried rice! This Aromatic Vegetable Fried Rice (Su Cai Chao Fan) recipe starts with a key step: tossing cooked rice in peanut oil for a nutty base. Then, we build layers of flavor with vibrant vegetables stir-fried to perfection in sesame and peanut oil. For an extra touch of authenticity, make your own simple vegetable stock (recipe #424266 – minimal effort, maximum flavor!), or use a store-bought broth. Get ready for a quick, healthy, and incredibly delicious meal that's perfect for a weeknight dinner or a special occasion.

Prep Time 15 mins

Cook Time 25 mins

Calories 325.4 kcal

Protein 14g

Rating 5.0 (3 Reviews)

Aromatic Vegetable Fried Rice Su Cai Chao Fan

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aromatic Vegetable Fried Rice Su Cai Chao Fan

2 tablespoons peanut oil
0 garlic clove
3 cups cooked long grain rice
3/4 teaspoon salt
2 tablespoons sesame oil
4 cloves minced garlic
1 tablespoon minced fresh ginger
1 cup chopped celery
1/2 cup chopped green beans
1/2 cup shredded carrots
1 cup bean sprouts
1/2 cup sliced bamboo shoots
2 chopped spring onions (green parts only)
1/2 cup chopped green capsicum
1/2 cup vegetable stock
2 tablespoons soy sauce
fresh coriander leaves (for garnish)

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How to Make Aromatic Vegetable Fried Rice Su Cai Chao Fan

Heat 1 tablespoon peanut oil in a wok or large skillet over medium heat. Add 2 cloves minced garlic and sauté for 10 seconds until fragrant.
Add 3 cups cooked rice and 1/2 teaspoon salt. Toss to coat the rice evenly with the oil.
Heat through, then remove from heat and set aside.
In a clean wok or skillet, heat 2 tablespoons sesame oil and 1 tablespoon peanut oil over medium heat. Add 1 tablespoon minced ginger and 2 cloves minced garlic; sauté for 15 seconds.
Add 1 cup chopped celery, 1/2 cup chopped green beans, and 1/2 cup shredded carrots. Stir-fry over high heat for 2-3 minutes until slightly tender-crisp.
Add 1 cup bean sprouts and 1/2 cup bamboo shoots (sliced). Stir for 1 minute.
Add the cooked rice, 2 chopped spring onions (green parts only), and 1/2 cup chopped green bell pepper. Toss to combine.
Stir-fry for 1 minute.
Add 1/2 cup vegetable stock, 2 tablespoons soy sauce, and 1/4 teaspoon salt (or to taste).
Continue to stir over high heat for 1-2 minutes, until the stock is absorbed and the rice is heated through. Garnish with fresh coriander leaves and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

20g

Fat

11g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Side Dishes Rice Asian Chinese Vegan Vegetarian Dietary Pasta Rice And Grains Long Grain Rice