Chinese fried rice

Chinese recipes usually involve cooking food at high temperature for a short time.

Now, I am just a self-made cook, with the internet and some books as my guides. I don’t know how it’s really done professionally or in Chinese households, but I know that it’s best to cook food at low temperature and for a short duration of time. So I cook the vegetables at a low temperature, at 80 degrees.

If you’re using an induction hotplate, it’s easy to monitor the temperature. Otherwise, just cook on low flame.

Use sunflower or peanut oil. Sesame oil also fits well in this recipe.

I first add lots of black pepper to the oil for the flavour to blend in. If you haven’t used it yet, you could also try using Szechuan pepper - it adds a more authentic flavour to the recipe.

Remember, the smaller you cut the vegetables, the less temperature and time they will need to get cooked to your liking. Start cooking the beans first. Carrots can be added a little later. Capsicum needs no more than a minute or two and can go in after the carrots. Cook with the lid on.

Ginger and garlic both have wonderful flavours (and active components) and can be eaten raw, so why cook them? I add these right at the end, after all the other veggies are done cooking. Sprouts and greens can also be added at this stage.

Be mindful of the amount of salt you add to the veggies, because the soya sauce you put in at the end will have a lot of salt.

I like to top it up with roasted peanuts or roasted sesame.