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chinese stir fried rice in vintage blue and white Chinese bowl
Chinese Turmeric Fried Rice with Sesame-Scallion Omelette
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Served with curls of sesame-scallion flat omelette, this veg-filled Chinese "fakeaway' fried rice dish is an easy Food To Glow favourite.

Course: DInner
Cuisine: Chinese, Vegetarian
Keyword: easy recipe, fried rice, turmeric
Servings: 4 servings
Calories: 421 kcal
Author: kellie anderson
Ingredients
  • 4 eggs organic
  • 1/4 tsp Chinese 5-spice powder optional
  • white pepper and salt
  • 2 tsp sesame seeds
  • 4 scallions/spring onions ends trimmed; cut thinly at an angle
  • 2 tbsp neutral cooking oil I use cold-pressed rapeseed (UK)
  • 1 medium carrot diced into small cubes
  • 100 g broccoli cut into roughly equal-sized manageable pieces
  • 1 tsp turmeric ground or grated fresh
  • 1/2 tsp black pepper freshly ground
  • 3 garlic cloves peeled then minced or finely chopped
  • 1 tbsp very finely sliced ginger more to taste
  • 1 red chilli deseeded and chopped - optional
  • 800 g cooked cooled rice US: 4 cups; I use brown rice
  • 100 g sugar snap peas cut at an angle; or use blanched frozen green peas
  • 2 tsp light soy sauce
  • 2 tsp kecap manis optional; or sweet Japanese soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 tsp rice vinegar or lemon juice
  • 2 medium ripe tomatoes sliced; optional
  • leaf coriander/cilantro optional
Instructions
  1. First of all, let's make the omelette. Heat a little of the oil in a small non-stick skillet. Beat the eggs with a teaspoon of water and the 5-spice powder if using, seasoning with a little salt and white (or black) pepper. Pour into the pan, swirling gently to cover the bottom. Sprinkle over the sesame seeds and a few of the sliced scallion pieces. Cook until all but the centre of the omelette is cooked. Flip the omelette and cook for a further 30 seconds. Turn out onto a cool plate. Roll the omelette up into a cylinder, cover with a tea towel and set aside.

  2. Heat the remaining oil in a well-seasoned or non-stick wok, over a medium-high flame. Add in the carrot, broccoli, turmeric, black pepper, garlic, ginger and chilli, stir frying for up to five minutes. Add the scallions and cook for one minute. Now turn up the flame to high. This is important to prevent sticking. Immediately add in the cooked cooled rice, sugar snap peas (or blanched frozen peas), soy sauce, kecap manis (optional) and fold over until everything is well-mixed. Continue to stir fry for about 4-5 minutes, until the rice is thoroughly heated through. Stir in the sesame oil and rice vinegar or lemon.

  3. Slice the omelette into little spirals and top each serving with some, as well as torn cilantro and sliced tomatoes. If you have any preserved Chinese vegetables or kimchi, add a small dollop of this as well.

Recipe Notes

Notes on the rice: The best fried rice has individual grains and a sturdy texture. For this to happen, the rice needs to be cooked and cooled: leftover rice is the best rice for fried rice. Freshly cooked and still warm will give you soggy, clumpy, oil-clogged fried rice.

 

If you need to cook it just before making the fried rice, rinse 1.5 cups of basmati rice with water until it runs clear, then add to a lidded pan. Pour over 2.5 cups of water and bring to the boil. Immediately cover (if your lid isn't a good seal, cover the pan with foil then add the lid) and turn the heat to the lowest simmer. Leave it undisturbed for 15 minutes. Then turn off the heat and leave a further five minutes. The rice should now be cooked and no water remaining. Spread the cooked rice over a couple of baking trays and fan them with other trays until the rice is a bit cooler. Pop them in your fridge for half and hour, or in the freezer for 15. This will help get closer to the texture you need.

 

Alternatively, use a couple of pouches of cooked rice from the supermarket.

Nutrition Facts
Chinese Turmeric Fried Rice with Sesame-Scallion Omelette
Amount Per Serving
Calories 421 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 313mg14%
Potassium 635mg18%
Carbohydrates 61g20%
Fiber 7g29%
Sugar 7g8%
Protein 13g26%
Vitamin A 3952IU79%
Vitamin C 66mg80%
Calcium 101mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.