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