Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sesame oil (or any oil that your prefer)
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons chopped garlic
  • 1/4 cup chopped onions
  • 8 ounces sliced mushrooms (225 g, I used button mushrooms but you can use any variety of mushrooms)
  • 2 tablespoons chopped green bell peppers
  • 2 cups cooked and cooled white rice
  • 2 teaspoons dark soy sauce (or light soy sauce, use tamari for gluten free)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt (or to taste)
  • 2 tablespoons chopped green onions
  • 1 tablespoon finely chopped celery

Instruction

  • The best-fried rice is made over high heat in a light bottom wok. You need to be super quick while adding the ingredients otherwise they may burn. So make sure to gather all the ingredients before you start to cook.
  • Heat oil in a light-bottomed large wok (or a large skillet) over medium-high heat.
  • Once the oil is hot and shimmery, add garlic and ginger and saute for 3-4 seconds.
  • Now add onions and saute for 10-15 seconds.
  • Add bell pepper and mushrooms and fry until the mushrooms are browned and their moisture is evaporated (1-2 minutes), stirring frequently.
  • Add rice, soy sauce, vinegar, black pepper, and salt. Be very careful while adding additional salt as soy sauce is also very salty.
  • Mix everything well using a spatula until the rice grains are coated with the sauce.
  • Add green onions and celery and mix well.
  • Check for salt and sauces and add more as per your taste.
  • Garnish with some chopped green onions and toasted sesame seeds and serve hot.