This fluffy and light rice dish is ideal to serve with a variety of Chinese dishes, or, if you prefer, as a light snack. To make it more substantial, I added diced vegetarian ham.
As for the soy sauce, I used light soy sauce here because I like it better and it is easier for me to adjust. However, if you prefer a stronger flavour, then you should use dark soy sauce instead.
¾ cup jasmine rice, rinsed well
1 cup vegetarian ham, diced
½ cup frozen baby peas (petit pois)
½ cup carrot, diced
1 tbsp light soy sauce
A drizzle sesame oil
2 shallots (spring onions), finely chopped
• Cook the rice in a rice cooker. Fluff it up and set aside to cool.
• Heat the oil in a wok and add peas and carrots. Stir-fry them for 3 or 4 minutes and add vegetarian ham. Continue to stir-fry them until the vegetables and ham are crispy.
• Gently stir in cooked rice and soy sauce and stir-fry for another 4 minutes.
• Just before you remove fried rice from heat, add shallots (spring onions) and sesame oil.