1 cup long grain easy cook rice (uncooked) or 4 cups cooked rice
2 celery stalks (Julienne) then cut into fine cubes
2 small carrots (cut into fine cubes)
1/4 bell pepper (green) cut into fine pieces
1/4 bell pepper (yellow) cut into fine pieces
1/4 bell pepper (red) cut into fine pieces
2 spring onions/ scallions (chopped finely)
2 garlic cloves (chopped finely)
1 tsp Chinese five spice
1 tbsp dark soy sauce
1 1/2 tbsp toasted sesame oil
If using uncooked rice, add to boiling unsalted water. Use enough water to cover the rice, i.e. a lot more than needed normally.
NB: We are boiling the rice not steaming it.
After about 5-10 mins test a grain of rice between your thumb and index finger. If the grain crushes with a bit of pressure and feels soft enough to chew yet a bit firm it is ready to drain in a colander. Wait a few minutes longer if you feel that it is not as tender as you would like. NB: The rice must be grainy and not soft.
Once drained, pour a bit of cold tap water over the rice, then drain again. This will prevent over-cooking.
Place a large non-stick pan or Chinese Wok over a medium to high heat.
Add sesame oil and then chopped carrots.
Sauté for 3 mins before adding the celery and garlic.
Sauté for a further 2 mins.
Add the peppers and saute for a minute.
Add the Chinese five spice and soy sauce and mix thoroughly to combine all the ingredients.
Add the cooked and drained rice to the pan and mix all the ingredients together until the rice becomes completely coloured with the soy sauce.
Mix in the chopped spring onions and turn off the heat.
NB: If living in an extremely hot climate, store the rice in the refrigerator after a few hours of cooking if not used as the heat can cause the peppers to ferment and spoil the rice.
Just like my grandma makes it