Shanghai Friedrice


Basmathi Rice – 1 1/2 cups, washed thoroughly & soaked in water for 30 minutes

Canola oil – 2 tbsp

Boiling water / Chicken stock – 3 cups

Salt – 11/2 tsp + 1/2 tsp

Coconut oil – 11/2 tbsps

Onion – 1 big, finely chopped

Button Mushroom – 200 grams, cleaned & chopped

Capsicum – 1 medium, chopped

Turmeric powder – 1/4 tsp

Frozen green peas – 1/2 cup

Pepper powder – 2 tsp


Drain the rice & keep aside. Heat the canola oil & fry the rice till it turns opaque. Add the boiling chicken stock & 11/2 tsp of salt. Cover cook on low heat for 10 minutes. Let this rice cool completely.

 Heat the coconut oil & saute the onion till it turns translucent. Stir in the bell pepper & chopped mushroom. Fry for 4 minutes on high heat; reduce heat to medium add peas, turmeric powder, pepper powder & 1/2 tsp of salt. Fry for 2 more minutes & keep aside. Add the cooled rice & mix well.

This entry was posted in Chinese, rice. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s