Vegetable Fried Rice (Indo Chinese) 
Yield: Makes around 4-6 servings depending on the additions made 
Ingredients 

FOOLPROOF STEAMED RICE

• 1 cup (7 oz) long-grain white rice
• 1 Tablespoon sesame oil and 1 Tablespoon veg oil
• 1 1/2 cup (12 oz) water
• 1/2 teaspoon kosher salt

1. For this it is best to not rinse the rice but to cook the starch by sautéing it in a medium size saucepan with the 1 Tablespoon sesame oil and 1 Tablespoon veg oil for three minutes before adding the water. 
2. After sautéing, add the salt and measured water and bring to a boil over high heat. Cover and reduce heat to low. Simmer undisturbed ten minutes. Turn off heat and, without removing lid, let sit covered to steam for ten more minutes. Fluff with a fork and serve.
3. For fried rice, set aside to cool (or refrigerate uncovered or until completely dry and grains are easily separated). 

For the Basic Fried Rice 

• 3 cups cooked rice 
• 1/4 cup minced Scallion (Green Onion), sliced thinly 
• 1/4 cup Red Bell Pepper 
• 1/2 cup Green peas (optional) 
• 1/4 cup Green Beans (optional)
• 1/4 cup Carrots, halved and sliced or chopped 
• 1/4 cup chopped Napa Cabbage or bok choy 
• 1/4 cup Celery, halved and sliced or chopped 
• 1 Tbsp Sesame Oil
• 2 Tbsp veg oil 
• 1-2 tsp Garlic, minced 
• 1-2 tsp Ginger, peeled and minced 
• 2 Tbsp Soy Sauce (or Tamari), or to taste 

• 1 tsp chile sauce or chile flakes, or to taste 
• 1/8 tsp Vinegar
• 1-2 tsp Hoisin sauce 
• 1 Egg, made into a thin omelette and sliced up into thin strips 

1. Heat a wok (or any skillet) on high heat. Make sure to keep all the ingredients ready. Add half the sesame oil and half veg oil, followed by scallions, ginger and garlic. Stir for 5-6 seconds and add rest of the vegetables. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This should take about 30-40 seconds. Remove from wok.
2. Next add the rest of each oil and add the rice. Stir until combined. Saute on medium heat stirring constantly for at least ten minutes until rice is dry and starting to brown. If rice sticks make sure to scrape pan to avoid burning.
3. ​Next add the soy sauce, vinegar, chile sauce and Hoisin. Stir for the flavors to combine. Continue to cook for another few minutes. Add sauteed vegetables, egg and combine well, and heat through. Serve.