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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 1 cup basmati rice in a bowl, submerge in water, and allow to soak for 20 minutes until slightly softened.
Watch out
Do not skip soaking the rice, otherwise the grains will cook unevenly and stay hard in the center.
Exercise caution around high heat and hot boiling water to prevent severe steam burns or hot water splashes. Always ensure pot handle is turned inward away from stove edge to avoid accidental spills.
Pour 6 cups water into a cooking pot on high flame, add 1 tsp cooking oil and 1/2 tsp salt, and bring to a rapid rolling boil.
local_fire_departmentHigh heat, until boiling rapidlyWatch out
Do not omit oil from boiling water, otherwise the rice grains will stick together while cooking.
Add the soaked basmati rice into the boiling pot, stir well once, and boil on medium-high flame for 10 minutes until cooked through but still firm and non-mushy.
local_fire_departmentMedium-high heat, about 10 minutesWatch out
Do not overcook past 10 minutes, otherwise rice grains will lose their long individual shape and turn mushy during stir-frying.
Pour the cooked rice and hot water through a strainer to drain, then pour 1 cup cold water over the rice to stop the cooking process immediately.
Watch out
Hold the strainer and hot pot securely with oven mitts, otherwise scalding steam and hot liquid will burn your hands.
Heat 2 tbsp cooking oil in a pan on high flame, add 2 cloves finely chopped garlic, half finely chopped onion, and 2 tbsp chopped spring onion, stir-frying rapidly until light golden and fragrant.
local_fire_departmentHigh heat, about 1 to 2 minutesWatch out
Keep stir-frying continuously on high heat, otherwise garlic and onions will burn and become bitter.
Add 1/4 finely chopped carrot, 2 tbsp finely chopped cabbage, 2 tbsp green peas, 5 chopped green beans, 1/4 finely chopped capsicum, and 1/2 tsp salt, stir-frying on high flame until cooked yet crisp.
local_fire_departmentHigh heat, about 2 minutesWatch out
Do not overcook the vegetables, otherwise they will lose their crunch and release moisture making fried rice wet.
Pour 2 tbsp soy sauce and 1 tbsp vinegar over the stir-fried vegetables, stir-frying on high flame until evenly incorporated and fragrant.
local_fire_departmentHigh heat, about 30 secondsWatch out
Pour sauce around the edges of the hot wok so it caramelizes immediately rather than pooling in the center.
Add the drained cooked basmati rice, 1 tsp crushed black pepper, and 1/4 tsp salt to the wok, tossing gently on high flame from the bottom up until the rice is thoroughly coated without breaking.
local_fire_departmentHigh heat, about 2 minutesWatch out
Do not press hard or stir violently, otherwise the long basmati rice grains will break and lose fluffy texture.
Garnish with the remaining 2 tbsp chopped spring onion, give one final quick toss, and turn off heat immediately.
local_fire_departmentHigh heat, then offWatch out
Turn off heat as soon as spring onions are mixed in to keep their fresh green color and flavor intact.
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