Mixed Fried Rice 2.0

Ingredients

• 370 g (2 cups)basmati rice
• 2 tbspbutter
• 2–3 tbsplemon juice
• 890 ml (3¾ cups)hot water
• to tastesalt
• 120–180 ml (½–¾ cup) eachcooked chicken, prawns and beef
• 2scrambled eggs
• 1 smallcarrot, chopped
• 60 ml (¼ cup)beans, chopped
• 1 smallonion, chopped
• 1 smallcapsicum, cut into small cubes
• 1 tbspcelery, chopped
• ½ tbspcrushed garlic
• ½ tbspcrushed ginger
• 2 tbspsoya sauce
• 2 tbspgreen chilli sauce
• 2 cubes (optional)chicken soup cubes
• 2 tbspbutter

Instructions

1. 1

   Cook the rice

   Wash the rice and soak it in water for 25 minutes, then drain it completely. Heat 2 tbsp butter in a pan, add the rice and fry for 5 minutes, or until it starts to crack. Add the lemon juice, salt and hot water, then cook until the rice is done. Spread the cooked rice on a tray and leave it to cool.

2. 2

   Cook the vegetables

   Heat the remaining 2 tbsp butter in a pan. Add the onion, ginger and garlic and cook until softened. Add the carrot, beans, capsicum and celery; cook until the vegetables are done.

3. 3

   Season the mixture

   Add the cooked chicken, prawns and beef, followed by salt and the chicken cubes, if using. Sauté well, then stir in the soya sauce and green chilli sauce until combined.

4. 4

   Combine and serve

   Add the rice and scrambled eggs and mix everything together. Cover and cook for 3–4 minutes, then serve hot.

What is mixed fried rice?

Mixed fried rice is a familiar Indo-Chinese-style dish: rice is combined with vegetables, sauces and a mixture of proteins for a substantial meal. Indo-Chinese cooking brings Chinese-inspired techniques and flavours together with ingredients and seasoning popular in India.

This version first cooks the basmati with lemon juice, then folds it into a buttery mixture of chicken, prawns, beef and eggs. Cooking the rice separately helps it stay distinct when everything is combined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 55g protein, 99g carbs, 34g fat.

Most of the carbohydrates come from the basmati rice, while butter contributes much of the fat and the chicken, prawns, beef and eggs provide protein. The sauces and optional soup cubes can contribute a substantial share of the salt. Balance the plate with a fresh salad or extra non-starchy vegetables.

The rice and lemon

Rice choice: basmati brings long, separate grains to the dish. Soaking it for 25 minutes and draining it thoroughly follows the method and helps prepare it for cooking.

Lemon juice: it goes into the rice with the salt and hot water, rather than being added at the end. Use the listed 2–3 tbsp to suit your preference.

Cook the rice before mixing

Frying: the drained rice is fried in butter for 5 minutes, until it starts cracking, before the liquid is added. Stir as it fries so the grains cook evenly.

Cooling: once cooked, spread the rice on a tray and let it cool before combining it with the other ingredients. This gives it a chance to stop steaming heavily in the pan.

Build flavour in stages

Aromatics: cook the onion, ginger and garlic in butter until soft before adding the chopped vegetables. This order gives the aromatics time to soften without overcooking the smaller pieces.

Sauces: add the soya and green chilli sauces after the proteins and chicken cubes, then combine before adding rice and eggs. Taste before adding much salt, especially if using the cubes and soya sauce.

Keep the texture balanced

Vegetables: carrot, beans, capsicum and celery add a mix of colour and bite. Cook them until done, but avoid letting them lose all their texture.

Final mix: fold the cooled rice and scrambled eggs through the seasoned mixture, then cover for 3–4 minutes. That short covered cook finishes the dish without needing a long fry.

Serve it hot

This rice is a complete, filling plate on its own, with rice, three proteins, egg and vegetables in each serving. Serve it as soon as the covered cooking is finished.

For a meal with more fresh contrast, pair it with a simple cucumber salad or lightly dressed greens. Keep extra chilli sauce on the side for anyone who wants more heat.

Recipe notes & tips

• Drain the soaked rice thoroughly before frying it in butter.
• Spread the cooked rice on a tray as directed so it can cool before mixing.
• Chop the vegetables to a similar size so they cook at a similar pace.
• Add salt cautiously if you are including both soya sauce and chicken cubes.
• Have the cooked proteins and sauces ready before starting the final pan stage.

Variations

• Skip the cubes: leave out the optional chicken soup cubes for a less intensely seasoned version.
• Adjust the chilli: use less green chilli sauce for a milder result.
• Change the vegetables: swap in other chopped vegetables you have available, keeping the pieces small.
• Use one protein: make the dish with chicken, prawns or beef alone while keeping the stated method.
• Add fresh garnish: finish with chopped spring onion for a fresh, savoury note.

Common mistakes to avoid

• Wet rice: drain it completely after soaking so excess water does not interfere with frying.
• Crowded cooling: spread the cooked rice on a tray rather than leaving it piled in the cooking pan.
• Overcooked vegetables: add them after the onion, ginger and garlic have softened and cook only until done.
• Too much salt: taste the mixture before seasoning heavily because the sauces and optional cubes are already seasoned.
• Skipping the covered finish: cover the pan and cook for 3–4 minutes so the combined ingredients heat through.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions