Sticky Hakka Fried Rice

Name: Sticky Hakka Fried Rice
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tsp sugar; ½ tsp ground white pepper; 500 g (1 lb 2 oz/3¼ cups) cooked sticky rice, cold; 1 tbsp dark soy sauce; 60 g (2 oz) mangetout (snow peas), sliced diagonally; 60 g (2 oz) mangetout (snow peas), sliced diagonally; 100 g (3½ oz) Chinese cabbage or white cabbage, shredded; 60 g (2 oz) baby corn, sliced diagonally; 1 green bell pepper, cut into matchsticks; 100 g (3½ oz) Chinese cabbage or white cabbage, shredded; 6 dried Kashmiri chillies; 1 carrot, cut into matchsticks; 3 tbsp oil; 2 large garlic cloves, crushed; 8 spring onions (scallions), white parts finely sliced diagonally, and green parts cut into long, thin strips; 8 spring onions (scallions), white parts finely sliced diagonally, and green parts cut into long, thin strips; 250 g (8¾ oz) fried tofu pieces, to serve; ¼ tsp MSG; ½ tsp salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

A wholesome dish, and by that I mean pleasingly stodgy. This quick wok-fried rice pairs well with fried tofu. Any leftover, cold sticky rice is fine to use. If sticky rice isn’t your thing, you can swap it for jasmine, basmati or even brown rice.

Ingredients

8 spring onions (scallions), white parts finely sliced diagonally, and green parts cut into long, thin strips
3 tbsp oil

Asia
India
Leftovers
Vegan

Method

Place the spring onion (scallion) greens in a bowl of ice-cold water. Refrigerate until needed.
Heat the wok until smoking hot. Add the oil and garlic, dried chillies, spring onion whites, carrot, bell pepper, cabbage, baby corn and mangetout (snow peas). Stir-fry over a very high heat for a minute or two.
Add the cooked rice, soy sauce, sugar, white