Mongolian Fried Rice

Mongolian Fried Rice is a spicy rice dish with loads of different meats and veggies. It packs quite a flavour punch, especially when you make it at home.

In our recipe we’ve used Masterchef Pakistan Premium Rice, which we got from one of our partners ADK General Trading. It’s a really aromatic medium grain rice that remains tender yet not sticky when cooked, making it ideal for fried rices.

You can use the Gannamart App to get the Masterchef Pakistan Premium Rice or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serves: 3

Ingredients:

• 2/3 cups uncooked Masterchef Pakistan Premium Rice
• 1 & 1/3 cup water
• 1 & ¼ tsp. salt (divided)
• 3 & ½ tbsp. vegetable oil (divided)
• 1/3 cup chicken cut into inch cubes (80g)
• 1/3 cup beef cut into half inch cubes (80g)
• 1/3 cup shrimp (60g)
• 3/4 tsp. ground black pepper (divided)
• 1 & ½ tsp. chilli powder (divided)
• ½ tbsp. minced ginger
• 1 tbsp. minced garlic
• ¼ cup thinly sliced onion (1 small onion)
• 2 eggs
• ½ cup sliced carrot
• ½ cup sliced cabbage
• 3 sliced green chilli
• 1 & ½ tbsp. chilli sauce
• 1 & ½ tbsp. oyster sauce
• 1 & ½ tbsp. light soy sauce
• ¼ cup sliced green onion
• 1 cup kangkong leaves

Instructions:

1. Wash the rice thoroughly and then drain.
2. Add the rice to a large pot along with water and ½ tsp. salt and ½ tbsp oil. Cook on high heat for 10 minutes and then cover the pot with a lid, bring the heat down to medium low and cook for another 5 minutes. When cooked, transfer the rice to a bowl and keep it in the fridge while you prepare the other ingredients. This helps the grains to firm up and be separate, decreasing the chances of the rice being mushy when fried.
3. To a bowl, add the chopped chicken, beef and shrimp. Add ½ tsp. salt, ½ tsp. pepper and ½ tsp. chili powder and mix well.
4. Heat 1 tbsp. oil in a pan and add the chicken and beef and shrimp, stir fry on high heat for about 5 minutes, or until cooked through and remove to a plate.
5. To the same pan add 2 tbsp. oil and add minced garlic and ginger and stir fry for half a minute or until the ginger and garlic are soft. Then add the sliced onion and stir fry for 2 minutes or until the onion softens, on medium high heat.
6. Add in the meat and mix well.
7. Push the contents in the pan aside to make a circular empty space in the center and then add in the 2 eggs along with ¼ tsp. salt, ¼ tsp. pepper and ½ tsp. chili powder to that space. Then scramble the eggs by mixing the eggs as they cook and set to a semi firm consistency.
8. Add the carrots, cabbage and green chili and stir fry for about a minute.
9. Add, chili sauce, oyster sauce and soy sauce, ½ tsp. chili powder and stir fry for half a minute.
10. Add the green onion, kangkong, and stir fry for a minute while giving it a good mix.
11. Then add in the chilled rice and combine until everything is mixed and that’s it.