Method

Use day-old refrigerated rice — never freshly cooked (it clumps and turns mushy). Break up any clumps in the rice with your hands. Prepare all vegetables in advance — stir-frying moves fast.
About 5 min
Tip: Day-old cold rice is the single most important factor for fried rice. The drying of the rice surface allows it to fry rather than steam.
Heat wok until smoking hot. Add oil. Add garlic and spring onion whites — stir-fry 30 seconds. Add carrot and capsicum — 1 minute. Add cabbage — 1 minute. All vegetables should be cooked but crunchy. Push to the side of the wok.
About 5 min
Tip: Keep everything moving. In Indo-Chinese cooking, ingredients should never sit still in the wok.
Add the Schezwan sauce to the centre of the wok — let it sizzle and fry in the oil for 30 seconds (this releases its full flavour). Add the rice. Toss everything together over highest heat for 2–3 minutes. Add soy sauce and vinegar. Taste and adjust. Finish with spring onion greens. Serve immediately.
About 5 min
Tip: Frying the Schezwan sauce first (before adding rice) is the restaurant trick for deep, smoky flavour.

Nutrition per serving (estimate)

Contains: soy