Thursday, August 12, 2010

Vegetable Fried Rice

Chinese Cuisine has been a favorite at our home from my childhood and luckily PK shares the same passion for oriental food.  From my toddler days "fried rice and chicken manchurian" has been a regular food especially at restaurants such as China House and Chung King (I believe the latter exists even today ).

This recipe for Veg Fried Rice is purely from memory picked up from the days when my amma used to make this as a special treat on days such as the first day of my summer holidays or on birthdays. I still remember the elaborate preparations taken by finely chopping vegetables and boiling the rice to the right level in a huge vessel. It is much simpler today and can be made in a jiffy with my Braun chopper and the rice cooker.

Vegetable Fried Rice


2 cups of Basmati Rice
1 cup  finely chopped carrot
1 cup  shredded cabbage
1 cup diced capsicum
2 tbsp sweet corn kernels - boiled (optional)
6-7 spring onions chopped
2 tbsp finely chopped garlic
1 tsp finely chopped ginger
3-4 red chillies
1 tsp pepper
2 tbsp sesame oil / vegetable oil
2 tsp soya sauce
1 tbsp green chilly sauce
1 tsp vinegar
Salt to taste
1/2 tsp lemon juice

1. Wash and parboil the rice until it is just short of well done. I use the rice cooker with the ratio of 2 cups of water for 1 cup of rice. Add some salt and a dash of lime juice and few drops of oil. The rice has to be cooked but should remain as separate grains. If you are not sure of the rice cooker technique, just boil the rice in lots of water with salt and lemon juice. Test the rice after 5 minutes. It should be cooked "al dente" i,e in a biteable consistency. Once done, spread on a plate and allow it to cool.

2.In a deep pan, heat up two tbsp oil (I use sesame oil as it gives a lovely oriental fragrance to the food. You can use any other cooking oil). 3. Add the shredded red chillies, garlic and ginger and fry for a minute. 4. Now add the white parts of the spring onion and fry a little. 5. Add the chopped veggies one after another and cook until it is half done. 6. Add the salt (remember that the rice has also been cooked with salt. so adjust accordingly), pepper, vinegar, soya sauce and chilly sauce and saute well for a minute. 7. Slowly add the rice coating it well until all the rice and vegetables are combined. 8. Garnish with the remaining spring onion.

Serve hot with Chilly Baby Corn.
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