I've tried Indo-Chinese Veg Noodles
and it was time I prepared Fried Rice the Indo-Chinese way. I teamed it
with Mushroom Manchurian and voila - a restaurant style lunch at home.
You could use brown rice for a healthy version of the dish. However,
using Basmati rice can be very tempting as the aroma is irresistible!
Ingredients
You could cook all the vegetables together too but the cook time for each vegetable may vary. If you are in a hurry you could cook all together. Cook on high flame only and leave the vegetables crunchy. You could use left over rice too.
You could even grind one red chili and an inch of ginger with 2-3 garlic cloves together and mix it along with the cooked rice for a more pungent taste if you like it real spicy.
I've also cooked it with brown rice and had used just 2 tbsp of oil. It came out well.
Ingredients
- Basmati Rice - 1 1/2 cups
- Carrot - 2
- Beans - a handful
- Capsicum - 1
- Spring Onion - 4 tbsp
- Cabbage - 1/4th cup
- Ginger - 2 inch
- Garlic - 5 cloves
- Oil - 3 tsps
- Salt - as required
- Pepper powder - as per taste
- Vinegar - 1 tsp
- Chili sauce - 1 tsp
- Soy sauce - 1tsp
- Cook Basmati rice with 3 cups of water. Once done sprinkle little oil and spread it on a plate so that it doesn't stick to one another.
- Now chop all the vegetables, ginger, garlic and spring onions finely and keep it ready. Heat a deep frying pan and when hot fry each set of vegetable separately sprinkling oil, salt and pepper on high flame. Make sure the vegetables are crunchy and not soft or over cooked. Fry the chopped ginger, garlic and spring onions separately for 30seconds.
- Finally take all the vegetables, ginger, garlic in the same frying pan together, mix the cooked rice and add vinegar, chilI sauce, soy sauce and mix well. Take care not to mash the rice.
- Garnish with Spring onions. You could serve it with Gobi Manchurian or Mushroom Manchurian.
You could cook all the vegetables together too but the cook time for each vegetable may vary. If you are in a hurry you could cook all together. Cook on high flame only and leave the vegetables crunchy. You could use left over rice too.
You could even grind one red chili and an inch of ginger with 2-3 garlic cloves together and mix it along with the cooked rice for a more pungent taste if you like it real spicy.
I've also cooked it with brown rice and had used just 2 tbsp of oil. It came out well.
Thank
you for visiting. Feel free to comment, I would love to know your
opinion on the recipe. Visit my Facebook page for other recipes.
https://www.facebook.com/Bridecooks
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