Category Archives: Indo Chinese

☯ CHINESE | INDO CHINESE | VEGETABLE FRIED RICE ☯

“Chinese fried rice” named as a matter of fact

 Oriental terrain knows it is not infact

‘Indo Chinese fried rice’ phenomenal tact pact

Its claim to irrefutable fame

Tickling taste buds is thy game

Pointless playing by thy name

 Balancing the ying and yang

 Sweet ‘n’ sour tastes boomerang

Hot, pungent, warm ‘n’ cold

Plants energy Qi ‘n’ roots the soul

 Family’s touch is always welcome

Magical is the outcome

Creating a beckoning array

It was one such fine day!

CF1

🎼 Standing in the Hall of Fame  And the world’s gonna know your name ‘Cause you burn with the brightest flame  And you’ll be on the walls of the hall of fame – The Script – “Hall of Fame” (feat. Will.I.am)

Prep time : 15 min; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 3 cups Basmati | any long grain rice
  • 1/4 cup thinly sliced Spring onion bulbs | Scallions
  • 1/4 cup thinly sliced Celery (optional)
  • 1/4 cup  thinly sliced Capsicum | Bell Pepper
  • 1/4 cup  thinly sliced Green Beans
  • 1/4 cup thinly sliced Carrots
  • 1/4 cup thinly sliced or shredded Cabbage
  • 1/4 cup sliced Mushroom | Tofu | Baby corn (optional)
  • 1 1/2 tbsp  Soy Sauce
  • 1 tsp Green chilly sauce (optional)
  • 1 tsp  Red chilly sauce (optional)
  • 1 1/2 tsp Tomato ketchup sauce (optional)
  • 1 tsp Vinegar (optional)
  • 1/2 tsp brown sugar
  • Salt to taste
  • 2 – 3 tbsp Sesame Oil

To be ground into a paste :

  • 1 bulb of Garlic, peeled
  • 1 inch Ginger, peeled
  • 1 – 2 green chilies
  • 1 – 2 whole red chilies
  • 1 – 3 whole peppercorns (optional)

Ingredients for garnish :

  • 1/4 cup thinly sliced spring onion greens

Method :

  1. Rinse well and soak the rice for about 15 mins in 4 1/2 cups of water. Cook in a pressure cooker up to 1 whistle or cook in a vessel filled with water and then drain out once cooked. Make sure the grains are separate and not mushy. Set aside.
  2. Thinly slice all the vegetables and mushroom, tofu (if added) . Set aside.
  3. Grind the ingredients under  ‘To be ground into a paste’ in a mixer. Set aside.
  4. Heat the sesame oil in a large wok, preferably on a medium or high flame, with all ingredients close at hand. Fry the ground paste. Add the vegetables and salt. Saute them for a few minutes, when the vegetables are slightly cooked and crunchy, add the salt, sugar, soy sauce, vinegar and other sauces (if used). Cook for a few more minutes. Check the seasoning.
  5.  Next add the cooked rice and toss things around like a pro, taking care not to break the rice grains and making sure all the grains are evenly coated with the gravy. Switch off heat.
  6. Garnish with spring onion greens and serve hot, as is or along with a Manchurian gravy or your choice of sides.CF2

    Indo Chinese Vegetable fried rice

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