Fried Rice (Indo-Chinese)

Author: kittymatti / Labels:

Mom always makes the perfect fried rice...Indo- Chinese fried rice is the most addictive dish. My bro-in-law Rajesh is also an expert in Indo-Chinese cooking. Obviously, it tastes awesome with sizzling gobhi manchurian or some nice Chinese sauce.

This is my bro-in-law's recipe. This is more like the red Fried-rice (Schezwan variety)

Ingredients:
1 cup rice (basmati or plain)
1 cup assorted veggies ( cabbage, spring onions/green onions, capsicum/bell peppers of different colours, onions, carrots- all finely chopped or cut long and thin)
1 inch ginger piece, 1/2 garlic clove (optional), 2 green chillies- shredded or grind to a paste.
1/2 sp red chilli sauce (Chings brand) or any Chinese red sauce
1/2 sp tom-chi or masala chilli sauce
3 sp watery soy sauce or 1/2 sp thick soy sauce-the Indian variety
1/2 sp vinegar (optional)
1 sp black pepper powder
enough salt,
1/4 sp Ajino moto (Chinese salt) - optional
oil 4 tbsp

Cook rice. Make sure that the cooked rice is grainy. Add oil in a kadai. Add ginger-garlic-chilli paste. Saute well. Add the shredded veggies. Stir fry on high heat with salt. Keep the flame really high and swiftly run the spatula through your veggies. When crisp and half cooked, add the cooked rice. Top it off wit all the sauces, pepper, vinegar, salt and ajinomoto. Adjust to suit your taste. Top it with some fresh green onion/spring onion shoots. Serve piping hot with a nice Indo- Chinese side dish!

My mother's recipe

Veg Fried Rice
Photo Courtesy: Srinivasan, Padmini (Parents)

This is more of the whiter kind of fried rice served in Indo-Chinese restaurants in India.

Ingredients:
4 green chillies
2 inches ginger
1 cup basmati rice
1 tsp pepper
1/2 tsp thick soy sauce (or 3 tsp watery sauce)
1cup assorted veggies ( cabbage, spring onions/green onions, capsicum/bell peppers of different colours, onions, carrots- all finely chopped or cut long and thin)
salt to taste
ajinomotto 1/4 tsp
salt to taste
3 tbsp oil

Cook rice separately.
Add oil in a kadai.
Grind ginger and green chillies together to a fine paste. Add this paste and saute well till the raw smell is gone.
Stir in the veggies and saute on high heat till crisp. Add salt, pepper
Add rice, stir in soy sauce. Mix well. Add Ajinomotto. Adjust soy sauce to taste.
Garnish with green onion shoots. Serve hot.

4 comments:

Anonymous said...

You can use Ching's Soy sauce instead of Ajino Motto and Vinegar.

Nevertheless my all time favorite!!!!

kittymatti said...

Oh yeah, Chings sauce is definitely better..

suganya said...

i tried out... it was yummy...

Anonymous said...

thanks dear

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