Fried Rice Recipe – Indo-Chinese


I am not fussy , when it comes to food . At least , not when I am cooking only, for I, Me , Myself . At times , all I need is Fried Rice ( garlic maar ke ) with truck loads of Sriracha ❤ ! Hits the right spot ! Always !

Presenting , Fried Rice , My way ♥ !

Fried Rice : Indo - Chinese Recipe. Comes together in minutes.

Recipe :

Ingredients:

8 Cloves Garlic or to taste – Finely Chopped (The more the merrier 🙂 )

1 Cup Vegetable Medley ,Finely chopped – carrots, beans, bell Pepper or any vegetable of your choice.

1/2  Cup Corn Kernels , Boiled

2 Green Onions – Finely Chopped

Green Onion Greens – For Garnishing

3 Cups Cooked Rice , Cooled , grains separated

2 Tbsp. Soy Sauce

1 Tbsp. Green Chili Sauce

2 Tbsp Oil

1 Tsp. Vinegar (optional)

Method :

1) Heat a Large , heavy – bottomed , non – stick skillet or wok on medium – high heat . Add oil .

2) When the oil is hot , add the garlic . Keep stirring , making sure it doesn’t stick and burn. Cook till the raw smell disappears .

3) Next, add all the vegetable medley – carrots , beans , bell pepper etc + corn. Keep stirring to make sure the veggies don’t stick and burn . This will take a minute or two . Cook until the desired crunch is achieved . We don’t have to cook the veggies fully , or else they’ll become soggy , mushy and lose the crunch .

4) Add the chopped green onions , give it a quick stir and add the soy sauce + green chili sauce. Let the veggies sizzle in it for a few seconds .

5) Now, add rice and combine well. While mixing , handle the rice carefully , making sure the rice grains don’t break. This will take some patience, as the veggies + sauces are at the bottom . If you want to stick to the safer option , you may add the rice first to the stir-fried veggies , followed by the sauces. I like to flavor the veggies , so I prefer adding the sauces first .

6) Add vinegar(if using) and combine well. Cook until the rice is heated well. Garnish with green onion greens . Serve hot !

Tips :

1. The more the oil , the easier it will be to mix the rice and they wont stick together . I have added , what I am comfortable with . Please feel free to add less or more .

2. I haven’t added any extra salt as the soy + chili sauce has enough salt content.

3. This whole process is meant to happen on high heat , but I choose medium – high heat , as I am more comfortable working with it .

4. Make sure all the veggies are finely chopped and are of equal size for quick and even cooking . Keep all the chopped veggies handy , as there will be no time to chop in between.

 

Happy Cooking !

Sonal Kalra 🙂

 

©Foodbound 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

 

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One thought on “Fried Rice Recipe – Indo-Chinese

  1. Pingback: Indo-Chinese | Chili Chicken | foodbound

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