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Recent Recipes Advice



Q: Recipe for Vegetable Fried Rice (Indo Chinese Style)
-- Anonymous, USA 01/08/04
 
A:

Source: n/a

Vegetable Fried Rice (Indo Chinese Style)

This dish is the Indo - Chinese version of the traditional Chinese fried rice. The main difference is in the vegetables used and the spice level. It is easy to make and tastes great with cauliflower manchurian or chilli chicken.

Preparation time ([days] hrs:min): 00:20

Cooking time ([days] hrs:min): 00:25

No. of servings: 4


Vegetable Fried Rice (Indo Chinese Style)

List of ingredients:

  • Ingredients:
  • 3 cups basmati rice  
  • 1/2 cup chopped carrots  
  • 1/2 cup finely chopped green beans  
  • 1/2 cup chopped capsicum (bell pepper)  
  • 1/2 cup chopped green onions (spring onions)  
  • 1/2 cup finely chopped onions  
  • 1/2 cup fresh green peas  
  • 1 tsp ginger-garlic paste  
  • 1 tbsp soya sauce  
  • 1/2 tsp white vinegar  
  • 1 tsp chilli sauce  
  • 1 pinch ajinomoto (msg - optional)  
  • 1 tsp salt (or to taste)  
  • 2 in number eggs (optional) (scrambled with butter)  
  • 3 tbsp oil  

Cooking procedure:

Method: First boil the rice in a heavy bottomed pan with plenty of water until almost done. Drain the water, spread on a large plate or platter, separate the grains gently with a fork and cool. In a wok or pan, heat the oil. Add the chopped onions (regular onions) and ginger-garlic paste. Saute until light brown. Then add the chopped carrots, green peas and beans and saute until half cooked. Then add the chopped capsicum and green onions and saute for about 6 minutes or until slightly cooked. Do not allow the capsicum/bell pepper to overcook. It should remain a little crunchy. Then add the soya sauce, chilli sauce, white vinegar, salt and ajinomoto. Mix well. Then add the scrambled eggs and cooked rice and mix gently until thorougly mixed. Serve hot.

Storage Tips:

Tastes best when fresh. Great lunch box idea. Re-heat before use if refrigerated.

Additional Info:

Serve with cauliflower manchurian or chilli chicken.



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