Thursday, 29 September 2011

Fried Rice Recipes...

Basmati rice 2 cups
Pineapple ½ cup, finely chopped
Onions ½ cup, finely chopped
Cabbage ½ cup, thinly sliced
Carrots ½ cup, thinly sliced
Green beans ¼ cup, thinly sliced
Eggs 2 nos
Minced chicken ½ cup
Ginger n garlic 1 TBSP, each chopped
Green onions 2 stalks, green and white chopped separately
Soy sauce 3 TBSP, divided
Tomato chilly sauce 2 TBSP, divided
Pepper powder 2 tsp divided
Oil 2 TBSP
Salt as needed
Water 4 cups or to cook rice


Soak the rice in water for 30 minutes. Cook the rice with 4 cups water with salt and 1 TBSP soy sauce. Once cooked, cool and leave in refrigerator for an hour or until ready to use.

Meanwhile in a deep bottomed wok or pan at med-high heat, add little oil and sauté the onions and white bulb of green onions. When it starts to turn translucent add the ginger and garlic and sauté till raw smell goes off. Add the eggs and scramble well. Next add in the minced chicken and all the veggies. Sauté all these for 4-5 more minutes. Now add the rest of soy sauce, tomato chilly sauce, pepper powder and sauté nicely. Throw in the finely chopped pineapple chunks. Sauté for another 2 more minutes. Add salt and the chilled rice. Mix well and switch off the flame. Garnish with green part of green onions and enjoy with any curry of your choice or even by itself.


You can add as much or as less pineapple chunks, that is totally upto your preference
Vegetarians - you can skip adding chicken and egg and try with bell peppers, tofu or paneer
Substituting half of the water with pineapple juice to cook rice will add more pineapple flavor
Substitute chicken with shrimp or even make it a mixed fried rice with all three..

Omlette Fried Rice

For making omelette
Eggs 3 nos
Green onions 1 TBSP, finely chopped
Onions 3 TBSP, finely chopped
Pepper powder 1 tsp
Fennel powder ¼ tsp
Ginger ½ tsp, finely chopped
Mushroom 2 TBSP, finely chopped (optional)
Curry leaves 1 TBSP, chopped
Salt as needed
Oil 1 tsp
In a bowl, crack the eggs and add all the other ingredients except oil. Beat this well and set aside.
Heat a pan and add the oil. Add half of the egg mixture and spread it. Wait for 4-5 minutes and turn the omelette. Once cooked  on both sides remove and set aside onto a plate. Repeat the same with rest of the mixture. Stack the omelettes and cut the same into small cubes. Set aside.
For the rice
Basmati Rice 2 cups (any kind of long grain rice can be used)
Red Onions ½ cup, finely chopped
Cabbage ½ cup, thinly sliced
Carrots ½ cup, thinly sliced
Green onions 4 stalks (white bulb part and green part separated)
Tomato sauce 1 tsp
Green chilly sauce 1 tsp
Soy Sauce 4 TBSP
Black pepper powder 1 tsp
Chicken masala 1 TBSP  ( I used eastern brand)
Oil 2 TBSP
Salt as needed
Water to cook the rice
Pre-cooking instructions..
Wash and soak basmati rice for 30 minutes. Cut the green part (diagonally) of green onions for garnish. Slice the white part to go into the rice. In a bowl, mix the tomato sauce, soy sauce and green chilly sauce and keep aside.
Cook the rice in 5 to 6 cups of water and drain in a colander when they are 80% done. Allow the rice to cool and stick in the refrigerator for 15 to 20 minutes (this helps rice to hold its texture). Meanwhile heat (med-high) oil in a deep bottomed wok or kadai and add white onions, and chopped red onions. Sauté them well for 3 minutes and add salt and pepper powder. Give them another minute to sauté and add in the cabbage and carrots. Cook the veggies for 2 minutes. Add the cubed omelettes and add in the sauces and wait for everything to come to a boil. Simmer the stove and add cooked-cooled rice in batches and mix well. Turn the heat off and transfer to a serving plate. Garnish with green part of green onions and enjoy this lovely vegetable fried rice with any kind of Indo Chinese curries or just by itself.
Add green beans (thinly sliced) or any color bell peppers (finely chopped) for more color to the rice.
Thinner the veggies, better the taste ...
Use butter for oil and get a richly flavored fried rice..

No comments:

Post a Comment