Friday, April 15, 2011

Chinese fried rice...a quick one

i do bulk cooking at times...cook around 4-5 servings and reserve it in the refrigerator...fried rice is one of the things i cook in bulk....easy to make and stays fresh can serve it with different side dishes each time....a variety from the plain old white rice..
i like fried rice with papad (rice cracker), lemon pickle and plain raitha....simple and delicious :)

You'll need:     

Basmati rice: 2 cups (soaked in water for 2 hrs)
veggies:: 2 cups ( mainly green beans, carrot, cauliflower, broccoli, bell peppers,green peas), nicely chopped
scallions(spring onion): 4 nos ( nicely chopped)
clove: 2-3 nos
cinnamon sticks: 2 nos
cardamom: 2- 3nos
bay leaf: 2-3 nos
salt n oil: as per required
soy sauce: as per required (optional)
Worcestershire sauce: as per required (optional)

How to make:

Drain the soaked rice and set aside.
Heat a few tbsps of oil  in a deep skillet.Add cloves,cardamom, cinnamon sticks and let it splutter.
Then add the bay leaves and drained rice.Fry it all together for 2-3 min.
Add enough water(for 2 cups rice around  3 cups of water) and salt.
Pop the lid on and cook on medium high, stirring in between , until the rice gets cooked.
Transfer the rice into a bowl and set aside.
In the same skillet add a few tbsps of oil and add ginger garlic paste and scallions.(Reserve a handful for garnish)
Add the veggies one by one, adding first the ones that require more cooking time.
Stir fry until the veggies get cooked. ( Don't overcook the veggies, it should be still slightly crisp,retaining its fresh color which really adds glory to the final product)
Pour  a couple of dashes of  soy sauce and worcestershire sauce and toss them all together..
Add the cooked rice and mix everything together and garnish with chopped scallions. have your fried rice.....enjoy ur meal :)

P.S: If you substitute water with chicken or vegetable stock for cooking the rice, it will give the rice an added flavor.

a twist in the tale....I add scrambled egg to it and present it as egg fried rice the next day.....or add fried tofu chunks for a different version of it :)


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