VEGETABLE FRIED RICE - Learn how to make Chinese/ Indo Chinese style Vegetable Fried RiceI My styleI My comfort food
Of those who like Chinese food, I am one of them. This is one of the cuisines that I have been attempting even as a teen. So, I can confidently say that I can cook pretty decent Chinese. And so because I have attempted a few recipes umpteen times, I do not go wrong with the recipe.
Today's recipe is a fiery hot Chinese style Vegetable fried rice that I always used to make (then) for my Brothers, Dad and Cousins in India- needless to say on demand. To prepare some a good Chinese/ Indo-Chinese, make sure to follow some key points given below.
- Mise en place - Means putting or arrange things in place... Precisely, all ingredients in place.
- Those will be your wok, ladle, oil, veggies, sauce, pepper, spices and garnish.
- And lastly, an eyeball measure of cook time - The wok should be hot and the fat should fume.
- On flame point, method, temperature and finishing.
These should enable you to fairly achieve what you want in terms of food quality and result.
You can either choose to make your own Homemade or choose store bought sauces. Its totally up to you. But it is always handy to have these in your pantry if you make Chinese often.
- Soy sauce ( Dark/ Light)
- Green Chilli sauce
- Red Chilli sauce ( I like the red chilli better )
- Chilli Vinegar
- Mustard or Peanut Oil ( Mustard works better for THE Chinese flavour.)
- Pepper powder ( White / Black) White is the norm. But, if you can take up all that extra heat and punch, be bold and go for the black like me. You know- Its fun to be a Rule breaker. 😋
- Of course, forget not the vegetables and spring onions.
Cook time: 7-10 min
Category: Main Course
Cuisine: Chinese/ Indo-Chinese
Difficulty Level: Easy
Spice Level: Medium/ Spicy
Serves : 2
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 434 mg||18 %|
|Potassium 210 mg||6 %|
|Total Carbohydrate 49 g||16 %|
|Dietary Fiber 2 g||9 %|
|Sugars 4 g|
|Protein 6 g||12 %|
|Vitamin A||22 %|
|Vitamin C||169 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 3/4th cup Basmathi rice or long grain variety
- 1 Onion chopped fine
- 1 Carrot chopped fine
- 1 Bell pepper chopped fine ( You can use a mix of red and green)
- 1/2 cup finely chopped cabbage
- 1 inch ginger chopped fine
- 3-4 cloves garlic chopped fine
- 2 green chilles finely chopped
- 2-3 sprigs of spring onions chopped fine
- 1 tbsp Soy sauce
- 1 tsp Red / Green chilli sauce (optional)
- 1 tsp White/ Black pepper powder ( see notes)
- 1/4 tsp Sugar
- Salt to taste
- 2 tbsp Mustard oil/ Peanut oil
- few drops Chilli Vinegar ( optional)
- Cook Basmathi rice up to 2 whistles with 1.25 cups of water and a dash of salt. Once done tumble the cooked rice on to a big bowl or plate and fluff with a fork. Set aside to cool.
- Chop all vegetables, ginger, garlic and green chillies. Set aside. Assemble sauces, pepper powder, salt and sugar.
- Get hold of a broad Kadai, pan or a Wok preferably.
- Heat oil on high flame. When it fumes, add in chopped onions and toss well and stir fry. 2 min.
- When it turns transparent add green chillies, ginger and garlic. Saute for 1 min.
- Then throw in the other chopped vegetables and saute well. Add a dash of salt. Keep the flame high but take care not to burn the vegetables.
- Once the vegetables are coated well with the oil, add soy sauce. The minute you add this, the whole house will smell as does a Chinese restaurant.
- Next add Green/ Red chilli sauce and sugar. Stir fry quickly to coat all the vegetables.
- If you prefer, you can add chilli vinegar at this point. Else you can choose to sprinkle a tsp later on to your rice.
- Add rice and quickly mix everything together.
- Now sprinkle pepper powder all over and give it another mix.
- Lastly add spring onions and toss again. Check for salt and spice and add more pepper or sauce as you prefer.
- Turn the heat off and add any left over spring onions to the rice and serve hot immediately with sauce or any other Chinese stir fry.
- The addition of Red / Green chilli sauce is totally optional. The original versions are not sauce loaded. It just has the pepper flavour along with ginger, garlic and onions.
- Adding white pepper powder is always the norm with Chinese food. But if you can take the heat, go for black pepper powder.
- You can also add chopped Mushrooms along with other vegetables. Adding Tofu is gives another protein kick to the recipe.
- The soy and red/ green chilli sauces contribute to added Sodium. Too much consumption is unhealthy. So, add salt only if necessary.
Life sometimes is not about perfection. I love Chinese food to its depth, but my other half is all about typical Indian food. Still, we do compromise, though I am the giver. I love this Indo-Chinese fried rice. Hungry!!ReplyDelete
Thank you NavaDelete
Nice set up! Perfect for lunch:)ReplyDelete
Thank you dearDelete
Looks so colourful,very well made...
Ah... your fried rice is calling my name... Chinese cooking needs deft hands, you need to keep adding everything in a jiffy to make it look perfect, and yours is just that!ReplyDelete
Thank you SweetieDelete