Friday, March 21, 2008
Chinese Fried Rice
Basmati Rice : 2 cups (soaked for 10 minutes & drained)
Chilli Garlic Sauce : 1 tbs
Green Chilli Sauce : 2 tbs
Soy sauce : 2 tbs
White pepper powder : 1 tsp
Spring Onions : 4 nos (cut finely)
Capsicum : 1 (chopped)
Carrot : 1 (Chopped)
Cabbage : 2 cups (Chopped)
Vegetable Stock : 1 can
Salt : 1 1/2 tsp
Cook basmati rice in an electric rice-cooker. Give a quick stir to the rice with a tsp of oil before adding water . Add a can of vegetable stock and 1 1/2 cups of water. Remove rice from the cooker and set it to cool on a large plate and keep the grains seperated.
Heat a frying pan and add 2 tbs of oil. When the pan is really hot (before the smoking point), add half of the cut spring onions & chopped vegetables. Stir-fry it for a few minutes. Quickly add in the sauces, pepper powder and salt . Return this veg-sauce mix to the rice and make sure the all the grains are evenly coated with the sauce.
Garnish with remaining spring onions and serve.
Make sure you stir fry the vegetables on a high flame. Adding Vegetable stock enhances the taste and the color of fried rice. Don't overcook the vegetables.