Indo-Chinese food is a blending of Chinese cooking adapted to be spicy enough for Indians. People from different countries adapt with their own flavours and spices in the midst of Chinese food to customize it to their own taste. Fried rice, with Gobi Manchurian or Chilli chicken as its side is one of the tastiest and popular dishes in Indo-Chinese menu. I’ve got a real passion towards Chinese dishes, whatever it is. This is my favourite recipe of Chinese Fried rice and it’s always been a hit to my family members. On 6th April, it was the birth day of my hubby. I tried this recipe on that day. This is one of the most preferable dishes to my hubby.
Ingradients :
Basmati Rice : 3 cups (other long grain rice)
Vagetables of your choice : 2 cups (I have used carrots, peas, beans, capsicum)
Cabbage : 1/2 cup (shredded)
Onion : 1 no (slice)
Garlic : 3 pos (minced)
Soya sauce : 2 tbsp.
Tomato sauce : 1 tbsp.
Salt to taste
Sugar : a pinch
Green Chilli : 2 nos. (finely chopped)
Oil : 3 tbsp
For garnishing :
Cashew : 5-6 nos
Raisin : 5-6 nos
Method :
Wash and cook rice in enough water until almost done. It should not be over-cooked. Drain water and allow it to cool
down completely by spreading it in a plate.
Meantime, chop the carrots, beans, capsicum lengthwish. Cook the vegetable, peas, beans for 5 mins until soft. Drain
the water.
Heat oil in a wok, when oil is hot then add onion, garlic and saute till they turn golden brown.
Then add capsicum, green chilli, cabbage and saute it until it is soft. Now add the cook vegetable and saute for 1-2
mins.
Add the rice, soya sauce, tomato sauce, salt, sugar, mix them and cook for 5 mins.
Finally garnish it with cashew and raisin.
Serve hot it along with Chilli chicken or Gobi Manchurian.
Sending this to Priya Mahadevan's "Only Fusion Recipe"
Ingradients :
Basmati Rice : 3 cups (other long grain rice)
Vagetables of your choice : 2 cups (I have used carrots, peas, beans, capsicum)
Cabbage : 1/2 cup (shredded)
Onion : 1 no (slice)
Garlic : 3 pos (minced)
Soya sauce : 2 tbsp.
Tomato sauce : 1 tbsp.
Salt to taste
Sugar : a pinch
Green Chilli : 2 nos. (finely chopped)
Oil : 3 tbsp
For garnishing :
Cashew : 5-6 nos
Raisin : 5-6 nos
Method :
Wash and cook rice in enough water until almost done. It should not be over-cooked. Drain water and allow it to cool
down completely by spreading it in a plate.
Meantime, chop the carrots, beans, capsicum lengthwish. Cook the vegetable, peas, beans for 5 mins until soft. Drain
the water.
Heat oil in a wok, when oil is hot then add onion, garlic and saute till they turn golden brown.
Then add capsicum, green chilli, cabbage and saute it until it is soft. Now add the cook vegetable and saute for 1-2
mins.
Add the rice, soya sauce, tomato sauce, salt, sugar, mix them and cook for 5 mins.
Finally garnish it with cashew and raisin.
Serve hot it along with Chilli chicken or Gobi Manchurian.
Sending this to Priya Mahadevan's "Only Fusion Recipe"
Also linking this to My culinary Creation's "Rice Recipes" Event
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