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Tuesday, August 3, 2010

~ ORIENTAL FRIED RICE RECIPE ~


Brocolli, cabbage, carrot, capsicum, green squash (zucchini), onion, spring onions stir-fried with an all time favorite fluffed rice makes this veggies loaded Oriental Fried Rice a very popular rice recipe at home ...

RECIPE SERVES 3

INGREDIENTS FOR RICE
===============

2 cups Rice (Basmati or Long Grain)

4 cups water

2 teaspoons salt

2 teaspoons butter/ghee

INGREDIENTS FOR VEGGIE STIR-FRY
=======================

1 cup Brocolli (big florets)

1 cup Green squash (Zucchini) (wash, cut in big cubes with the skin)

1 cup Cabbage (cut in thin long shreds)

1 Carrot (shred in thick shreds)

1/2 Capsicum (cut in thin long slices vertically & then in 3 parts horizontally)

1/2 Onion (cut in thick long shreds)

3 spring (green) onions (clean, wash & cut in rings (to be used for garnish)

SPICES
=====

Salt, 1/8 teaspoon turmeric powder, 4 teaspoons Red Chilli flakes

6 garlic cloves - cut in small cubes

1 tablespoon Ching's Secret Dark Soy Sauce (or any brand that you have)

2 tablespoons Ching's Secret Schezwan Sauce (or any brand that you have)

1 tablespoon Ching's Secret Red Chilli Sauce (or any brand that you have)

2 tablespoons Tomato puree (any readymade Salsa or Tomato Ketchup would also do)

Serve with Readymade Red Chilli paste (available in any Korean/Chinese/Asian store in the Spices aisle - it has deep red chiili paste color with red chilli seeds in it) This is a paste of red chiilies + salt + vinegar

===============================================================

RECIPE:
=====

1. COOK RICE: In a pressure cooker pan, add 2 cups rice, 4 cups water, 2 teaspoons salt, 2 teaspoons butter/ghee, mix & cook to 2 whistles. Let the cooker cool down. Open the lid, let rice cool down, then
fluff with a fork

2. BLANCH: Add 4 cups water to a saucepan, add 2 teaspoons salt & heat water till it boils. After water starts boiling, add 1 cup brocolli florets & 1 cup green aquash (zucchini) cubes. Let them cook in the boiling water for 2 minutes.

After 2 minutes, take the saucepan off the gas, drain the brocolli & green squash pieces in a big sieve & let them cool down.

You can save the water to be used as a vegetable stock for soups or make chapati/dough with it.

3. STIR-FRY: In a big size pan, add 3 tablespoons oil, let it heat

Add the 6 garlic clove pieces, let them turn pink, crisp

Add 1/2 Onion (cut in thick long shreds) + 1/2 teaspoon salt - let this cook for a minute

Add 1 cup Cabbage (cut in thin long shreds) + 1/2 teaspoon salt - Mix & let this cook for a minute

Add 1 Carrot (shred in thick shreds) & 1/2 Capsicum (cut in thin long slices vertically & then in 3 parts horizontally) + 1 teaspoon salt, let this cook for a minute

Finally add the brocolli & green squash cubes, mix well

Add Spices - 1/8 teaspoon turmeric powder, 4 teaspoons Red Chilli flakes
1 tablespoon Ching's Secret Dark Soy Sauce
2 tablespoons Ching's Secret Schezwan Sauce
1 tablespoon Ching's Secret Red Chilli Sauce and
2 tablespoons Tomato puree (any readymade Salsa or Tomato Ketchup would also do)

Mix and coat all the veggies.

Add fluffed rice & mix. Check salt, you might need to add about 1/2 to 1 teaspoon salt if the added sauces are not very salty.

Garnish with the green/spring onion rings.

Serve hot with any side dish of your choice.

To make this extra spicy, readymade Red Chilli paste can be served alongwith this rice.

Prepare & enjoy !!!

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