Thursday, September 2, 2010
Chinese Fried Rice
I cooked some Chinese fried rice today not to celebrate the new month but just out of whimsy. It's quite convenient you see for a Malayalee to make fried rice. After all, the china wok is what we use daily for our thoran and mezhukkupuratti 'cheena chatt.' Yep! Kerala and China go a long way back. Otherwise I don't know why everyone I know back home uses this chatti.
Now that we have established the convenience of making fried rice for me let me also say I quite like this dish. When we make it at home we can bring the amount of oil to a bare minimum making it quite healthy too. I will not keep you with anymore rambling. Let's get to the point, alright!
That little golden glory you spot in the picture is outside my window. Yellow leaves mottle the oak tree and the iredescence of the sunlight on it. Quite distracted with the sun and the rustle of leaves outside
Rice - 2 cups
All vegetables diced to small pieces (I say, smaller the prettier)
Ginger - 1 tspn
Garlic - 1 Tbspn
Green Chilies - 4 nos
Onion - 1 small diced into small cubes
Carrot - 1
Beans - 20 nos
Cabbage- 1 cup chopped
Celery - 1 stick
Oil - 1 Tbspn
Soya Sauce - 4 Tbspn (watery kind, use more if you like)
White pepper powder - 1/2 tspn
Cook rice, please follow instructions here
1. Heat wok and add a tablespoon of oil
2. Add vegetables starting with onions, ginger, garlic and green chilies. Fry on high heat
Followed with carrots, beans, cabbage quickly stirring with each addition. If you cannot keep up with quick stirring crank the flame down so as not to burn the vegetables
3. Add salt once vegetables are done.
4. Sprinkle the pepper and stir in
5. I set the cooked vegetables aside and then add 1 day old cooked rice. Add soya bean sauce and when the rice is heating. Stir in the cooked vegetables.
6. Finally, top with scrambled eggs
We would like to send in some entries for Jay's Letz Relish- Paneer event
Entering the rice for Festive Rice Event