Fried Rice is one of my favorite. I usally make fusion recipes and Indo-chinese is all time favorite. I make fried rice with Manchurian or Chilli Paneer and it’s very tempting! Sometimes, I add boiled noodles to this fried rice and my son really love it. Sometimes, I make complete Indo-chine menu. For appetizer, Spring Rolls, for main course, fried rice and Manchuria/Chilli Paneer and for dessert Vanilla Icecream with lichi and it’s heaven!
Any of your favorite vegetable can be added to this recipe such as baby corn, green peas, bell peppers, and broccoli. There is no limitation on being creative with this recipe. Even fried tofu can be added.
½ cup boiled noodles(optional)
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
2 tbsp chili sauce
1 tbsp sweet sour sauce(optional)
1tsp sesame oil
1 tbsp rice or chili vinegar
Salt & pepper to taste
Spring onion or chives or cilantro
Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
Heat oil in a kadhai / large pan throw curry leaves and stir fry all the chopped vegetables. Cook for 3-4 minutes. Keep stove on high heat.
Take care that vegetables are not overdone, they should be crisp.
Mix salt and pepper to taste.
Add the cooked rice, noodles and mix well. Now mix the sauces and sesame oil to it. Cook the Chinese fried rice for 2-3 minutes and serve hot. Sprinkle vinegar.