Friday, May 22, 2009

Chinese Fried Rice & Noodles ( Indian style)

Rice - 1 cup
( All other ingredients - especially vegetables - approximate)
Carrots - 2 medium
Beans - 20 gms
Spring Onions - 2
Soya Sauce - 2-4 tbsp ( use your discretion)
Ginger - 1/4"
Garlic - 6-8 pods
MSG - optional. ( adds to the taste, but I did not use it)

Chop vegetables very fine. also ginger - garlic
Cook rice in 1 3/4 cup of water or a little less ( to 1 cup of raw rice), with a little salt. Rice should be just cooked. Grains should be separate and not too soft.
Parboil all the cut vegetables
Take oil in a wok. Add finely cut garlic, ginger, onions and saute till transparent.
Add parboiled vegetables. You can also add raw vegetables and saute till just done and crisp.
Add the finely cut stem of the spring onion.
Add cooked rice. Toss ( if you know the technique :-) )
Add soya sauce, salt ( if required, since you have already added salt while cooking). Mix. Serve hot.

Finely chopped cabbage can also be used.
And rice can be garnished with scrambled egg.

Chinese Noodles

The same vegetables as that used for rice. But the vegetables are sliced lengthwise.
Cook the noodles in excess water, with oil and salt. Drain. Hold under cold water to remove excess starch and so that the noodles do not stick to each other.
Take oil in wok.
Add the chopped ginger, garlic, parboiled vegetables. Saute
Add salt, soya sauce - make a slight semi solid mixture and add the noodles.
Mix. Toss.
Serve hot.

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