Tuesday, February 16, 2010

Chinese Vegetable Fried Rice

Ingredients:

Long grain/Basmati rice - 1 cup

Water - 6 cups

Carrot - 1

Beans - 4 to 5

Capsicum - 1 small

Cauliflower - 1/2 cup tiny florets

Spring onions - 3

Spring onion tops - 1 cup chopped

Oil - 1 tbsp

Salt

Soy sauce - 1 tbsp (optional)

Ajinomotto - a pinch

Method:

Wash the rice.

Boil water and add rice and 1 tsp salt.

Cook uncovered over a medium flame, stirring occassionally so that every grain of rice is separate.

Drain the rice and allow it to cool.

Scrape the carrot and string the beans.

Drop the both in boiling water to which 1/2 tsp salt is added.

Boil for 1 minute.

Remove, drain, cool and then dice carrot and beans.

Dice capsicums.

Heat Oil.

Fry onion and cauliflower over a high flame for 1 minute.

Add carrot, beans, capsicum and salt and fry over a high flame for 2 minutes.

Add rice, ajinomotto, soy sauce and spring onion tops.

Can omit soy sauce if you didn't like the flavor.

Stir fry over high flame for 3 to 5 minutes.

Serve with Chilli sauce, Gobi fry,...




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