Vegetable fried rice
I have a friend who likes chinese/thai food a lot. Since I had lots of beans and carrots that I harvested from my garden I decided to make vegetable fried rice with it. Also because I was tired of eating poriyal which is what I normally make with beans. This is my second entry to Inji Manga's Green Blog Project.
Ingredients:
Beans (thinnly sliced) - 1 cup
Carrots (thinnly sliced) - 1 cup
Peas - 1/2 cup
Spring onions (chopped) - 1 bunch
Onion (thinnly sliced) - 1
Capsicum (thinnly sliced) - 1/2 cup
Green chillies (slit) - 3
Rice (preferably basmati) - 2.5 cups
Soy sauce - 2 tbsp
Chilli sauce - 2 tbsp
Tomato ketchup - 1 tbsp
Ajinomoto - a pinch (optional)
Salt - as needed
Black Pepper powder - as needed
Oil - 1 tbsp
Method:
Cook rice in a rice cooker using less water than you would normally use, making sure it does not turn mushy or overcooked. Heat oil in a wide wok (kadai). Add onions, capsicum and green chillies and fry till the onions turn transparent. Add all the chopped vegetables (beans, carrots, peas, spring onions) and sprinkle a little water and let it cook on a low flame for about 15 minutes. The vegetables need to be half cooked so that they still have a crunch to them. Once the vegetables are cooked add soy sauce, chilli sauce, tomato ketchup and ajinomoto. Add the cooked rice and stir so that everything mixes well. It is better to let the rice cool a bit before adding it to the wok. Add salt and pepper as needed. Switch off the heat after rice turns a little brown and everything mixes well (about 10min in low flame). This can be served with a gravy dish or just with chilli sauce.
For the next day lunch I decided to make an Indianized burrito with the fried rice and paneer-capsicum masala. After microwaving it, the burrito tasted fresh and very Indian.
Note: To make egg fried rice add scrambled eggs at the end and mix well. Chicken/shrimp fried rice can be made with the same recipe but by adding boiled, shredded meat pieces while adding the vegetables.
Ingredients:
Beans (thinnly sliced) - 1 cup
Carrots (thinnly sliced) - 1 cup
Peas - 1/2 cup
Spring onions (chopped) - 1 bunch
Onion (thinnly sliced) - 1
Capsicum (thinnly sliced) - 1/2 cup
Green chillies (slit) - 3
Rice (preferably basmati) - 2.5 cups
Soy sauce - 2 tbsp
Chilli sauce - 2 tbsp
Tomato ketchup - 1 tbsp
Ajinomoto - a pinch (optional)
Salt - as needed
Black Pepper powder - as needed
Oil - 1 tbsp
Method:
Cook rice in a rice cooker using less water than you would normally use, making sure it does not turn mushy or overcooked. Heat oil in a wide wok (kadai). Add onions, capsicum and green chillies and fry till the onions turn transparent. Add all the chopped vegetables (beans, carrots, peas, spring onions) and sprinkle a little water and let it cook on a low flame for about 15 minutes. The vegetables need to be half cooked so that they still have a crunch to them. Once the vegetables are cooked add soy sauce, chilli sauce, tomato ketchup and ajinomoto. Add the cooked rice and stir so that everything mixes well. It is better to let the rice cool a bit before adding it to the wok. Add salt and pepper as needed. Switch off the heat after rice turns a little brown and everything mixes well (about 10min in low flame). This can be served with a gravy dish or just with chilli sauce.
For the next day lunch I decided to make an Indianized burrito with the fried rice and paneer-capsicum masala. After microwaving it, the burrito tasted fresh and very Indian.
Note: To make egg fried rice add scrambled eggs at the end and mix well. Chicken/shrimp fried rice can be made with the same recipe but by adding boiled, shredded meat pieces while adding the vegetables.
Comments
How do u close a burrito? I mean do you stick it, so that it doesn't come off?
Meera
if u noticed the second pic you will see a toothpick holding the burrito close. you can microwave it with the toothpick on and then remove the toothpick jus before eating.
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types of rice