There are plenty of vegetarian options in Indo-Chinese cuisine, all the way from appetizer to main course. Gobi Manchurian? Check. Manchow Soup? Check. Chili Paneer? Check. And especially after making other dishes that uses similar ingredients, whether vegetables or sauces, why not save some of each to cook up a Chinese Fried Rice instead of plain rice to go along with the meal?
It may appear similar to Schezwan Fried Rice in terms of ingredients & procedure, but the chili-garlic paste + tomato sauce in Schezwan Rice whereas the chili sauce + soya sauce in this Chinese Fried Rice makes them taste different and a bit lighter-darker in color, respectively. Well, my hubby liked the Schezuan Rice more because of the addition of paneer in it; being a fan of paneer nothing else mattered to him =)
Veg Chinese Fried Rice Recipe
(Adapted from Shobha Indani's book Swad Sugandh. Serves 4-6)
What you'll need:
2 Tbsp oil
½ cup spring onion whites, chopped
2 tsp garlic, finely chopped
2 tsp ginger, grated
2 tsp green chilies, chopped
1 Tbsp celery, chopped (optional)
2 cup various vegetables, chopped
[carrot, green beans, cauliflower, capsicum, etc.]
1 tsp chili sauce
1 Tbsp soya sauce
½ cup spring onion greens, chopped
2 tsp vinegar
2 cups cooked rice*
Salt, sugar, pepper powder to taste
1. Heat oil in pan; add spring onion whites + garlic + ginger + green chilies + celery & sauté on high flame for few seconds.
2. Add the chopped veggies & stir-fry till little tender.
3. Add all the remaining ingredients & mix gently, cook just about a minute & serve hot.
* Boil, steam, or cook rice as you normally do, but just until about 90% – you don’t want mushy rice when adding to the vegetables because they’ll cook further with other ingredients anyway. Fluff the rice up with a fork & keep aside till it cools down, then use it to make Chinese Fried Rice, or for any fried rice dish for that matter.
And now I only need an Indo-Chinese dessert idea to complete my 4-course menu =)
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