Chinese Fried Rice: Indo-Chinese Food

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?

Favorite Appetizer in Indo-Chinese Cuisine? Chilli Paneer?

Pick one.  Quick.  Real quick.

Now tell me, what did you choose?  Was it Gobi Manchurian, Vegetable Manchurian, or Chilli Paneer?  Tell me it was Chilli Paneer.

Because I’m about to show you how to make a good one!

Szechwan Fried Rice: Indo - Chinese Food

What I like most about Indo-Chinese dishes is that they use quite a lot of similar items, especially vegetables.  So if I’m making a Hot & Sour Soup, Manchurian, or any other dish, I chop extra/save some of those ingredients & use them to make fried rice.  You know, I love everything that’s 2-in-1  :-)

Gobi (Cauliflower) Manchurian – Indo-Chinese Food

You go to a restaurant and plan to order an Indo-Chinese appetizer.  Which one would it be?

Chances are 8/10 vegetarians will choose either a dry/gravy Gobi, Paneer, or Vegetable Manchurian.  Sure, there’s Paneer 65, Gobi 65, Chili Paneer, and many others; Indo-Chinese cuisine does have a good long list of appetizers, but Gobi Manchurian happens to be a very popular choice.  Agree?

Manchow Soup: Indo - Chinese Food

Indian-Chinese food is very popular in India, and is a favorite of many people – whether ordering a Manchow Soup to start meal with, Manchurian as an appetizer at the restaurant, or watching Hakka Noodles cooked in a wok over high flame at the street side.  Some seasonings and cooking techniques of Chinese cuisine adapted to Indian taste and style makes this Indo-Chinese fusion food a different cuisine altogether.

Indo-Chinese Style Manchow Soup