I have to yet meet a person that detests Chinese Fried Rice. I love it and can almost live on it forever. I have tried my best to recreate it, but cannot stop myself from adding a desi twist to it. We never let my MIL make noodles, she makes Ramen or Maggi just like upma and sometimes it’s just ewwww. So when I first made my Desi style Chinese Fried Rice, there was not much excitement around. Unbelievably it turned out like a charm. Though I’ve tried my best, I’ve not been able to duplicate that exact same taste. The bowl was wiped clean that time. One thing I did then which i do not do now is that I had actually fried the rice until it was almost very crunchy and crisp. Now I am more worried about the health aspect of it. I have reached a point where I pretty much stick to this recipe only. It has made a place for itself in the Rayasam Cook Book. This dish is made for school lunch, very easy to pack, loaded with veggies, easy to pack and also I know for sure that my children will actually eat how much ever is packed in their box. Needless to say, my biggest one (hubby) loves it very much!
Indo-Chinese Fried Rice
Ingredients:
- Preparing the Rice:
- White Basmathi Rice, 1/2 cup
- Brown Basmathi Rice, 1 Cup
- Wild Rice (which is actually grass), 1/2 cup
- Filtered Water, 3.5 Cups
- 1 tsp Oil
- Pinch salt
- Lemon Juice, 1 tsp
Method:
Mix all the rices together.
Wash and drain.
Add filtered water, salt, and lemon juice.
Cook it in a rice cooker or pressure cooker.
Spread cooked rice on a wide tray and let sit under a fan until it reaches room temperature.
Alternately, use left over rice that was kept overnight in the fridge.
Preparing the Fried Rice: Ingredients:
- 1 Tbsp Butter + 2 Tbsp Sesame Oil
- Fennel Seed or Saunf, 1 tsp
- Bay Leaves, 2 small
- Cinnamon stick, 1 large
- Red Onion, chopped lengthwise
- Ginger Garlic paste, 1 Tbsp
- Baby carrots, about 20 chopped
- Peas, 1 cup
- Broccoli, about 10 or 15 small florets
- Baby corn, few
- Dark Soy Sauce, 3 Tbsp
- Vegetarian mock ‘Oyster’ Sauce, 1 tbs (optional)
- Rice vinegar, 1 tbsp (optional)
- Chili Sauce, as required
- Sugar, 1/2 tsp
- Salt, if required or substitute with soy sauce.
- 1 tsp each, garam masala and turmeric powder
- Fried Tofu, as required
- Egg (optional), 2 scrambled ahead of time
- For Garnish: Toasted white sesame seeds, cilantro and Spring onion, finely chopped, 2 Tbsp.
Method:
Heat Oil in a wok or large pan.
Add butter and oils.
Add Bay leaves, cinnamon stick and Fennel Seeds.
Add onion and fry till transparent.
Add ginger garlic paste and saute for a minute.
Add the remainder vegetables and cook on high until crunchy and cooked.
Add Soy Sauce, Oyster Sauce, and Vinegar and coat all the vegetables.
Add Sugar, mix well. Check for salt.
Be careful while adding chilli sauce, add as much as you require for your taste buds.
Add Turmeric and Garam Masala powders and mix well.
Add Tofu and egg (if using) and coat well with the sauces.
Turn off stove, and let cool.
Mix with cooked rice and garnish with scallions, sesame seeds, and finely chopped cilantro.
Serve immediately.
Tip: Mix turmeric and garam masala in a small bowl and make paste with 1 tbsp water. This way the masala will not burn.
To play with the flavors a little bit, add Dark Soy sauce and mock oyster sauce before adding the onions. Let it almost evaporate leaving a caramelized glaze behind. Tastes awesome this way too.
Add white pepper and mix wel before serving, the taste will slighly different. Will make your dish spicy.
