chinese fried rice

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Ingredients

1 cup Basmati rice (cooked)
½ cup shredded cabbage
1 carrot (peeled & diced)
1/4th cup frozen peas
1/2-1 tsp white pepper powder

1/2 tsp ajinomoto (optional)
3 tbsp peanut oil
Salt to taste
3-4 spring onions (finely chopped)

Procedure

·         Spread the cooked rice on a wide plate. Add a teaspoon of cooking oil, sprinkle couple of pinches of white pepper and salt, mix lightly and let cool completely. Heat oil in a thick bottomed pan/ wok, once the oil is smoky hot, add carrots, peas, spring onions and stir fry for 2-3minutes on high heat. Add shredded cabbage, ajinomoto and remaining white pepper. Stir fry for 2 more minutes on high heat. Add a little of salt to taste. Then add the rice, and mix lightly taking care not to break or crush the rice. Add the spring onion
leaves and let it cook for 5 more minutes.

·         Serve hot with any Chinese gravy or wet Manchurian.

·         Leftover rice works well for this dish. You can add soy sauce for extra flavor. Quick and easy way to get cold rice is, cool down the fresh cooked rice to room temperature and spread it on a plate and keep in fridge for ½ hr (or until done with ur preparation and stir fry).

Shahi Rice Pulao

Ingredients:

2 cups of Basmati Rice soaked in water for 30 minutes

·        2 small diced carrots

·         1 cup of fresh green peas

·         2 cloves

·         1 stick of cinnamon/dal chini  stick

·         1 bay leaf / tej pata

·         1 tsp of cumin / zeera seeds

·         2 tsp of oil

·         Water

·         Salt to taste

·    

     1 tbsp pf lemon juice

Directions

1.     In a non stick deep dish pan add little oil.

2.     On a low medium heat add cumin seeds, bay leaf, cloves, dalchini.

3.     When the oil is infused with all dry spices. Add carrots and peas.

4.     Let them cook for 2-3 minutes.

5.     Add rice to the pan and add salt.

 

6.     Add water to the pan with tbsp of lemon juice.

7.     Let the rice cook for 10 to 12 minutes.

8.     Enjoy the shahi pulao. Serve them on rice plate but take out the tej pata and cinnamon stick before serving.

Lemon is key ingredient here, it gives little citrus flavor to the rice and protects rice to stick to the pan. Cinnamon and tej pata gives so much of flavor and odour to the rice that you will remember the special rice order you eat in fancy restaurants. Neighbors will be dropping in anytime...

Schezwan Rice

-U need-

1. 2 cups cooked Basmati rice or Chinese Rice
2. 1/2 each of green and red bellpeppers chopped lengthwise
3. 1/2 cup parboiled carrot chopped lengthwise
4. 1/2 cup parboiled beans chopped,
5. 2 bunch Scallion/spring onions/green onion ,green and white part chopped separately
6. 2 tblsp garlic ,chopped
7. 1 tsp grated ginger
8. 2 tbsp Schezwan sauce,1 Tsp Dark Soya sauce(low sodium),1/2 tsp White Distilled Vinegar
9. Salt and crushed Black pepper to taste
10. 1 tblsp Sesame Oil

Note-

 
1)Can add mixed veggies,mushrooms,bokchoy,green peas,baby corn.

 
2)Can add MSG(Ajinomoto)for the perfect taste...i skipped it seeing its nt good for health

 
3)Can add 2 eggs,after the veggies r sauted well n crisp.

 
4)Add salt carefully as schezwan and soy sauce both contain salt..

Method- 

• Wash and Soak rice for 1/2hr and cook rice (it shld nt b mushy,the grains shld b fluffly and separate)

• Heat oil in the wok .Saute the Ginger,Garlic till the raw smell of ginger garlic goes off.Add white part of spring onion and saute for 30sec.

• Then add the Sliced n Chopped veggies.All the vegetables should be just crisp,and shld still hv there crunch.

• Now add the salt,crushed pepper,Schezwan sauce,Soy Sauce,Vinegar.Mix gently to incorporate the sauces with veggies and then add the cooked rice and saute well on high flame.

• Finally add the chopped green part of spring onions and mix well.

Serve hot with any Chinese side dish.I served with Schezwan Paneer Dry.

 

Schezwan/Sichuan Sauce-

U need-

 

• 15-18 whole dry Kashmiri red chillies, soaked in warm water for 30 mins

•  

• 10-15 crushed Garlic,1 tsp grated Ginger

•  
  Scallion,white part-2 tblsp chopped

•  
  1 tblsp white vinegar

•  
  1 tsp sugar

•  
  1 tbsp sesame oil(can use upto 5 tblsp)

•  
  Salt to taste,Water if required,as per consistency

 
Method -

 

• Drain out all the water from the chillies and discard it.Grind to a fine paste and keep aside.

• Heat Oil and add garlic and ginger.Saute for 1-2mins and scallion and saute f0r another min.add chilli paste.

•  Saute well til the chillies r cooked and raw smell goes off and the oil separates.Add vinegar,sugar and salt. Mix well, allow it to cool and store refrigerated in an air-tight container.

Maqlobah :

This dish is very famous in Palestine, Jordan and many other Arabian countries make it People can use 2 diff methods 7 diff veggies for it and this is how I have prepared it. If u r pure vegetarian then take out the chicken & use veg broth.

Ingredients

1. 2 large eggplants cut into thick circles (grilled/shallow fried until both sides golden).
2. 2 potatoes cut into thick circles (do the same as u did wit egg plants)
3. 1/1 large onion finely chopped and fried till golden.
4. 2 tbsp chopped parsley (opt)
5. 6 chicken thighs (cooked in 2 c water with and few cardamoms and garlic cloves).
6. 2 cup jasmine rice (soaked for 1/2 hour) & stained.
7. 1/4 tsp turmeric
8. 1 1/2  tsp all spices,
9. 1 1/2 salt & pepper ( or adjust to ur taste)
10. 1/2 tsp cinnamon powder,
11. 1/4 cup fried nuts & raisins

Directions

• In a pan, prepare the chicken broth and take out the chicken until half done.Set aside
• In a deep vessel, place the grilled Egg plants & potatoes all over the vessel and cover the vessel with a layer of veggies.
• Place the chicken over it.
• Then put a layer of fried onion & parsley then cover it with strained rice.

·         Make small holes in the rice and sprinkle the spices  and salt over it

·         Pour the chicken broth slowly all over the rice just to cover the rice

·         forgot 2 mention plz add 4 tbsp oil to the broth before pouring it over the rice and cover ur rice before u put it over low heat.U can also mix the spices with ur rice then place it over ur chicken & veggies,it is all up 2 u.

 

• cook over high flame until it starts to boil.
• Lower the heat and cook on dum(like biryani) over a metal disc until the rice is nice & fluffy (approx) 45 min.
• Stand for 10 -15 min then shake the vessel a little.
• Take a large round bowl & turn the vessel upside down slowly remove the vessel. this way the veg & chicken will be at the bottom and the rice will come slipping out like a cake.
• Decorate with nuts and serve with kebabs.

Thai Fried Rice

Ingredients

 

1. 1 1/2 cups basmati rice- roasted in 1 tbsp ghee and pressure-cooked upto 1 whistle with 3 1/4 cups water.
2. 1 big onion-sliced fine
3. 4 garlic cloves-chopped fine
4. ground paste of (10 sambar onions,5 garlic cloves,1 cm size ginger,2 tbsp chopped coriander leaves and 2 tsp cumin seeds ),
5. 3 tbsp grated carrot
6. 1 small capsicum-sliced fine
7. 3 tbsp chopped cabbage
8. 2 tbsp fresh greenpeas
9. 3 tbsp tomato sauce
10. 1 1/2 tsp sugar
11. 1 tbsp oil + 1 tbsp ghee
12. 3/4 tsp salt
13. 3 tbsp chopped coriander leaves

Directions

1.     Heat oil and ghee,saute chopped garlic and sliced onions till done and add the ground paste,saute for 2 mins.

2.     Add the vegetables,half the coriander leaves,salt ,sugar and 50ml water.Stir-cook for 1-2 mins.

3.     Add the done basmati rice,3 tbsp tomato sauce and the remaining coriander leaves.Mix the rice well till all blend evenly. 
     

4.     Serve this with any gravy and raita of ur choice.

Veg Fried Rice

Chinese fried rice

Ingredients

1. 1 cup Basmati rice (cooked)
2. ½ cup shredded cabbage
3. 1 carrot (peeled & diced)
4. 1/4th cup frozen peas
5. 1/2-1 tsp white pepper powder
6. 1/2 tsp ajinomoto (optional)
7. 3 tbsp peanut oil
8. Salt to taste
9. 3-4 spring onions (finely chopped)

• Procedure

Spread the cooked rice on a wide plate. Add a teaspoon of cooking oil, sprinkle couple of pinches of white pepper and salt, mix lightly and let cool completely. 

Heat oil in a thick bottomed pan/ wok, once the oil is smoky hot, add carrots, peas, spring onions and stir fry for 2-3minutes on high heat. 

Add shredded cabbage, ajinomoto and remaining white pepper. Stir fry for 2 more minutes on high heat.

 Add a little of salt to taste. 

Then add the rice, and mix lightly taking care not to break or crush the rice. 

Add the spring onion

leaves and let it cook for 5 more minutes.

Serve hot with any Chinese gravy or wet Manchurian.

Leftover rice works well for this dish. You can add soy sauce for extra flavor. Quick and easy way to get cold rice is, cool down the fresh cooked rice to room temperature and spread it on a plate and keep in fridge for ½ hr (or until done with ur preparation and stir fry).