Wednesday, March 17, 2010

Chinese Fried Rice

- 1 cup cooked rice cooled (I use basmathi rice)
- 1 small onion chopped
- 1 bell peppers chopped
- 2 carrots chopped
- 1 cup snow peas
- 1/2 cup bean sprouts
- 2-3 cups shredded cabbage
- 1 egg (optional)
- 3 tsp soy sauce
- 1-2 tsp chili sauce (adjust this to taste)
- 1 tsp white vinegar
- 2 tsp vegetable oil or seaseme oil (I used vegetable oil)
- salt to taste
- Green onions for garnishing (optional)


1. Chop the vegetables to about the same size so you can cook them evenly. Keep everything ready before you turn on the stove as the cooking is done really fast.
2. In a large pan or wok add oil and once the oil is heated add the onions. Fry for a minute then add the bell peppers, carrots and salt. The pan should be sizzling hot. Cook them for 3-4 minutes
3. Move the vegetables to one side and add the egg. Start scrambling it and as the pan is really hot it scrambles in about 30 seconds. Mix the egg with the other vegetables. Now add the snow peas, cabbage and cook for 2-3 minutes.
4. Add rice mix it well with the vegetables. Add soy sauce, vinegar and chili sauce. Mix them well.
5. Finely add your bean sprouts - This cooks really fast so you want to add it in the last minute.
6. Finally remove from the heat and garnish with scallions/Green onions

Serve it hot with Gobi Manchurian.

Note: You can add garlic to this recipe. As we are not big garlic eaters I typically skip that step.



Your blog has such nice south Indian recipes. thanks for sharing.

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