Happy new year guys! After the new year binging and fun , what is cooking in your kitchens? I know what I need.. A quick fix lunch! For today, I am bringing an easy going recipe which can be made real quick and still oozes with sophistication. Amidst all the Indian food frenzy that I am surrounded by these days, I am breaking my Indian food code today and Whipping up some quick oriental stir fried rice! Enjoy
How is the new year treating you all so far? Have the parties and celebrations wrapped up or is that going to be a week long affair? … Frankly I won’t mind the fun to last a little longer this year 😊.My vacation in India is making it very tough for me to blog these days (as you may all have noticed). Even though I am really excited to share pictures and food from India, a house full of people and parties make it difficult to gather my wandering thoughts into sentences. I know I am going to struggle a lot to get this post out in time!
My trips to India are always like that – Overflow of Indian sweets and curries, in numerous trips to family and friends and lots of fun memories. I have been making trips to many a bazaars (Hindi for markets) and stocking up on all sorts of clothes, jewelry and ingredients . Last few weeks, i have been hogging on all sorts of Indian sweets and savories which i am thoroughly loving. But today, i took a break from the curries and whipped up some fried rice with the left over rice from last meal. I had all of 20 minutes and this recipe came in real handy. Lets hop onto the recipe.
Oriental Style Fried Rice
- 3 cups of cooked rice (i had jasmine rice on hand but you can use any variety)
- 1 tablespoon sesame oil
- 1 tablespoon canola/ vegetable oil
2 cups of Vegetables (of your choice. One tip here would be to chop all the vegetables of the same size)
- 2 carrots, peeled and diced into cubes
- 1/3rd cup peas
- 1/3rd cup corn kernels
- 1/3rd cup bell peppers, diced
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 100 gms Tofu/ Cottage cheese, cut into 1 inch cubes (i have not used any in this recipe but you can add some to include some proteins in this dish)
- 3-4 cloves of garlic, finely chopped
- 1 tablespoon ginger, grated
- 1 medium green chili, finely chopped
- salt to taste
- black pepper to taste
- 1 tablespoon vinegar/ lemon juice
- 1 tablespoon light soy sauce
- 1 tablespoon oelek sambal / sriracha/ hot sauce (I mix 1 tsp of each and use the mixture)
- 2 tablespoons fresh coriander, finely chopped
- Rice – prefer rice which has been cooked al-dente and not too soft. Soft pre-cooked rice will tend to get mushy while stir frying.
- Vegetables – You can use any vegetables of your choice. One thing to consider here is to use vegetables which take less time in cooking and can be prepared easily using the stir fried method. Different colored peppers, mushrooms, cabbage and onions are not only easy to cook but they can help in loafing up the dish and help include more veggies in the meal for the nosy eaters 😛
- Sauces – Since we are preparing the vegetarian fried rice, i have used only soya sauce here but you can also add in fish sauce or oyester sauce along with soy sauce for an even intense flavour. If you have the dark, rich soy sauce, dilute 1 tsp soy sauce in 2 tsp water and then use it.
- Oil – i have used 2 types of oil here. Sesame oil is recommended for this dish to bring in a nutty note and the canola oil helps in reducing the heating point of the oil.
- Place a wok on heat. Add in the oils and heat together. Once hot, add in ginger, garlic and green chili. Saute for about a minute.
- Next, drop in the onions and bell peppers. Saute for another minute. Add in the peas and corn. If using tofu in this dish, stir fry tofu separately till roasted on all sides and add in the dish at the end.
- Saute for another couple of minutes. Meanwhile, in a bowl, mix vinegar/lemon juice, soy sauce, chili sauce and mix well. Add this mix to the wok.
- Qucikly, add in the rice, salt and pepper. Combine and mix gently but well. Add water if needed to loosen the rice a bit and mix the sauce into the rice well.
- Let this rice stir fry for a couple of minutes till the sauce are well absorbed and the rice gets a bit crunchy.
- Remove from heat. Sprinkle fresh coriander on top and serve immediately. Serve with more diluted soy sauce and chili/sriracha sauce or go a little sweet with the thai sweet chili sauce. Enjoy !
So how does that for a quick bite? It’s really fuss free and a complete meal in itself. For me, it solves the dual purpose of feeding the family and making sure the meals have the veggies. Not only to utilize the leftover Rice, we love this dish so much that I invariably make it from scratch for meals. Try it out and see for ur self!