Who does not love Fried rice? This is something I miss with a vengeance here in Qatar. I am not talking about the white beautiful looking rice with veggies and chicken and whatnot that passes for fried rice.. I am talking about the dark brown greasy and literally fried rice from the roadside shops that we get in India. The ones that you see the chefs tossing in flame so big it’s scary. No, you don’t understand? Let me link a video for your understanding. Watching a video is nothing like watching it live but here goes. This is not how I have seen it made, but here is the closest example: Video here
This is what I miss.. now don’t get me wrong I do make mean fried rice but nothing like eating it at home with a tinge of diesel fumes and a touch of pollution…something missing you know… But for those who can’t get to their nearest desi-Chinese stall here is a way to impress; at home.
Ingredients
Basmati Rice – 2 cups (soaked for half an hour)
Chicken Stock cube -1
Water and salt – As Required
Take a large pan and fill it with water enough to comfortable immerse the rice. Add salt, and stock cube and bring it to a boil. When adding salt it should be a bit saltier than the seawater as we will be washing the rice after cooking. Once the water starts boiling add the rice and cook until 90% done. Remove from the heat source and strain the water. Pour a little cold water, strain, and keep it overnight in the fridge.
Rest of the Ingredients
Onion – 1 sliced
Spring onion whites – 2-3 stalks
Ginger – 1 tsp chopped
Garlic – 1 tsp chopped
Fresh Red chilly – 3-4 chopped
Celery – 1 stalk chopped
Chicken Stock cube – 1 (more)
Carrot – 1 whole julienned
Beans – 1 cup sliced
Cabbage – 2 cups thinly shredded
Capsicum – 1/2 from each colour julienned
Egg – 2 beaten with salt and pepper
Soya Sauce – 2 tsp
Vinegar – 1 tsp
Red Chilly sauce -1 tsp
Pepper – a sprinkling all around the surface area
Sesame Oil – As required
Garnishing
Spring onion greens
Coriander leaves
Take a broad kadai/pan/wok and heat sesame oil in it. Be generous as you are going to make fried rice. Keep the vegetables and condiments close to you (within arm’s reach) and the temperature high. Add the vegetables in the order I have mentioned.
First the onions, then ginger and garlic with the celery, spring onion whites, and chillies. Add the stock cube and saute it well. The sautéing is understood as this entire duration you need to keep sautéing. Once you get the beautiful smell of the garlic and ginger in sesame oil start adding the vegetables. Carrot goes first, a good toss later in comes the beans. A couple of tosses and saute’s later add the cabbage, capsicum. The important thing is to cook the vegetables without losing the crunch and constant sautéing is the way to go for that.
Once you’re convinced the vegetables are good to go make some space in the middle of the pan and add the eggs to it. Cover it for a minute and just as it is about to set start scrambling it. Once it has scrambled mix in the rest of the vegetables and give it a good toss. Add the cold rice and saute vigorously. Add the pepper, soya sauce, chilly sauce, and vinegar and give it a good mix.
When feeling especially nuts I add a pinch of garam masala
Garnish with spring onion whites and coriander leaves.
And we are good to go.
So simple so delish. If you want to make it Chicken Fried Rice just add Chicken which is fried in sesame oil. The method found here. If it is prawns that rock your boat then add cleaned and deveined prawn just before you add the rice.
This is a simple and yummy rice dish, sure to impress.. Please try it out and let me know if you liked it.
Till we meet Again
anisha the foodie 