Mixed Fried Rice

This dish needs no introduction..A staple in all Indo-Chinese restraurants and a must with any oriental side dish, like chilli chicken, manchurian, ginger chicken, sweet and sour varieties.

Again fried rice is so versatile dish. Sure they are hundreds or thousands of varieties of this type of preparation and this is only one of them.

Ingredients:
4 - 6 Cups Cooked Rice(Preferably Basmati)
2 tsp Sesame oil
5 Thai or regular Green Chillies slit and cut diagonally
1 big Onion cut length wise
2 Tbsp fresh ginger garlic paste or use freshly chopped
1 Egg (beaten and scrambled)
2 Cups choice of veggies diagonally crated (Carrots, Cabbage, Green Beans,)
Choice of meat, poultry, seafood(Small peices Chicken, beef, mutton/lamb and small variety shrimp/prawns)
2 Tbsp Soya Sauce
1 Tsp fish Sauce
1 Tsp Green Chilly Sauce
1/2 Red Chilly Garlic Sauce(completely optional..I didn't use)
1/2 White Vinegar
A few sprinkles of Cooking Wine
A pinch of Aginomoto(optional)
Salt to taste
Spring onions chopped, one half to add while frying and the other for garnishing.


Procedure:
In a wok, heat oil, sizzle green chillies.
Add Onions and cook till crispy
Add ginger garlic paste and saute'
Add half of spring onions and saute'
Add Chicken, meat and seafood and salt and dependign fresh you are using fresh or cooked give time to cook or warm up.
Add half of the sauces at this point.
Now add the Chopped veggies, some salt and stir the veggies till crispy and cooked, for 5 -7 mins or so,
Add aginomoto if using.
Now add the cooked plain rice along with all the remaining sauces.
and combine well to coat all the grains evenly with the mixture.
Add scrambled egg.
Add enough salt again and mix well.
Transfer to a serving bowl and Garnish with spring onions.
Serve with choice of any Indo-Chinese Side dish.

Veg Fried Rice

One terrific combo for most of the Indo-Chinese dishes is a fried Rice..be it Chicken, Seafood, Mixed, Veg or if you are an eggetarian, you mind the addition of egg in your version of Veg fried rice..Adding egg sure enhances the flavour of the dish. I made this fried rice go with my crab Manchurian for which I posted recipe earlier.

Ingredients:
4 - 6 Cups Cooked Rice(Preferably Basmati)
1 Egg -optional(omit if u are strict Vegetarian)
2 tsp cooking oil
5 Thai or regular Green Chillies Chopped.
1 big Onion cut length wise
2 Tbsp fresh ginger garlic paste or use freshly chopped

2 Cups choice of chopped veggies (Carrots, Cabbage, Green Beans, Broccoli, Cauliflower)

2 Tbsp Soy Sauce
A pinch of Ajinomoto(optional)
Salt to taste
Spring onions chopped, one half to add while frying and the other for garnishing.

Procedure:

In a wide pan, heat oil, sizzle green chillies.
Add Onions and cook till Onions are little cooked and crispy
Add ginger garlic paste and saute'
Add half of spring onions and saute'
Now add the Chopped veggies, some salt and stir the veggies till crispy and cooked, for 5 -7 mins or so,
Now make space in the pan to beat an and make it into scramble, adding enough salt for the egg.
Once the scramble egg is fried mix it with the rest of veggies.
Add ajinomoto if using.

Now add the cooked plain rice along with soy sauce.

Add enough salt again and mix well.
Garnish with spring onions if desired and remove from heat.


Enjoy with any Chinese preparation delicacy..

Egg Rice

Egg is so versatile that it be eaten just by itself or can mix with any other dish to enhance the flavour of the dish to which it is added...as in baking, soups, noodles, rice etc...

Though egg is extensively used in most kinds of fried rice varieties.. the dish i'm going to share now is precisely only with egg...no other vegies or poultry or meat or seafood here.

The relationship with this dish is as long as the years of my marriage...you can guess now who is the author of this dish...yes of course my dear hubby. And ever since i learned this dish from him it has been a savoir dish for me.



Ingredients :
3 Eggs
4 Cups of Cooked (preferably strained)
1 Tbsp cooking oil
1 Onion Medium size
3 Green chillies cut
8 Curry leaves
1 tsp Ginger garlic paste (optional)
1/2 tsp Black pepper powder
Salt to taste
Coriander leaves finely chopped to garnish

Procedure :
Heat up a wok or wide kadai, add oil and after the oil is hot enough add green chillies saute, add curry leaves saute and then add onions and saute for 2min.
If adding ginger garlic paste add it now and fry till nice aroma comes
Now add eggs by breaking them one by one and thoroughly stirring and mixing to make egg scramble and fry for a min till scrambled egg is cooked and dry.
Now add little salt and pepper powder for the egg scramble.
Now add the rice and salt & pepper and mix it nicely to combine with the rest of the ingredients in the wok .
Add coriander leaves and mix and remove form heat.

This can be served as it is...with just a papad or with a heavy masala gravy or meat fries...

One good combo with this is a thick crab gravy or Butter chicken or Paneer Butter masala with a cracked papad.

Tandoori Chicken Fried Rice

Often times after I bake tandoori chicken I feel bad to put away so much cooked masala marinade which fell from the chicken pieces onto the foil.

There was this one day when I baked some tandoori chicken and had lots of this cooked masala marinade left on my foil tray. So quickly I remember the left over biriyani rice in the fridge, and put on my cooking hat to come up with something differetn and tasty. Not leaving our nutritious veggies,a new dish called Tandoori Chicken Fried rice was born.

This is a typical Indian spicy fried rice which can be made from the fresh or left over cooked tandoori masala marinade and tandoori chicken and either we can use the plain rice or if you have krushka or pulav, or left over biriyani. You can used frozen or fresh veggies. I always prefer cutting fresh veggies. So there you got a complete meal in one dish - Proteins, Carbs, Vitamins and fibre.....and .....not to mention the good taste.

Ingredients:
2 Thigh pieces of Tandoori chicken(Baked or Barbecued)
3-4 Tbsp of Cooked Tandoori Chicken masala Marinade
4 - 6 Cups Cooked Rice/Fresh or Left over biriyani
1 Egg
2 tsp cooking oil
1 rem of fresh Curry leaves
2-3 Thai Green Chillies slit into halves
1 big Onion cut length wise
2 - 3 Cups choice of chopped veggies (Carrots, Cabbage, Beans, Peas, Broccoli, Cauliflower)
1/2 tsp each of Chilly, Coriander, Cumin powders( if desired)
Salt to taste
Finely chopped fresh Coriander to garnish.

Procedure:
In a wide pan, heat oil, sizzle curry leaves, green chillies.
Add Onions and cook till Onions are little cooked and crispy
Now add the Chopped veggies, some salt and stir the veggies till crispy and cooked, for 5 -7 mins or so,
Now make space in the pan to beat an and make it into scramble, adding enough salt for the egg.
Once the scramble egg is fried mix it with the rest of veggies.
Now add the cooked Tandoori masala marinade, chicken pieces and the plain or biryani rice along with the CCC powders if using.
Add enough salt again and mix well.
Garnish with Coriander leaves and remove from heat.

This is also sent to Srivalli from Cooking for All Seasons for the food blog event Rice Mela