Monday, January 10, 2011

Veg. Fried Rice

HE is a Chinese-Food Lover and I am not so good at making it. I also hate going to Chinese Restaurants because most of them stink horribly. So I had to learn to make it reasonably well and I am glad now I can make almost restaurant style fried rice. It makes a complete meal with soup and/or stir fried veggies. You can try same recipe with white rice, but I always preferred brown rice.

Serves 2-4
Preparation Time: 20 Minute + soaking time
Cooking Time: 30 Minute

1.5 cup brown rice
1 tbsp olive oil

Thinly sliced veggies,
1 green chili
1 cup onion
¼ cup carrot (1 medium carrot)
¼ cup green pepper
½ cup green beans (15-16 pc)
2-3 tender leaves of cabbage
2-3 cloves of garlic
2 tbsp green onion

3 tsp soya sauce
3 tsp green chili sauce
1 tsp chili vinegar

Salt and Pepper

1. Wash and soak rice for 1.5 to 2 hour and pressure cook it with 1.5 cup of water
2. Thinly sliced all veggies and microwave beans, carrots and green pepper in a steam bag for about 5 minutes or until they are half cooked
3. Heat oil in skillet, add garlic and onions
4. Stir until onions become translucent and then add remaining veggies
5. Add salt, soya sauce, chili sauce and vinegar
6. Do not cover the skillet and stir in between until veggies reach desired tenderness (I like them little crunchy)
7. Add rice and stir well
8. Add black pepper and green onions
9. Put rice in microwave safe bowl, cover it with aluminum foil and cook it at 300 degree F for about 15 minute

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