Monday, June 1, 2009

Indo Chinese Fried Rice

I was so bad at preparing fried rice, all my variety rices would end up like biryani. Not anymore! I have finally mastered the art of fried rice. While in India we used to have ketchup as condiment for any Chinese food.

The key to good fried rice is high heat, quick cooking of vegetables and right dash of green chili, soy and tomato sauce.

- Finely chopped onions, cabbage, carrot, beans, green bell pepper, cooked peas (whole), ginger, garlic,
- pepper and salt to taste,
- scrambled eggs (2 eggs)
- cooked chicken small cubes or seasoned and cooked shrimp,
- vinegar, tomato sauce, green chili sauce, soy sauce (all sauces 1 tsp)
- 1.5 cups cooked rice.

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