Posts Tagged ‘singapore fried rice’

Fried rice- as good as take out!

Saturday, October 15th, 2011

Recently N, lil R and I went out for a drive and at one of the coffee shops we stopped I had some time to browse through a magazine from which I got this fried rice recipe(slightly altered I should say, as it was chicken fried rice).I do cook chinese at home quite often, like chili paneer and noodles and fried rice and this one sounded so simple but looked as good as the ones we get in a restaurant so I wanted to try it at home as soon as I could.

Instead of going out on a Friday night,I made this fried rice last night. It was a big hit and all I had was the empty pan to stare at the end with friends asking for seconds!


Ingredients: (Serves 2 to 3)

Cooked and cooled rice- 1 cup(I used basmati rice)
Vegetables:
Grated carrot and cabbage- 1/4 cup together
Finely chopped red onion- 1/4 cup
Green and red peppers- 1 slice each, cut lengthwise
Broccoli- 8 florets
Salt- 1 tsp
Vegetable oil- 2 tbsp
Red chili powder- 1/2 tsp
Garam masala powder- 3/4 tsp
Sriracha chili sauce- 1/4 tsp

Chopped Green onions(scallions) to garnish

Method:

First question you are wondering about is the garam masala powder? Yes, the recipe called for madras curry powder and I thought of using our usual garam masala powder.

For the rice, I soaked one cup of basmati rice in water for 10 minutes, then fried the rice in a tsp of oil, added 1.5 cups of water and cooked like normal rice, fluffed it when the rice was cold to single out the grains.

Take broccoli in a bowl and add about 2tbsp of water and microwave for a minute so that it is partially cooked and crunchy.

Heat one tbsp of oil in a Wok or a frying pan, stir fry onions and peppers till onions turns pink.Add the grated carrot and cabbage and continue to stir fry.Add the broccoli and then add salt, mix well.Transfer the stir fried vegetables to a plate.

Now add the remaining one tbsp of oil to the wok,add the chili powder,garam masala powder and sriracha sauce, let them sizzle for a minute.Slowly add the rice and mix it with the sauce, now this is the part where you get the color for the fried rice. Once the rice is well coated with the powders and sauce, add the stir fried vegetables to the rice and toss well.Stir fry for another minute, garnish with scallions. Check if salt is enough and serve hot!! Goes very well on its own!

I did not add eggs but if you want you can add scrambled eggs.Make sure that you scramble the eggs separately and add it after you add the cooked vegetables to the rice.

The trick in making this fried rice taste as good as take out is to cook everything separately and mix it to the rice instead of doing it all in one go.Do not add water to the vegetables at any stage.That is reason I grated the carrot and cabbage as they will cook faster without the need for water.