Its an Indo-chinese recipe.For a perfect fried rice the texture of rice is very important it should not be to mussy or too dry. Its simple and easy It will just take maximum of 10 minutes to serve on the plate if u plan it out in advance. The proportion of vegetables to the rice should be balanced. The rice you select for this recipe must be of small size and cooked well before ( cook the rice in the morning if u want to make it for lunch or cook it by afternoon if u want to make it for dinner). I personally like to make this with left over rice.
Ingredient we will need:
1 cup rice about 160 grams ( I used kolam rice )
2 table spoon of ginger finely chopped
2 table spoon of garlic finely chopped
2 table spoon of green chillies finely chopped
1 small size onion finely chopped
1/2 cup of spring onions leaves washed and chopped
1/2 cup each of capsicum, carrot and sweet corn
1/2 table spoon soya sauce
1 table spoon chilly vinegar
salt as per taste
1 tea spoon of black pepper powder (Kali mirch powder)
3 table spoon of oil
Cook the rice at-least 1 hour before and spread it in a plate and keep aside.
Heat the wok (kadhai) on a high Flame add 3 table spoon of oil.
Once the oil gets hot then add ginger and garlic and stir for a min on high flame.
Add chopped onions and stir again for a min add all the vegetables and green chillies and cook for 1 minute stiring continuously on High flame.
Add soya sauce, vinegar, salt and black pepper powder and stir well.
Now gradually add rice and keep mixing till all the rice get mixed well.
Keep string on high flame for 3 to 5 minutes.
Garnish with chopped spring onion leaves and serve hot with Manchurian.
For 1 cup rice we need 1 1/2 cup vegetable.
Can add vegetable of your choices.
I cooked the rice in the cooker but u can cook it the way you want to just make sure it should not be sticky.
The wok (kadhai) should be very hot and the whole recipe needs to be cooked on high flame only
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