Thursday, November 12, 2009

Chow chow Fried Rice

Here's quick n easy Indo-Chinese recipe for a fried rice using your left over rice and freshly cut up veggies. Put together anything and everything you like in a wok and stir up this yummy meal. If you were wondering whats with the name, Chow chow was just a random word that came up in our minds to add some Chinese spirit into this meal.


*Cooked Basmati /Sona Masoori Rice: 1 1/2 cup
Carrots (finely sliced) :1/4 cup
Green Beans (finely cut): 1/4 cup
Colored bell peppers (finely sliced): 1/4 cup
Broccoli (Cut): 1/4 cup
Cabbage (finely shredded): 1/4 cup
Green Chilies (slit): 4-5
Ginger (finely sliced): 1 tablespoon
Spring/green Onions: 1 bunch
Shredded Chicken (optional):1/4 cup
Egg: 1
Soy Sauce: 2 teaspoons
White Vinegar: 1 1/2 teaspoons
Red Chili garlic Sauce: 2-3 tablespoons
Oil to stir-fry
Salt to taste
Pepper to taste

* Only thing to note while using cooked rice, is that you shouldn't use overcooked rice as the fried rice might get lumpy.
*Choice of vegetables is entirely up to your choice. Celery sticks, Mushrooms and Corn kernels are other things you can further add on.
*If you are adding chicken to this recipe, you will have to fry the shredded chicken pieces and keep aside before proceeding with below procedure.

Heat some oil in wok. Fry the sliced ginger and green chillies. Add all the cut vegetables and stir fry on medium to high heat. Sprinkle salt, add the soy sauce, vinegar and the chilli garlic sauce and mix well. When the vegetables start to cook, add the rice and toss well. Don't wait too long to add the rice as the vegetables might lose their crunch. Add the fried chicken and mix well. Meanwhile slightly beat the egg. Make a little space in the centre of the wok, moving the vegetables and rice to the corners. Pour the beaten egg into the wok and constantly stir until the egg fully cooks. Give everything a final toss. Check the salt and spice levels. Take it off from heat and garnish with freshly cut up green/spring onions .

Enjoy them hot.


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