BURNT GARLIC VEG FRIED RICE

I saw this recipe being made in a TV show in India by a famous chef...... have been wanting to make this rice for so many days............but didn't feel like making in India ..............but here, when  my family is enjoying whatever  dishes I make, I had the earnest desire  to make this.........and there was some left over basmati rice.....and this paved way for the advent of this superb recipe!!! and........my grandchildren told me, this rice tastes much better than the ones we get in restaurants!!! what more certificates I need???

Ingredients

Left over basmati rice - 6 cups

Broccoli florets - 3 cups

Julienned carrots - 1 1/2 cups

Cabbage, cut into fine strips - 3 cups

Spinach leaves - 1 cup

Babycorns, thinly slit - 2 cups

Onions - 2, thinly sliced

Garlic - 10 pods

Ginger - very thinly chopped - 2 tsps

Red chilli flakes - 2 tsps

Soy sauce - 3 tsps

Sweet chilli sauce - 3 tsps

Green chillies - 3, finely chopped and soaked in 3 tbsps vinegar

Hoisin sauce - 2 tsps

Pepper powder - 2 tsps

Salt to taste

Recipe cuisine: Chinese/international; Category: Lunch / dinner

Prep time: 20 mts; Cooking time: 15 mts

Serves 6

All vegetables kept in an array

All sauces, that have enriched the taste of this rice

Onions, garlic pods and ginger

Heat a chinese wok, add olive oil ( you can use gingely oil aka sesame seeds oil also) and add the garlic pods as soon as the oil is hot. Wait till they turn golden...then.....

add the onions and chopped ginger. Always in chinese cooking, flames on the highest, that's how vegetables get cooked and still remain crunchy.....when the onions become well sauteed, the garlic will become brown in color. In the beginning itself, if you wait for the garlic to turn brown, then by now, they will turn black, and emit a bitter taste.

Now add the broccoli florets and the baby corns.

and now, the cabbage, carrots and baby spinach leaves

mix everything well, remember, flames on the highest only

Add the pepper powder, salt to taste, chilli flakes and the sauces. Saute well.

Now add the rice, which must be well crumbled to a grainy texture

Mix well and serve hot, with any chinese sauce of your choice. 

This post first appeared in www.malpatskitchen.com

Notes

* This is a very healthy dish, you would have by now noticed that the quantity of the vegetables are much more than the rice. 

*Though I do not eat eggs, I never hesitate to make it for my children or grand children. I made  chinese style scrambled eggs too, and all loved when they topped the rice with the scrambled eggs. You too want to pump in more protein into this  rice ....... by topping it up with Chinese style scrambled eggs??? 

Here is the recipe. Beat the eggs lightly with a fork. Add salt and pepper. Heat a pan, add 1 tsp oil, season some black sesame seeds, then add the beaten eggs, keep the flames on the high, keep on sauteeing, add some chilli sauce and soy  sauce too, and switch off when the eggs become slightly roasted. They all said, it was so tasty! Sorry............was .in a hurry, I forgot to click pictures.....

* Want to make this healthier? Replace white rice with brown basmati.

Categories: International cuisine, Rice Varieties