With the summer in full swing, this easy fried rice is suddenly a favorite in the house for quick meals.Combining deeply flavored,saltiness of dark soy sauce with nuttiness from sesame oil, the sweet crunch of fresh vegetables and hints of aroma from indian spices, this rice comes together in no time if you have a big rice portion leftover from last meal. The recipe can be twisted and turned to suit the occasion and the crowd you are serving to – add any assortment of vegetables (or fruits – pineapple, apricots, raisins)and any protein you like. Though a warm bowl is good on its own but I like to make hot chicken or manchurian along side sometimes for a hearty meal.Someone like me who prefers flatbreads to accompany our meals is enjoying it a lot.
I had conveniently forgotten but when WordPress wished me a lot many years to fly with them, I realized!! Four summers. It has been four years of sharing little anecdotes of my life and recipes with all of you.Sometimes I wonder how much memories from life back in India and childhood or teens could my mind still retain even though I always thought otherwise. It has been a gratifying journey so far. Thank you for the love and support.This blog has been a wonderful nook to share and connect with all you who are hungry for indian food. Thank you so much for your interest and loving my country’s cuisine.
Coming back to the recipe, I quite marvel at the brilliant concept of fried rice in asian cuisine. From Thai to Indonesian to Filipino, each fried rice is different yet wonderfully flavored. I have talked about indo chinese cuisine in my past posts and this recipe is another addition to that collection. This indian style fried rice stems from the chinese variant but the use of spices lend it notes of warmth and aromatic smokiness. I have been making fried rice for many years and have learnt a few things through trial and error. I guess this is the right post to share my little tips with you.
Ingredients (Serves 3-4)
3 tbsp sunflower oil
1 .5 tbsp pure sesame oil
3-4 fat garlic pods, finely chopped
1 Thai green chili, slit
1/3 cup red onion, finely sliced
6 scallion stalks, green & white parts chopped separately
3/4 tsp ginger, minced (adjust to taste)
2 cups shredded/julienned vegetables (I used cabbage, green&red bell pepper, blanched green beans, carrots)
3 cups cooked rice, cold
2 tsp dark soy sauce
1 tsp garam masala
scant pinch of turmeric powder
1/2 tsp freshly ground black pepper
3/4 tsp red chili flakes (adjust to tolerance)
3/4 tsp Chilli tomato Sauce (I use this, you could use ketchup or 1/2 tsp tomato paste)
Salt to taste
1/2 tbsp white vinegar (adjust to taste)
1.5 tbsp butter, melted (optional, see notes)
Adding butter at the end may seem a bit unusual, but this is a small secret I learned from the husband who makes some mean fried rice. Try it.
The rice from the this recipe has pronounced hints of ginger, you can omit or cut down the quantity if you do not like it.
You can vary the ratio of neutral oil to sesame oil based on your liking. You could even cook using either of the oils, I am just sharing the ratio that we prefer.
Add tofu, fried egg, pre cooked shrimp,chicken or any kind of protein in the recipe just at the end and warm it through with the rice.
Heat up the sunflower & sesame oils in a wide skillet or pan ( I use 12″) on medium high. Add the garlic and green chili to the oil and sauté for 20-30 seconds or so till you see tiny blisters on the chili skin. Take care that the garlic doesnt burn. Add the red onion next along with white scallion parts. Saute for 2-3 minutes on medium high till the onions soften and begin to turn light brown.At this point add the ginger along with the chopped vegetables.Sprinkle a pinch of salt and let the vegetables cook for 2-3 minutes till they are tender but not mushy and still have a bite. (This time will depend on how thick/thin you have cut the vegetables).
Next turn the heat to lowest possible on your stove and add the cold rice to the pan.Also add the soy sauce,turmeric, garam masala, red chili powder & chili tomato sauce. Toss around so that the rice is covered in all therse . Check and adjust the salt (remember that if you are adding butter at the end, it has salt too). Turn the heat to medium for a minute or so till the rice is warmed through.Do not stir too much
Put off the heat and while the rice is still warm, add the green scallion parts, vinegar, butter(if using) and chopped cilantro. Using fork or chopsticks toss around and serve immediately.
Indo Chinese cuisine is an exciting break from the everyday meals I make at home.It cuts the boredom of rolling flatbreads, boiling lentils & picking rice – the sizzling wok replaces the whistling pressure cooker. The kitchen suddenly beams with warmth of sesame oil, tang of vinegar and smoky soya sauce.The bliss is rounded off with the kick from indian spices like red chilli powder or garam masala– you have a marriage of cuisines.A cuisine which occupies an emotional space in the heart of every Indian & which greets them with a promise of satisfaction. The concept may sound little weird to few but for me its indulgent & addictive – I am yet to meet an Indian who doesnt like it.
Talking about Indo Chinese I tend to travel back in time to ol’ college days – I fondly think of the little hangout near college – ‘ The Yak’. A dimly lit room, walls adorned with red & gold cloth hangings and a seating capacity of just ten – the place eternally smelled smoky & was jam packed. I have lived so many of those silly yet cute occasions of college life there, particularly the sunday evenings when the hostel mess was off. Right from exchanging those inquisitive glances when the love birds walked in as we snacked on vinegar soaked chillies to hideous gossips that followed over slurps of steaming thupka or taming chopsticks to behave, everything was so much fun.There were no contemporary interiors or ornate themed furniture, no uniformed waiters or elegant cutlery & serveware, I doubt there was an AC even – but it was one time of life with good friends & good food.
A widely popular vegetarian dish of the indo chinese genre, Gobi Machurian is nothing but batter fried cauliflower florets in a ‘Manchurian’ sauce. Do not confuse the origins of ‘Manchurian’ sauce – it definitely has nothing to do with that region in South East Asia. Creatively masterminded by chinese who lived in eastern parts of india for centuries, just imagine it to be an amber-colored, tangy and remotely sweet sauce with hints of indian spices. Indo chinese IS what it is due to typical indian condiments – I make it a point to use the indian brands for the authentic taste. However, you can confidently use your pantry to try this recipe.
You will find streets of India dotted with vendors selling robust Indo Chinese (sometimes better) than what we prepare in our homes. Just drop the calorie bug off your mind when you hit the streets though. From traditional chowmein, chicken lollipops, chilli noodles to chop suey – everything has the essential indian tadka. It is difficult to resist the aroma emanating from their woks when garlic & ginger saute in turmeric hued seasme oil or when soya sauce simmers with generous pinches of garam masala. Even more mouth-watering is the way those carts look – neatly arranged rows of shredded vegetables, oiled noodles and odd colored sauce bottles – promising that everything is made FRESH!
Coming back to the recipe, manchurian sauce can be dry or wet – it’s totally your call. I prepare the consistency somewhere in between. It coats the cauliflower florets thoroughly but is not runny. Anything from deep-fried cauliflower, paneer (indian cheese), chicken strips, breaded tofu, shrimp or vegetable balls can be combined with this sauce to make lip smacking appetizers or main course. This dish cannot be made in advance, it tastes best when the cauliflower is crispy (freshly fried).
Cut the cauliflower florets into halves or quarters. Wash thoroughly under running water & let the water drain.
Meanwhile, in your fryer let the oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth batter . Dip the gobi florets in the paste and deep fry on low-medium heat till golden brown. Drain on paper towel. Set aside. (Tip :- Let the fritters stay warm in the oven while you make the sauce)
Note – I do not boil the cauliflower before frying. Do not fry the florets on very high heat else they will be raw from inside.
Making the Manchurian Sauce
In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.
In a wok/pan , heat up the oil to smoking hot. Add chopped garlic & ginger and cook for 1 minute or till you smell the aroma. Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color. Add the coriander & turmeric powder next along with the soya sauce mix made earlier. Simmer for another 2-3 minutes on medium-high heat or till you see bubbles on the sides.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens.
Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the wok and stir everything well.Remove from heat and add the fried cauliflower to the pan & (very gently) toss well so that the florets are evenly coated.Dont stir too much with spoon at this point, else cauliflower gets mushy.
Garnish with chopped green scallions & serve immediately.
Substitute dark soya sauce with tamari.
Adding tomato – chilli sauce adds extra heat, you can substitute with plain tomato ketchup of choice.