Mixed Chinese Fried Rice

Yet another entry in foodie pot with a foray into Chinese cuisines. This time I decided to borrow a recipe from my husband. This is a mixed variety fried rice which can be prepared by using any form of sea food or meat

 

Ingredients

• Basmati Rice (3 cups)
• Butter (3 tbsp.)
• Hot water (4 cups)
• Lemon juice (2 – 3 tbsp.)
• Eggs (3 no.)
• Olive oil
• Prawns (1/2 cup, cleaned)
• Soy sauce (2 tbsp.)
• Oyster sauce (2 tbsp.)
• Garlic (2 cloves, crushed)
• Ginger (1/2 tbsp. minced)
• Carrot (1, chopped)
• Capsicum (1 small, chopped)
• Chicken tastemaker (1 cube, soaked in warm water)
• Spring onion (1 stalk, chopped)
• Tomato ketchup (2 tbsp.)
• Salt to taste

Method:

• Wash rice in water and soak in water for 20 minutes. Drain water completely
• Add 3 tbsp. of butter in a sauce pan, add rice and fry for a few minutes until the rice flakes begins to crack. Once fried, add water, salt and lemon juice. Cook until the rice is done
• When the rice is done spread it on a tray and let it cool
• Meanwhile prepare the scrambled eggs; keep it aside
• In a wok, heat some olive oil and stir fry the prawns. Add soy sauce (1 tbsp.) and Oyster sauce accordingly and continue frying till done. Keep it aside. Do not remove the left over oil from the wok
• Now in the same wok add garlic and ginger. Once its soft add carrot, capsicum one after the other and stir well and cook. Add oil if required
• Once its done add the cooked prawns and mix well, add salt and soaked chicken cubes. Mix well
• Add rice and scrambled eggs. Mix well
• Cover and cook for another 2 minutes
• Serve hot

Note:

A wok is a versatile round-bottomed cooking vessel originating in the Canton region of China. It is one of the most common cooking utensils in China and also used in East and Southeast Asia, as well as becoming a popular niche cooking tool throughout much of the industrialized world. Woks are often used for stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with a long handled chahn (spatula) or hoak (ladle). The long extensions of these utensils allow cooks to work with the food without burning their hands

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Have a great day! Hope you all enjoyed this post. As always please do provide any comments and help me improve my new found hobby

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