Chinese Fried Rice

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Chinese Fried Rice – January 1st, 2007

The rice items, though they serve as the core menu, can either be made in an elaborate way or in a simple way. Who will want to trouble unnecessarily, when a delicious rice dish is available in an easy way?

Try out this easy Chinese Fried Rice.

INGREDIENTS

Vegetables 2 cups (any vegetables preferred)
Green Chillies 6 (chopped)
Garlic 6 (chopped)
Ginger quarter size of the little finger
Onions four big size
Tomato two big sizes
Pothina leaves small bunch
Coriander leaves small bunch
Par-boiled rice two cups
Ghee four table spoons
Aniseed one table spoon
Cumin seed one table spoon
Cloves a small piece
Cinnamon a small piece
Water five cups
Salt to the taste
Oil two table spoons
Bread and Cashew nut for seasoning

METHOD

Cut the vegetables and fry in the oil along the green chillies in a shallow pan. When it is 3/4th cooked, take out and keep it aside. In the same pan, pour the ghee and fry the rice gently for five minutes. Take it and keep it aside. Now, in the same pan, pour little oil and season aniseed, cuminseed, cloves, cinnamon, garlic, ginger and fry the onions(until it turns brown) and add the pothina leaves. Now, add the tomatoes to it and fry until the raw smell goes off. Now mix the vegetables and rice to it and pour the water and close it with a tight lid in the slim flame. Add the salt to it. When it is cooked well, remove and season it with the coriander leaves, fried bread and cashew nuts.

Note: For the Indian Chinese rice, add coconut milk instead of water.