Quick Fried Rice
A fusion of Indian spices and Chinese sauces. This Indo Chinese fried rice is a medley of vegetables such as carrots and peas stir-fried with steamed rice along with some Indian spices and Chinese ready to use sauces.
- Wok for stir fry
- Cutting Board
- Kitchen Knife
- Flat spatula
- 3 cups Rice cooked
- 1 tsp Ginger grated
- 1 tsp Garlic minced
- 2 tsp Green chiles finely chopped optional
- ½ cup Carrots cubed
- ½ cup French beans chopped
- ½ cup Chicken breast cooked - cubed
- ½ cup Chicken sausages chopped
- ½ cup Onions diced
- 1 Egg
- ½ cup Cilantro chopped
- 2 tbsp Oil
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Soy sauce
- ½ tsp White vinegar
- ½ tsp Ketchup
- ½ cup Peas
- ½ cup Cauliflower diced small
- ½ cup Spring onion chopped
- ¼ cup chives chopped
- Clean, wash and cut all ingredients and have them ready by the stovetop.
- In a large wok - saute onions, garlic, ginger, until the onions are translucent
- Add in the veggies and meats - stir fry for a minute
- Then add a few tablespoons of water and let cook until the beans, carrots and veggies are cooked thru.
- Add the sauce ingredients - stir well.
- Season with salt and pepper (taste first as soy sauce has salt)
- Move the ingredients in the pan towards the edges to create space in the center
- Drop the egg and let cook for 2 minutes before you scramble it and combine with the rest.
- After you scramble the egg, add the rice and toss well.
- Do not over cook at this time to prevent the egg over cooking. Just heat it thru.
- Taste and adjust seasoning.
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