I chose to go with vegetable fried rice, one of the popular dishes from the Indian Chinese cuisine for today's post. If you have some left over rice and prepared vegetables then this dish could be made in a blink of an eye. And thanks to my husband, I could pair it with some gobi manchurian. Yes, my husband is the official manchurian maker in our home. :) I will post the recipe for manchurian soon.
1 cup Basmati Rice
1 tbsp. + 1 tsp. sesame oil
1 garlic clove finely minced
1 inch piece of ginger, finely minced
1/4 cup minced scallion (greens and white separated)
1.5 to 2 cups mixed vegetables of your choice (I used thinly sliced carrot, beans, cabbage, and capsicum.)
1 - 2 tsp. soy sauce (or as per taste)
1/2 tsp. rice vinegar
Salt and ground pepper to taste
Red or green chili sauce to give a spicy kick
* Soak 1 cup rice in water for about 15 minutes and drain the water. Add about 1 & 1/2 cups water to the rice and pressure cook for 3 whistles. When the valve pressure is gone, transfer the rice to a wide plate. Add a tsp. of sesame oil, fluff and keep it aside to cool.
(Whatever method you choose to cook rice, take care not to prepare a mushy rice. Leftover rice works good too for this recipe.)
* Chop the vegetables finely or into thin slices. (I prefer to cut into thin long strips as my husband prefers it that way). Use vegetables of your choice. Other than the vegetables I used, one can use celery, mushroom, broccoli, snow peas and so on.
* Heat the oil in a wide, non stick pan. Add scallion whites, ginger and garlic and toast for few seconds until you start to notice the aroma.
* Next add all the vegetables and cook on high flame for about two minutes. Keep tossing the pan frequently to avoid burning the vegetables. The vegetables must be cooked but still retain their crunchiness and crispiness.
(If the vegetables are finely chopped then tossing them for about a minute would suffice.)
* Add soy sauce, vinegar, chili sauce if using, salt and pepper and toss. Next add the rice and just gently mix. Don't over mix and break the rice grains.
* Garnish with scallion greens and serve along with a manchurian dish or your favorite side dish. I served it with gobi manchurian.
This 'Veg Fried Rice - Manchurian' combo goes to BM #46. Check what other marathoners are cooking during this marathon.