Restaurant Style Fried Rice

Is your family is fan of restaurant fried rice? Now, no need to take out after you try this one!  It's a quick and easy way to use left over rice and you really can make fried-rice with whatever you have on hand. Keep ingredients all chopped and ready to go and then just had to stir-fry everything. DH loved this & asked me to make again with egg in it :)

  • 1 cup Uncooked Rice
  • Spring onion - 1 bunch
  • String Beans - 10 to 15 no.
  • Carrot - 1 no. 
  • Capsicum - 1 no.
  • Green Chilies - 2 to 3 nos.
  • Garlic  - 2 flakes crushed/chopped

> Other Spices:
  • Salt to taste
  • Black Pepper Powder - 2 tsp
  • Chili Sauce - 1 tsp
  • Soya Sauce - 2 tbsp
  • Vinegar - 1 tsp (Optional)
  • Sesame seeds Oil - 2 tbsp

Cutting Method of vegetables:

The Chinese style of cutting vegetable is based on the principle of exposing maximum surface area so that food gets cooked quickly, retaining the natural flavor and color.

How to Boil Rice:
1. Clean, wash 1 cup of rice. Soak for 10 minutes
2. Boil 4 cups of water with 2 tsp of salt. Add rice
3. Cook, uncovered, over medium flame, stirring occasionally, until the rice is tender but not over cooked
4. Drain out the water from the rice and let it stand in the strainer until absolutely cold. Then transfer the rice into big plate for 20 mins.

Step 01) Heat a oil in a big pan in medium flame splutter green chilies, garlic. Stir fry spring onions, leaving the green part


Step 02) Add string beans, then carrots, stir fry for about 3 to 4 mins. Add capsicum and stir fry for 2 more mins.


Step 03) Add salt, black pepper powder then add rice. Add soya sauce, vinegar and chili sauce and mix well.


Step 04) Add the green onions and stir fry the rice for 3 more minutes and serve hot.


Serve with extra soya sauce :)

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