INGRIDIENTS:
- RICE-1 CUP
- CABBAGE-1 BOWL
- CARROT-1/2 BOWL
- CAPSICUM-1/4 BOWL
- SPRING ONIONS-1/2 BOWL
- FRENCH BEANS-1/4 BOWL
- SOYA SAUCE-1/2 TSP
- REFINED OIL-1 TBSP
- SALT-1/2 TSP
- BLACK PEPPER-1/2 TSP
- CHINESE POWDER-1/2 TSP
- VINEGAR-OPTIONAL
 |
| FRIED RICE |
METHOD:
- SOAKED THE RICE FOR 1/2 AN HOUR.TAKE A FRYING PAN .KEEP IT ON BURNER ON HIGH FLAME.ADD 3 TSP OIL IN THE PAN.
- NOW ADD SALT IN IT.
- ADD 1.75 CUP WATER IN THE FRYING PAN.LET IT HOT FOR A WHILE.
- AFTER 2 MINUTE ADD RICE IN IT.
- PUT THE LID ON THE FRYING PAN .ALLOW IT COOKED FOR 15 MINUTES.
- MEANWHILE FLIP THE RICE SO THAT THEY COOK ON EACH SIDE EQUALLY.
- AFTER 15 MINUTES IT IS DONE .
VEG FRY:
- TAKE A FRYING PAN.ADD REFINED OIL .KEEP IT IN HIGH FLAME.
- NOW CUT ALL VEG IN SLEEK LONG PIECES.
- PUT ALL VEG IN THE VEG IN THE FRYING PAN.
- ADD SALT ,BLACK PEPPER ALSO
- WHEN THEY GET HALF COOKED ,THEN ADD SOYA SAUCE & AZENOMOTO,CHINESE POWDER.
- NOW ADD BOILED RICE IN IT.
- MIX IT WELL
- IN THE LAST BUT NOT LEAST ADD VINEGAR 1/2 TBSP IN IT & SWITCH OFF THE FLAME
- NOW FRIED RICE IS READY.
TIPS:
- GENERALLY WE PUT DOUBLE WATER IN THE RICE. BUT IN FRIED RICE WE REDUCE 1/4 CUP OF RICE TO AVOID MASHYNESS/STICKYNESS.
- WE ADD OIL WHILE MAKING RICE TO AVOID THEIR STICKYNESS
- ENHANCE TASTE ADD CHINESE FIVE MIX POWDER IN IT.
- ALWAYS REMEMBER CHINESE DISHES IS MADE IN HIGH FLAME & IT BECOMES TASTY WHEN THE VEG IS HALF COOKED
- FOR ENHANCING THE TASTE ADD CHING'S SECRET FRIED RICE MIRACLE MASALA. .
VARIATION IN COOKING RICE:
EASY WAY:
- IF U PREPARE THE RICE BY NORMAL PROCEDURE EARLY MORNING & MAKE IT FRIED RICE LATE AFTER NOON,THEN ALSO IT WILL LOSE THE MOISTURE & CAN EASILY CONVERT INTO FRIED RICE.
LONG PROCEDURE:
- TAKE SO MUCH WATER IN THE PAN THAT RICE CAN DIP EASILY .WHEN WATER GET BOILED THEN ADD THE SOAKED RICE IN IT . BOILED IT WITHOUT LID TILL IT BECOME 3/4 COOK.
- AT THE SAME TIME DROP THE RICE IN COLD WATER FOR A WHILE & SIEVE IT IMMEDIATELY.
No comments:
Post a Comment