The family loves Indo-Chinese food and once a month, we dine out or get takeout from the local hakka restaurant. One of the main dish we order is mixed fried rice, accompanied with either chilli chicken or manchurian chicken. Plain cooked white rice is served with the chicken dishes that no one cares to touch when there is mixed fried rice on the table. We request the server to pack the plain rice to go, with which, I prepare mixed fried rice at home the following day. I get to include various vegetables in the rice that the boys would otherwise refuse to eat. Also, use up any leftovers to create a substantial, delicious and satisfying dish.
Mixed fried rice is a popular dish, stir-fried in a wok with rice as the main ingredient along with a combination of others like eggs, vegetables, seafood and meat. To achieve distinct individual grains with a tender bite, here are key points to remember:
Mixed fried rice is a popular dish, stir-fried in a wok with rice as the main ingredient along with a combination of others like eggs, vegetables, seafood and meat. To achieve distinct individual grains with a tender bite, here are key points to remember:
- Either jasmine or basmati rice can be used. I have prepared with both the varieties, each having their own aroma. Jasmine rice grains are more sturdy, medium-sized and retain their shape when fried. On the other hand, basmati rice grains are more delicate, need to be stirred gently to prevent them from breaking down.
- Use cooked leftover rice that is refrigerated and cold. The grains of rice clump together once cold and need to be separated before cooking. Jasmine rice can be separated by hand whereas you need to use a fork for basmati rice. Freshly cooked rice has moisture and stick together hence, a day old cooked rice is preferable.
- Dice all your ingredients and keep them ready before cooking. Let your imagination run wild and use what you have in your refrigerator to flavour the rice.
- A wok or a large wide flat non-stick skillet that distribute the heat evenly is ideal.
- Don't add any liquid or stock, instead enhance the rice with required amount of liquid seasonings.
Indo-Chinese Mixed Fried Rice
(Serves 6)
Ingredients:
3 cups cooked rice (chilled)
1/2 kg prawns (shelled and deveined, about 2 cups cleaned)
4 green or spring onions (chopped)
2 large cloves of garlic (finely chopped)
2 medium-sized carrots (cut into very small cubes)
25 green beans or french beans (cut crosswise into small pieces)
1/2 cup frozen green peas
1/4 teaspoon pepper powder
2 tablespoons kikkoman light soy sauce
1 tablespoon rice vinegar
3 tablespoons toasted sesame oil
salt (if needed)
Method:
On medium-high flame, heat a wok or a large wide flat non-stick skillet. Add the sesame oil, green onions and garlic. Reserve some green onion tops for garnishing at the end. When garlic is fragrant, stir the green beans and carrots. Cook for a couple of minutes and mix in the prawns. They will immediately start to change colour. When prawns are still slightly undercooked, include the rice, soy sauce, rice vinegar, green peas and pepper powder. Cook for a couple of minutes until rice and peas are heated through. Taste and add salt, if desired.
Serve hot garnished with reserved green onions.
Note:
(Serves 6)
Ingredients:
3 cups cooked rice (chilled)
1/2 kg prawns (shelled and deveined, about 2 cups cleaned)
4 green or spring onions (chopped)
2 large cloves of garlic (finely chopped)
2 medium-sized carrots (cut into very small cubes)
25 green beans or french beans (cut crosswise into small pieces)
1/2 cup frozen green peas
1/4 teaspoon pepper powder
2 tablespoons kikkoman light soy sauce
1 tablespoon rice vinegar
3 tablespoons toasted sesame oil
salt (if needed)
Method:
On medium-high flame, heat a wok or a large wide flat non-stick skillet. Add the sesame oil, green onions and garlic. Reserve some green onion tops for garnishing at the end. When garlic is fragrant, stir the green beans and carrots. Cook for a couple of minutes and mix in the prawns. They will immediately start to change colour. When prawns are still slightly undercooked, include the rice, soy sauce, rice vinegar, green peas and pepper powder. Cook for a couple of minutes until rice and peas are heated through. Taste and add salt, if desired.
Serve hot garnished with reserved green onions.
Note:
- No salt was added.
- I add 1 teaspoon of green chillies from the chilli-vinegar sauce for a slight spicy kick. Leftover sauce from takeout food is stored in a bottle, refrigerated and used when needed. Include only the green chillies in the pan along with the green beans and carrots.
- Add choice of vegetables or meats on hand.
- Lightly beat 1 or 2 eggs with salt and pepper powder. Heat 1 teaspoon of oil in a skillet and cook an omelette. Cut into strips and use as garnish.
- Best fried rice I tasted and prepared with basmati rice is at Pentagon Restaurant, Majorda Beach Road, Majorda, Goa.
