Chinese Veg Fried Rice - li'l bro style

My li’l bro has turned cook! Not professionally, but he’s suddenly taken to cooking up his favourite dishes and force-feeding others as well. Reason being, he’s finished school and is currently giving entrance tests for a whole lot of colleges. In between his hectic TV-watching, iPod-playing, movie-downloading, phone-chatting, scooter-riding and occasionally, studying for his tests, these days he sets aside a little time every now and then to cook something.

A couple of weeks ago, he prepared pasta – fusili in red tomato-cream sauce. I’ll put up the recipe one of these days…

The pasta was perfectly cooked, neither too soft nor too chewy. Yesterday, he rolled up his sleeves and declared he was going to prepare Vegetable Fried Rice in Chinese style. He’d been saying that for close to a week – he’d bought chilli garlic sauce and soy sauce for the same a week ago – and so we thought it was yet another case of shouting wolf.

But, this time it was for real. While ma and I were busy watching some movie in the hall, all doors closed thanks to the air-conditioner, my brother readied the fried rice from scratch. It was with filmy flair that he walked into the hall, a plate of the aromatic rice in his hand for us to eat! Here’s how he prepared it:

Ingredients:

Rice – 1 Cup

Oil – 3 Tbsp

Ghee (clarified butter) – 1 tsp

Onion (finely chopped) – 1 (small)

Carrot (finely chopped) – ½

Beans (finely chopped) – 6-7

Garlic (minced) – 5-6 cloves

Spring onion greens (chopped) – 2 tbsp

Chilly Garlic Sauce – 1½ tbsp

Soy Sauce – 1 tbsp

Vinegar – 2 tbsp

Salt

Method:

Boil rice with a little salt and ghee in 2 cups of water. Stir occasionally. Rice should retain its bite

Drain rice in a colander. Add 1 tbsp of oil so that rice grains do not stick

Heat 2 tbsp of oil in pan. Add onions and garlic and sauté till onion turns golden brown

Add beans and carrots and stir fry on high heat such that veggies retain their crunch

Add cooked rice and chilli garlic sauce

Stir fry (on high) for about a min and add salt, soy sauce and vinegar

Sauté for a min longer. Add 1 tbsp spring onion greens and toss roughly

Take off heat. Garnish with remaining greens and serve

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