Vegetable Fried Rice - an Indo-Chinese Recipe

Do you know what's more satisfying than cooking for your children? Its cooking WITH them. I have been experiencing this recently. My 3 year has taken an "interest" in cooking.

It started off with him running into the kitchen when I was cooking. If I was adding something to the pan, he would be like - "I want to do it.. I want to do it." I would let him add whatever it was - making sure he's well away from the fire.

Then one Sunday when my husband was working, I decided to make Vegetable Pulao and was chopping stuff for it. V came in and asked "What you making for me?" I told him I was making Vegetable Rice (Pulao) and he said he wanted to make it.

I thought he will just add one or two things and go away. But to my surprise, he actually added everything and stayed with me the whole time till I covered the pot to let the rice cook. After his dad came, he very proudly told him "I made vegetable rice."

Vegetable Pulao is something he always "helps" me with. The other day, when I told him I am going to make Vegetable Fried Rice for him that evening, he wanted to make it.

Now, whenever he's "helping" me, I keep all the ingredients in small bowls so he can just "throw" them into the pan without me fiddling with the spoons. If he feels the pan is getting hot when stirring, he holds my elbow and feels he's stirring.

Another thing I've noticed is he actually enjoys eating something he's made. At the same time, he's learning the different vegetables. What more can a mother ask for??? What do you cook with your children? Leave a note please.

Coming to today's recipe, it's a typical indo-chinese one that's available everywhere from the road side stalls to five star restaurants in India. I am specifying India as the fried rice you get in the UK is totally different.

This is ideal to use up any left over vegetables and rice. This is a basic version. You can add any sauces as you wish. I had to keep it simple as my 3 year old can't take too much spice. We had this with hot sauce but its tasty on its own too.

Serves: 2

Ingredients
3/4th cup Raw Rice - cooked and cooled(I used 3 day old rice that was in the fridge)
1/2 Onion - chopped
2 cups Mixed Vegetables - chopped(I used frozen mixed vegetables. I added 2 chopped mushrooms to it)
1 tbsp Garlic - chopped
1 tbsp Ginger - chopped
5 Spring Onions - finely chopped
1 tsp Soya Sauce
2 tbsp Vegetable Oil
Pepper to Taste
Salt to Taste
2 - 3 tbsp Chopped Spring Onion Greens for garnishing

Method

1. Heat a wok on high flame. When hot, add the Oil.
2. When the oil is hot, add the Ginger and Garlic and toss till the garlic starts to turn brown. Take care the garlic doesn't burn.
3. Add the Onion and toss for a minute.
4. Now add the chopped vegetables and toss for another 3 - 4 minutes.
5. Add the Spring Onions, Soya Sauce, Salt & Pepper and mix well.
6. At this point, reduce the heat to low and add rice.
7. Mix the rice well, cover the wok and leave it for a minute or two so the rice gets heated through.
8. Garnish with chopped Spring Onion Greens and serve hot.

This goes to the following events:

Srav's Cooking Concepts #8 - Vegan Diet

Kalyani's Holi Fest - Colourful Palette

Jaya's Healthy Diet Food - Easy and Healthy Lunch started by Priya

Krithi's &Denny's Serve it - Stir Fried

Mixed Vegetables Schezwan Fried Rice

As mentioned in my previous post, its been quiet cold for the past few days here in Scotland. Cold Winter days only meant one thing in India - Hot & Spicy Chinese Food. The Soups, Snacks, Rice & Curries. With the winters in Scotland being much colder, we really miss the Indian Chinese fare.

I made this Schezwan Sauce a few days ago and used it to make the Schezwan Fried Rice. This is the closest we could get to Indian Chinese here. Though not similar to the ones we get in India, we were happy with this.

This is also a very good way to use up any left over rice.

Serves: 2 - 3

Ingredients
2 cups Cooked Rice - preferably cooked the previous day and refrigerated
2 cups Chopped Mixed Vegetables
1 tsp Chopped Ginger
1 tsp Chopped Garlic
1 Onion - Chopped
5 Spring Onions - Chopped - Green and White parts
1 tsp Soy Sauce
2 tbsp Schezwan Sauce
2 tbsp Sesame Oil / Vegetable Oil
Salt to Taste

Method

1. Heat a wok. When its hot, add the Oil.
2. Now add the Chopped Ginger and Chopped Garlic and stir for 30 seconds taking care the Garlic doesn't burn.
3. Add the Onions and fry for a minute.
4. Now add the Vegetables and stir for 2 - 3 minutes.
5. Add the Soy Sauce, Schezwan Sauce and Salt and saute for another 2 minutes. Add a bit of water if its getting too dry.
6. Now add the Spring Onions and give it a quick mix.
7. Add the rice and keep mixing till the rice is quoted with the sauce and it mixes with the Vegetables.
8. Garnish with some Spring Onions and serve hot.

This goes to the following events:

Radhika's Let's Cook #11 - Rice

Veena's Cooking with Leftovers - Kitchen Chronicles that was started by Kalyani
 

Schezwan Sauce

From the time we moved to Scotland, we have missed Indian Chinese food a lot. But I never wanted to try it as I felt there's too much prep work involved. After long, I finally decided to try Schezwan Sauce and use it in Fried Rice and Noodles.

Who doesn't like the fiery & delicious Schezwan Sauce that's used to flavour paneer, veggies, chicken, fish, rice and noodles in the Chinese eateries in India? Definitely not anyone who likes their spice. :). This sauce can be used to make starters and gravy dishes.

There are loads of recipes for Schezwan Sauce on the internet. After going through a lot of them, I finally mixed and matched and made my own.

Here's my version:

Makes: About half a cup

Ingredients
12 Dry Red Chillies - soaked in warm water for atleast 2 hours
2 inch Ginger Piece - peeled
15 Garlic Cloves - peeled
1 tsp Soy Sauce
2 tbsp Chilli Sauce
1 tsp Sugar
2 tbsp White / Distilled Vinegar
2 tbsp Oil
Water as needed
Salt to Taste

Method

1. Grind the Red Chillies, Garlic and Ginger to a fine paste - adding little water if necessary.
2. Heat Oil in a pan and add the ground paste and fry for 5 minutes - taking care it doesn't burn.
3. Now add the Chilli Sauce and fry for a minute.
4. Add the Soy Sauce, Sugar and Salt and fry.
5. Once the raw smell is gone, add the Vinegar, cook for a few seconds and remove from heat.
6. Any time in between, if the sauce is getting too dry, keep adding water and mix well.
7. Once it cools, transfer to an air tight container (preferably a glass jar - I used an old jam bottle for this) and store in the fridge and use as required.

Note: Always use a clean and dry spoon when using the sauce.

Sorry... There's no picutre. Will surely add next time I make it.

Will also update some recipes using this sauce.