Saturday, April 2, 2011

World Cup Fried Rice- A Tribute to the Indian Victory!

Wondering what the name has got to do with the dish???  See the colors- now its for u to guess!!!
Well, I'm not a very great fan of Chinese Cuisine, especially the restaurant style. But when I made simple fried rice at home, I loved it and started to develop a taste for it!
I use Jasmine rice for the fried rice and simply love it aroma and fragrance.
This is just the basic version and you can add or modify it as per your taste.It is very mildly spiced and can also be a lunch box menu for kids.
Here goes the recipe:


Jasmice rice- 2 Cups cooked and cooled

Chopped mixed veggies- 2 Cups (I use green beans, peas and carrots,corn, spring onions, bamboo shoots) can also use snow peas, asparagus, water chestnuts etc.

Ginger- 1 Tbsp (finely chopped)

Garlic- 1 Tbsp (finely chopped)

Green chillies- 1 or 2 (chopped finely)

Freshly ground pepper- 1 Tsp

Veg or Olive Oil- 1.5 Tbsp

Salt to taste


1.Wash the jasmine rice under running water and cook it as per the instructions on the packet and allow it to cool. (I usually cook it in the rice cooker and use 3/4th cup of water for 1 cup of rice and add little salt and oil while cooking.)

2.Heat oil on medium high in a wide pan or wok and once it is hot, add the chopped the green chillies, ginger and garlic followed by the veggies.

3.Stir the veggies and add the pepper and salt. Keep stirring or it may stick to the bottom of the pan.

4.Move the veggies to the side of the pan and add the cooled rice and saute for a few minutes.

5.Mix the rice and veggies and give it a good stir.

6.You ca also add soy sauce if you want to at this stage or just leave it like that.

7.Serve it with tomato ketchup or Gobi Manchurian for a perfect combo!!

Note: For a more authentic Chinese flavor u can add galangal, ajino motto and soy sauce while stir-frying the veggies. If using tofu, get the extra firm one, drain it , cube, stir fry and add to the fried rice.


  1. Yumm! Fried Rice looks delicious...Gobi Manchurian is definitely the best combo...

  2. Yummy looking combo, quite easily my favorite in Chinese (the other being veg balls in garlic sauce).
    By the by, are those chop-sticks in the pic? Ippo idhellam vechu kooda saapida varuma? Whoa!

  3. Love this - easy to whip up n always satisfying!
    Tempting pics :)

    US Masala

  4. Fried rice looks delicious.First time here .U have a lovely space with nice recipes

  5. Thanx so much Padhu for dropping in and leaving a line.

  6. Thanx Aipi... S it sure is a quick fix meal!

  7. Hi Vidhya, Thanks for stopping by my blog and your lovely comments :) To answer your question, I learnt to make chappatis from the Bahadur who works at my home in India a few months ago - I watched him carefully this time - his fingers were very nifty as he kneaded the dough - Here are some pointers he gave me which I pass on to you
    1) There IS such a thing as over-kneading
    2) Use warm water
    3) use a pinch of salt
    I hear points 2 and 3 make for softer dough, hence softer chappatis
    4) If you want to make phulkas, they must be made only when someone is ready to eat them
    5) If I am making them before hand, a teaspoon of olive oil in atta serves well to keep the them soft esp if they are not to be consumed immediately.
    I use the Chakki whole wheat or chakki multi-grain from the Indian stores
    Good luck and do spot by often :)
    And btw, the polis looks uber tempting :)

  8. Thanx a ton Priya. That was really thoughtful of you to stop and reply to me. Will keep in mind the above points and let you know how my phulkas come out the next time. Thanx for the comments and do keep dropping by..

  9. A wonderful combo and an awesome dish