Oct 1, 2011

Singapore Fried Rice


Basmati rice or Long grained rice - 1 cup
Ginger-Garlic paste - 1 tsp
Onion - 1/2 ( cut into 1 inch thin pieces )
Bell-Pepper / Capsicum - 1/2 ( cut into 1 inch thin pieces )
Peas - 1/2 cup ( Optional )
Mushrooms - 2 ( halved and sliced into thin pieces )
Carrot - 1 ( cut into 1 inch thin pieces )
Spring-onion ( green portion ) - 3 strands
Coriander leaves - 1 tbsp ( finely chopped )
Cabbage ( shredded into 1 inch thin pieces ) - 1 tbsp 
Red chilly powder - 1 1/2 tsps
Pepper powder - 1 tsp
Soya sauce - 2 tsps
Salt - To taste
Oil - 1 1/2 tsp
Water - To wash rice + few drops

Method :

Wash the rice very well. Cook the rice by adding 1/2 tsp oil ( note that the rice is not overcooked and becomes mushy ). Spread the cooked rice in a thin layer on a plate. Let it cool.
Heat oil in a deep bottomed kadai. After it gets heated, add pepper powder and redchilly powder. Fry it for a minute. Then add ginger-garlic paste and onion pieces. Fry at high heat till the onion gets golden browned. Add the peas, mushrooms, carrots, bell pepper and fry at high heat till 3 minutes so that the moisture gets dried.
Lower the heat and add the soy sauce. Mix it evenly so that all the veggies gets the flavour . Add cooked rice and salt. Stir it evenly and toss once . Keep frying at medium heat. Increase the heat to high again. When all the flavours get binded evenly, add cabbage pieces and cook for 3 minutes. sprinkle a few drops of water in kadai for the sizzle and the smoke. Switch off the heat. Add the coriander leaves and spring onions. Cover it for 5 minutes so that the flavours get absorbed completely.
Serve hot.

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