A simple Indo Chinese recipe that hardly takes up anytime. I love this rice for its simplicity and yes even though being indo chinese it goes well with our very own Indian regular dal fry too as it has no soy sauce and just a few drops of vinegar is added for the mild tangy flavour.
- 1/2 cup long grained rice
- 3 tbsp Refined groundnut oil
- 4 tsp Ginger cut finely lengthwise
- 1 tsp lemon juice and 2 tsp oil required while cooking rice
- 3/4th cup capsicum ( I have used red, yellow and green bell peppers)cut thinly lengthwise
- Salt as per taste
- 1/2 tsp white pepper powder (adjust to taste)
- 2 green chillies finely chopped
- 1 tsp vinegar
- Wash 1 cup rice 3 to 4 times to let go of excess starch and drain the water.Set aside for 30 minutes.
- Add four times the quantity of water in a heavy bottomed pan and boil it. Add the rice, 1 tsp lime juice and 2 tsps of oil.
- Let it boil and once the rice is nearly cooked, drain off excess water, fluff up the rice with a fork and keep aside on a flat plate.The rice should be tender but not mushy.
- Heat oil in a wok and swirl it so that it coats the wok. When hot add ginger and stir fry. Add capsicum and stir fry till you get the aroma.
- Add chopped green chillies, saute them, add cooked rice, salt and white pepper powder.Toss well.
- Sprinkle vinegar and toss again. Switch off the heat and serve hot.
- Wash basmati rice, drain the water and set aside for about 30min. This reduces cooking time.
- The rice should be tender but not mushy.
- Use refined groundnut oil to prepare Chinese Fried Rice. It gives a nice crunchiness to the rice. Also refined groundnut oil can sustain high temperature and chinese cooking involves cooking/ stirfrying on high flame.
- Adding 1 tsp lemon juice to the rice while cooking gives separate grains of rice as well as a brighter look to the rice.