Chinese Fried Rice

The Indian style of cooking Chinese is very different from the rest of the world and hence the name Indo-Chinese. I love chinese food - maybe because of the fact that growing up in India, this was the second largest number of restaurants you would find after Indian cuisine and also because its so tasty - noodles and manchurian and spring rolls, oooohhh - I wish I could find an Indo-Chinese restaurant here in Boston now.


Preparation Time: 15 min
Cooking Time: 10 min
Serves: 3-4


2 cups Rice, cooked and cooled
3 tblsp Oil
1 cup beans, chopped fine
2 carrots, chopped fine
1 onion, sliced fine
1/4 cabbage, chopped fine
2 spring onions, chopped fine
2-3 green chilies, slit lenghtwise
1" ginger, chopped fine
2 cloves garlic, chopped fine
2 tblsp soya sauce
Salt & pepper to taste


  1. Heat oil in a stir-fry pan and fry all chopped vegetables for 4-5 min. They should not be too soft, but a little firm.
  2. Add salt, pepper and rice. Mix well.
  3. Add soy sauce and fry for 1-2 min.
  4. Serve hot with manchurian.

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