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

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Ingredients: 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 3 tblsp chopped celery 1" ginger, chopped fine 2 cloves garlic, chopped fine 2 tblsp soya sauce Salt & pepper to taste

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Method:

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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