Mixed Vegetable Fried Rice |

Mixed Vegetable Rice

Fried rice is a popular Asian cuisine, especially Chinese food. It is made from steamed rice stir fried in wok with other ingredients like eggs, vegetable and meat. Fried rice is a common staple in American Chinese cuisine where it is usually flavored with soya sauce instead of table salt. In Chinese restaurant of United Kingdom this is also a staple dish.

Fried rice has different names in different part of the world. Bai cha a Khamer variation eaten usually with pork. Nasi goreng in Indonesia is cooked with sweet soya sauce accompanied by fried egg or chicken. Chaufa in Peru which combines traditional Chinese recipe with a distinct touch of South American flavor. Arroz Frito popular in Cuba where the dish features mainly on ham, bbq pork, eggs, shrimp, chicken and variety of vegetables. Omurice in Japanese is wrapped in egg omelets and mixed with different vegetables. These are few variation of fried rice from world cuisine.

In India fried rice is also a very popular dish. Each region in India adds it’s own spices and herb to match the taste. Today’s mixed vegetable fried rice recipe is another example of fusion cooking influenced from Chinese fried rice but with an Indian touch.

You may have tried various versions of fried rice but try this once and I am sure mixed vegetable fried rice will soon be in your fav list.

Preparation time: 20 minutes
Cooking time 10 minutes
Serves 3 to 4

Mixed Vegetable Rice Ingredients

Mixed Vegetable Rice Ingredients

Mixed Vegetable Rice Ingredients

  • 6 cup cooked long grain basmati rice
  • 1 cup small cubed mixed vegetables ( carrot, beet root, French beans, green bell pepper)
  • ¼ cup of cashew
  • Handful of raisin
  • 2 chicken seasoning cube
  • ½ cup of vegetable or sunflower oil
  • 1 tsp sugar
  • 1 tsp soya sauce (optional)
  • Salt to taste

How to cook Mixed Vegetable Rice

Cook rice as per your cooking style and keep it aside. Try Basmati rice which is best for cooking such type of dish. If Basmati rice is not available then you can use any long grain rice.

Take pan heat oil in it then add the vegetables.

Ffry all the vegetables till they are crunchy but cooked for four to five minutes.

Then add the cashew and raisin and stir for half a minute.

Add cooked rice, chicken seasoning, sugar, salt and soya sauce if using.

Now mix this very well and cook it for another four to five minutes continuously stirring the whole thing.

 

Mixed Vegetable Rice

Mixed Vegetable Rice

Your mixed vegetable fried rice is now ready.

This is very easy and fast to cook and you can use your left over rice for this preparation.

Serve hot with chicken drumstick curry or chili paneer or chili chicken with some fresh cucumber tomato salad.

Chicken Mushroom Rice |

Chicken mushroom rice recipe is different from other chicken recipes. It has goodness of chicken and richness of mushrooms. The basmati rice when cooked with chicken and mushroom, render a unique taste to the gourmets. You can eat this recipe with curry dishes. It is extremely tasty and healthy dish to relish. It can appear time taking but it worthwhile.

Prep time: 30 min
Cook time: 10 min
Serves: 2

Ingredients

  • ½ cup basmati rice
  • 1 medium sized onion (finely chopped)
  • 225 gm chicken breast meat (Finely chopped)
  • 3 gralic cloves (Finely chopped)
  • 2 whole red chilies
  • 80 gm bamboo shoots (Finely chopped)
  • 8 mushrooms
  • 2 tsp dried Shrimps
  • 1 tsp fish sauce
  • 2 tsp oil
  • Salt to taste
  • 20 bsail leaves (tulsi ki patti)

Method

Cook rice in a pan. Soak the Chinese black mushrooms for 30 minutes, drain and chop them. Heat oil in a wok. Add onions and garlic to fry till they turn golden brown. Stir it regularly. Add chilies and chicken now. Stir and fry it for two minutes. Put bamboo shoots, mushrooms, fish sauce, dried shrimps and salt and stir it well for next four minutes. Add cooked rice and basil. Stir it again and cook it for five minutes. The chicken mushroom rice recipe is ready to eat. Serve it hot with curry.

Easy lemon rice recipe

The other day I was feeling a bit sluggish: I had over eaten and it was super hot so I wasn’t feeling like eating much and certainly I didn’t want to eat anything heavy. So I decided to go for some simple white rice and then spice it up with some herbs and lemon.

Super basic but it was incredibly good. The lemon juice really made it pop and I was surprised by how flavorful it was. I think this will become one of my favorite detox dishes!!

Lemon rice

Ingredients

  • 3-4 oz rice per person
  • lemon juice
  • extra virgin olive oil
  • fresh herbs (parsley, chive, cilantro…)
  • salt
  • pepper

Directions

  1. Boil your rice until al dente. For this dish you want your rice to have some bite and you do not want it to be sticky at all so short grain rice like you would use to cook risotto works best.
  2. When the rice is cooked, drain it and dress it with a vinaigrette you have prepared by mixing the juice of 1 lemon, 1 table spoon olive oil, chopped aromatic herbs and salt and pepper to taste. Mix everything well and enjoy. The lemon flavor is strongest right after pouring the dressing on the rice, so dress the rice right before eating!!
  3. The lemon will make the rice really pop and take this simple dish to another level.

Easy Rice and Milk

Since we are in between feasts involving large amount of food, I’ll share with you one of my favorite simple comfort dishes. It is one of those dishes I like to eat when I crave something simple and uncomplicated that doesn’t overload my taste buds and makes me feel happy

The idea is simple: make a risotto using milk instead of broth. In this version I added oregano, raisins and a touch of cinnamon. The result is a super creamy, sweet and salty risotto. Kind of a creamier, salty rice pudding. I love it and I am sure you will too!

Rice and Milk

Ingredients

  • 3 oz. rice for risotto
  • 1 cup milk
  • 1/4 small onion
  • 1 tsp butter
  • salt to taste
  • raisins (optional)
  • oregano (optional)
  • cinnamon (optional)

Directions

  1. Start by sweating the onion in the butter. When the onion is soft, but not caramelized add the rice and let it toast for about a minute, then start adding the milk. Like risotto add it a bit at a time waiting to add more until the old one has been almost completely absorbed.
  2. Half way through cooking add your flavorings: salt and whatever spices you want to add. A touch of cinnamon brings out the sweetness of the milk. Oregano and raisin are also a nice touch, but you can decide for your own spices, or go for no spice at all.
  3. When the rice is cooked through, let it sit for a couple of minutes to allow the last of the milk to get absorbed. Enjoy warm.

Lentils and rice

Today I’m posting a simple recipe for when you want something wholesome. It’s a simple rice and lentils dish, made interesting by the addition of a bit of Indian ginger and garlic paste. It is perfect for a quick dinner or a lunch the day after a big dinner party.

I also added kombu weed to the dish. Kombu weed helps digestion, in particular helps with the digestion of legumes. And it really works. An inch or so in a pot of legumes is enough to enjoy your beans without unpleasant side effects.

Lentils and rice

Ingredients

  • 1/4 cup lentils
  • 1/4 cup rice (I used jasmine rice, but any rice will do)
  • 1 tbsp ginger and garlic paste
  • 1 inch kombu

Directions

  1. In a pot bring about 2 cups water to a boil. Add in the lentils and the kombu and let cook for about 10 minutes. Add the rice and keep cooking.
  2. Stir in the ginger and garlic paste and keep cooking until both the rice and the lentils are very soft and the water has almost all evaporated. It will take another 20 minutes or so.
  3. The kombu weed serves as a flavoring agent, but it also makes legumes more easy to digest helping with the bloating sometimes caused by legumes.