well...to start up...lets go with the rice...i would suggest not to use freshly cooked rice as it will not create the fluffy, separated rice that you would expect. Instead, use the leftover rice you might have on hand in the fridge. If you must cook rice for the fried rice recipe, spoon the cooked rice onto a dish and spread it out so it can cool and dry out a bit. You will end up with a fried munch pile if you try to use freshly cooked rice that is still moist and steamy :P...for the vegetables, chop up half a large cabbage into strips ( 1 in x 5 in...just to give u an idea of size...:P)...put aside then dice a large carrot...but dont cut them up too big...u'll be ruining the flavor that way...next you'll have to cut 2 big green de-seeded and de-stemmed capsicums into finger width slices...then chop a mid sized onion into fine pieces...keep these aside...they'll be going in first...mince 3-4 cloves of garlic and these will be going in along with the onions...ha..its now time to move to the stove...on a fry pan take a ladle of cooking oil...heat it on a high flame until it is hot and spluttering...toss all the veggies into it (onions and garlic first..stir for about 10 seconds and all the other veggies go next)...saute' these vegetables for about 3 minutes on a high flame...(leave 'em a bit..raw and crunchy) add salt to taste with 2 spoonfuls of chilli vinegar and soya bean sauce. stir fry for about 30 seconds and add the cooked rice...heat on a high flame and serve hot...
the chef's tip: for a more spicy and indianised version, grind about two chilies and a small piece of ginger to a paste and add this along with the onions and garlic.About 50 grams of green peas can also be added to the vegetables....on experimental basis of course....:P...
do let me know how your fried rice turned out...
cheers!!!
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