Today I wanted to introduce Chinese cuisine in Indian style ..ya Indo -Chinese cuisine a very popular cuisine among Indians. Vegetable Fried Rice is a crispy, spicy, and tastiest fried rice ever.
Surprisingly Indo-Chinese cuisine is so popular among us that in a period of time it engulfs our cuisines and becomes one of the favorites among Indians. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking according to Indian tastes.
The cuisine originated from the small Chinese community that lived in Kolkata for over a century. Fried rice comes first in series ….Fried rice is one of the most loved dishes of Indo-Chinese cuisine. As most of us know Indo-Chinese is not the authentic Chinese cuisine, but the Chinese food adjusted to the Indian tongue 🙂
In fact, Indian cuisine has been influenced by many overseas cuisines, which has adapted to the local taste buds. fried rice recipe is one such adapted version from the Asian cuisine transformed to a popular street food recipes. it has many variations and this recipe post is dedicated to the simple and easy veg fried recipe.
TIPS TO MAKE PERFECT VEGETABLE FRIED RICE:
Furthermore, I would like to add some tips, suggestions, and recommendations for a perfect veg fried rice recipe.
Firstly, I always like to prepare this recipe with long grain basmati rice for a nonsticky result. you can also make it with sona masuri but use it only if you do not have a long grain option.
Secondly, traditional Chinese fried rice does not use any other seasoning, other than soy sauce and vinegar. But in the Indian version, you can play with spices. I always use Chinese seasonings, pepper, add chili sauce to make things spicy.
lastly, stir-fry the finely chopped vegetables in a high flame before adding cooked rice. At the same time, do not overcook the veggies. It has to be crunchy and has to hold its shape.
Finally, I would like to introduce a few more interesting recipes from my blog like:
2 cups Chinese rice/ basmati rice ( long grain rice)
1/2 cup french beans, cut diagonally into thin strips
1/2 cup carrot, cut into long thin strips
1/2 cup shredded capsicum
1 tbsp chopped celery
1 cup chopped spring onions whites
1 tsp soy sauce
1 cup chopped spring onion greens
1 tbsp oil
salt to taste
- Heat the oil in a pan, add the vegetables, celery, spring onion whites and sauté over a high flame for 3 to 4 minutes till the vegetables soften.
- Add the rice, soya sauce, spring onion greens, and salt. Mix well and sauté for 2 minutes.
- Serve hot with any Chinese curry.
- Note.. If Chinese rice is not readily available, you can substitute it with any type of basmati rice