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Friday, 20 February 2015
Chinjabi Bhej Fried Rice
Inspired by Sharmistha
Mukherjee Cheema's Mixed Vegetable Pulao I remembered I had some baby
corn and a few odds and ends sitting in the fridge that needed to be
used up - so I got making a ' Chinese ' Fried Rice that no doubt would
make the Chinese squirm , but it sure did wonders to my Punjabi palate
,came out delicious , I was tempted to eat it with mango pickle but
thought that may create too much tension on the borders !
Cup Sela Basmati Rice - Wash and soak in 2 Cups water to which I added
two tablespoons Soya Sauce and 1 heaped teaspoon Garlic Paste - That
flavors rice beautifully.After 30 minutes boil , cook till done and
spread the rice out.Meanwhile work on the vegetables.I used what I had :
10 Cloves Garlic - Chopped .
10 Baby corn - Slice diagonally into 1/2" pieces.
1/2 Large Red Bell Pepper - Sliced.
1/2 Cup Frozen Corn.
1 Large Onion Sliced .
10 Cherry Tomatoes - Sliced into two.
2 Eggs Bhujiya - Or make an omelet and slice .
Soya Sauce - To taste.
Chili Sauce - To taste
Oil ( NOT Mustard ! )
oil , lightly brown onions , then tip in all the ingredients other than
rice and cook covered on high for two minutes or so.Now add the rice (
which will be lightly garlic flavored and salty too with the soya added
in the water ), gently stir to evenly mix the vegetables and rice -
cook about 4-5 minutes , that way the flavors and vegetables spread
evenly . Taste , adjust and sit down to a Chinjabi bowl of happiness -
eaten with chopsticks or hands !