Chinese style Chewy Fried Rice & An Award

Stir-fried rice, what a comfy way to incorporate all the non-favorite ingredients into one tasty meal. Thats how i made my fried rice today with brown rice and veggies which when cooked separately, Senthil would have never touched it. Got to say this, sautéing garlic and dry chilli in the sesame oil, flavors the rice so well. Just with the addition of scrambled eggs and extra crushed peppers, he couldn't just stop eating it. Ah, that was easy! Lets get on to the recipe.

Ingredients:

3/4 cup Brown Basmati Rice 

2-3 Eggs

1/3 cup Petite Green Peas (frozen & thawed)

1/3 cup Carrot (finely chopped)

1/2 cup Cabbage (shredded)

2 Green onions (chopped)

1 1/2tsp Garlic (minced)

3 Dry red Chilli (cut lengthwise)

3/4tsp Crushed Red Pepper

1tbsp Soy Sauce

1tbsp + 1tsp Sesame Oil

1 1/2 cups Water

Salt

How to:

• Beat the eggs with salt and ground black pepper, scramble'em in a skillet and keep aside. 
• Pressure cook the brown rice in 1 1/2 cups water along with 1tsp oil and some salt.
• Fluff the rice, spread it on a plate and let cool completely.
• Heat the remaining oil in a skillet, add the dry red chilli, garlic and half of the green onions and saute for a min.

• Then add the carrot, green peas and continue to cook until half tender and half crunchy.

• Add the shredded cabbage, saute for couple of mins and then pour the soy sauce.

• After a min, add the cooled rice, increase the heat to medium-high and keep mixing gently until the rice is heated through.

• Now add the crushed pepper to the rice, followed by scrambled eggs.

• Switch off and garnish with the remaining green onions.

Serve hot and enjoy!

Hi friends happy to receive this award from my fellow blogger Roshan "Roshan's Cucina". She is a wonderful blogger with fabulous recipes. Do check her space, if you already haven't. 

Thanks again, Roshan.

Chicken Flavored Sticky Rice

Ingredients:

1 cup Brown rice

2 cups Chicken broth (low sodium)

1/2 Yellow Onion (thinly sliced)

1 1/2 Roma Tomatoes (pureed)

1tsp Ginger (minced)

1tsp Garlic (minced)

4 green Chilli (chopped)

2tbsp Cilantro (chopped)

1/4 cup plain Yogurt (beaten)

1/4tsp Turmeric powder

1/2tsp Chilli powder

2tsp Coriander powder

1/2tsp Garam masala powder

1/2tsp Cumin seeds

1/4tsp Black Cumin seeds

1 Javitri

2 Cinnamon stick (1")

1 Black Cardamom

2 Green Cardamom

4 small Cloves

1tbsp + 1tsp Oil

Salt

How to:

• Pressure cook the brown rice along with chicken broth, 1tsp oil and little salt for 2 whistles. 

• Resulting will be sticky rice. Fluff it with fork and keep it aside. (For chewier rice, pour 1 3/4 cup broth and cook until a whistle.)
• Heat oil in a wide skillet, add cumin seeds through cloves.

• Then add onions and saute until tender along with salt.

• Now add ginger and garlic, and continue sautéing until the onions turn brown.

• Then add green chilli and cilantro and saute for a couple of mins.

• Pour the tomato puree and cook along with turmeric powder, chilli powder, coriander powder and garam masala powder.

• Then pour the yogurt, mix well and cook until the masala is left with little moisture.

• Reduce the flame to low and add the cooked sticky rice to the masala, mix gently (careful, not to mash it).

• Switch off and garnish with chopped cilantro.

• Also, i hard-boiled couple of eggs and mixed with the rice. You can serve it by the side.

Serve warm with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)