Monday, April 21, 2014

Rice Varieties

Chinese Fried Rice:
1. Red bell pepper
2. Yellow bell pepper
3. Green Onions
4. White/Yellow Onion
5. Carrot
6. Dark Soya Sauce
7. Siracha
8. Chili sauce ( Sabara)
9. Salt
10. Black Pepper
11. Rice
12. Oil
13. Tofu
14. Garlic
15. Ginger
16. Broccoli
17. Zucchini

1. Boil Rice, add a couple of tea spoons of oil. DO NOT Overcook. Cook it little less.
2. Cool the rice . May be spread it in trays, you can keep it in fridge for few hours.
3.  In a pan add oil, Add chopped onions, then add ginger and garlic.
4. Add Carrots sauté for 4-5 minutes, Add zucchini, broccoli, bell peppers, cook for another 3 minutes and then add soya sauce, salt ,black pepper, chili sauce, sabara sauce, Green onions.
5. In another pan stir fry tofu in little oil and add salt, soya sauce, Siracha.
6. Now add little rice and mix well, then add more rice and keep mixing.
7. In a pan, add all rice, then garnish with tofu , green onions.
8. Serve HOT! Enjoy!

Curd Rice
1. Fresh yogurt/curd
2. Curry leaves,
3. Rice
4. Grated Ginger
5. Salt
6. Oil
7. Mustard Seeds
8. Urad Dal (1/4 t sp)
9. Green Chili (Thai)
Cilantro for garnishing.

Mix yogurt, rice, salt, ginger and season with hot oil, add mustard seeds, urad dal . Then green chili, curry leaves.
Pour on rice and add cilantro for garnishing.


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