Chinese fried rice with Hong Kong style vegetable

The credit to my expertise in making Chinese fried rice goes solely to S. No, no!! Please don't be under the misconception that S can cook. The maximum he can cook is rasam and potato stir fry. However, I can't take his lack of practical culinary knowledge for granted and serve just about anything. His interest in food goes beyond the taste. It is amazing to see how he discerns the textures and the ingredients of the dish. This is something that I will never be able to do. I am happy as long as the dish served is even moderately good and is edible. Maybe that is one of the reasons behind me taking almost 3 years to perfect this simple and straight forward dish called fried rice. I must have tried making this rice at least a 100 times before coming to this recipe. Each time S had found fault with it. It was either too spicy, or too bland. Or at other times, the flavour of the rice was lost. Sometimes, the colour of the rice was not white but brown. No my dear friends. This is not an exaggeration. I have endured and put up with each of comments till today. Yes. Today S told me that the fried rice was "good" and it tasted excellent with the Hong Kong style Curry. My joy knew no bounds when he told me this. I immediately decided to share this recipe with you all.

As for the Hong Kong Style vegetable curry, this recipe is from Tarla dalal's website. I have made a few changes to the original recipe. But it tasted great none the less. I strongly recommend you to try this. The curry and the rice really does make a deadly combo.

Chinese fried rice recipe:

Preparation time: 20mins

Cooking time- 5min

Serves- 4

Ingredients:

Basmati rice- 1-1/2 cup

Carrot- 1, diced

Green beans- 4-5 diced

Capsicum- 1 med, chopped fine

Spring onion- 1, the whites and greens separated and chopped fine

Soy sauce- 1tbsp

Oil- 1tbsp

Chilli sauce- 1tsp

Salt to taste

Sugar- a pinch

Method:

• Wash and pressure cook the rice with 1-1/2 cups of water and a tsp of oil for one whistle
• Spread the cooked rice on a plate and allow the rice to cool completely
• One the rice is cooled, refrigerate for 30min or freeze for 10min
• Heat oil in pan and add the spring onion white and fry on  ahigh heat for a min
• Add the carrot and beans and fry for 2 min till the vegetables are tender
• Add the capsicum and fry for a min more
• Add the cooled rice, soy sauce, chilli sauce, salt and sugar and fry for a min.
• Garnish with spring onion greens and serve hot.

Vegetable hong Kong style recipe:

Preparation time: 15min

Cooking time: 5min

Serves- 4

Ingredients:

Carrot- 1big, sliced and par boiled

French beans- chopped into 1" long pieces and par boiled

Cauliflower florets- 8-10, blanched

Capsicum- 1 med, chopped into big pieces

Ginger- garlic paste- 1tsp

Vegetable stock- 1-1/2 cups

Corn flour- 1 tbsp

Spring onion- 1, whites and greens separated and chopped fine 

Chilli sauce- 1/2tsp

Soy sauce- 1tbsp

Paprika powder- 1/4tsp

salt to taste

Sugar- a pinch

Method:

• Heat oil in wok and add the ginger- garlic paste and saute for a min
• Add the spring onion whites and fry for  amin
• Add the par boiled vegetables and capsicum fry for a min
• Add the chilli sauce, soy sauce, salt, paprika powder and sugar and mix well
• Make a paste of the cornflour by mixing it with 1/4cup of water.
• Add the vegetable stock and the cornflour paste and allow the mixture to simmer for 2min till the sauce thickens
• Garnish with Spring onion greens and Serve hot with fried rice.

The Hong Kong Style curry is my contribution to Aipi and Priya's Tuesday bookmarked recipe event.