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Title: Vegetable Fried Rice
Categories: Indian
Yield: 4 Servings

3 tb Sunflower oil
1 1/2 tb Pure sesame oil
3 cl Garlic;
- up to 4 cl,
- finely chopped
1 Thai green chile; slit
1/3 c Red onion; finely sliced
6 Scallions;
- green & white parts
- chopped separately
3/4 ts Ginger;
- minced, adjust to taste
2 c Vegetables (cabbage,
- peppers, carrots,
- blanched green beans);
- shredded or julienned
3 c Cooked rice; cold
2 ts Dark soy sauce
1 ts Garam masala
1 pn Turmeric powder; scant
1/2 ts Black pepper; freshly ground
3/4 ts Red chili flakes;
- adjust to tolerance
3/4 ts Chilli tomato sauce -OR-
3/4 ts Ketchup; plus:
1/2 ts Tomato paste
Salt; to taste
1/2 tb White vinegar;
- adjust to taste
1 1/2 tb Butter; melted
- (optional, see notes)
Cilantro; chopped

Notes:

Adding butter at the end may seem a bit unusual, but this is a small
secret I learned from the husband who makes some mean fried rice. Try
it.

The rice from the this recipe has pronounced hints of ginger, you can
omit or cut down the quantity if you do not like it.

You can vary the ratio of neutral oil to sesame oil based on your
liking. You could even cook using either of the oils, I am just
sharing the ratio that we prefer.

Add tofu, fried egg, pre-cooked shrimp, chicken, or any kind of
protein in the recipe just at the end and warm it through with the
rice.

* * *

Heat up the sunflower & sesame oils in a wide skillet or pan (I use
12") on medium-high. Add the garlic and green chili to the oil and
saute for 20 to 30 seconds or so until you see tiny blisters on the
chili skin. Take care that the garlic doesn't burn. Add the red onion
next along with white scallion parts. Saute for 2 to 3 minutes on
medium high until the onions soften and begin to turn light brown. At
this point add the ginger along with the chopped vegetables. Sprinkle
a pinch of salt and let the vegetables cook for 2 to 3 minutes until
they are tender but not mushy and still have a bite. This time will
depend on how thick or thin you have cut the vegetables.

Next turn the heat to lowest possible on your stove and add the cold
rice to the pan. Also add the soy sauce, turmeric, garam masala, red
chili powder & chili tomato sauce. Toss around so that the rice is
covered in all therse. Check and adjust the salt. Remember that if
you are adding butter at the end, it has salt too. Turn the heat to
medium for a minute or so until the rice is warmed through. Do not
stir too much.

Put off the heat and while the rice is still warm, add the green
scallion parts, vinegar, butter (if using), and chopped cilantro.
Using fork or chopsticks toss a round and serve immediately.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
vegetable-fried-rice.txt>

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