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Chinese Mixed Fried Rice

Chinese Mixed Fried Rice is a popular Chinese Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Chinese
Technique :
Saute
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

Original recipe: Prawn (cleaned, chopped) - 1/2 cup

Cooked Chicken Meat - 1/4 cup (cut into tiny pieces)

Fine grained Rice - 2 cups

Egg - 2

Spring onion - 5-6

Capsicum - 1

Soya sauce - 2 tsp

Mushroom - a few

MSG - 1/4 tsp

Oil - 4 tbsp

Pepper to taste

Salt to taste

Improved recipe version: Prawn (cooked and chopped) - 1/2 cup

Cooked Chicken breast (cut into tiny pieces) - 1/2 cup

Chicken stock - 1-2 tbsp

Egg white - 3

Black Rice - 1 cup

Spring onion - 8-10

Capsicum - 2

Salt - 1 tsp

Soya sauce - 2 tsp

Mushroom - 1/2 cup

MSG - 1/4 tsp (optional)

Soya oil - 1 tbsp

Pepper to taste

Salt to taste

Method

  1. Original recipe: Wash the rice. Cook in plenty of boiling water by adding 1 tsp of salt.
  2. Strain the cooked rice, spread in a wide plate and allow it to cool (this can be done several hours before).
  3. Scramble the eggs and keep aside.
  4. Chop the spring onions and keep the green and white parts separate.
  5. Deseed and chop the capsicum.
  6. Finely dice the mushrooms.
  7. Heat oil in a kadhai. Fry the prawns until cooked and remove.
  8. Add the chicken to the remaining oil in the kadhai, fry for a minute and remove.
  9. To the remaining oil, add the capsicum, mushrooms, white and green parts of the spring onions one by one. Stir-fry briefly after each addition.
  10. Add the rice, soya sauce, salt, pepper and MSG.
  11. Add the prawns and chicken meat. Add the scrambled eggs.
  12. Mix well and keep covered on low flame until heated throughout. Serve hot.
  13. Improved version: Cook the rice as explained earlier. Spread in a wide plate and cool.
  14. Scramble the egg whites and keep aside.
  15. Chop the spring onions. Deseed and chop the capsicum.
  16. Finely dice the mushrooms.
  17. Heat oil in a kadhai. Add the capsicum, mushroom and spring onions one after another. Stir-fry briefly after each addition.
  18. Add the rice, soya sauce, salt, pepper and MSG.
  19. Add the prawns and chicken meat. Add the scrambled eggs.
  20. Sprinkle with chicken stock and keep covered on low heat until the rice is heated throughout.
  21. Serve immediately.
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Bawarchi of the week

Shylaja

Shylaja

Apart from the special recipes from Tamil Nadu she also specializes in Egg-less baking and cake decorations. She has inherited the traditional recipes from her mother and mother in law.

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