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Chinese Pulao

Recipe by
Total Time:
30-45 minutes
Rated 2.5 based on 100 votes
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Best Khao Pad Goong (Thai Shrimp Fried Rice), Easy Rajgiri Puris

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  • 1 - Carrot
  • 8-10 - Mushrooms (whole)
  • 5-6 - baby Corns (whole if small, else cut into two lengthwise)
  • 1.5 cups - Cauliflower (cut into small pieces)
  • 2 - Onions (cut into 8 pieces)
  • 2 - Capsicums (cut into 1/2" cubes)
  • 2-3 - dry Red Chillies (broken into bits and deseeded)
  • 10-15 flakes - Garlic (crushed)
  • salt and pepper to taste
  • a pinch of ajinomoto (optional)
  • vinegar, soya sauce, Tomato ketchup and chilli sauce according to taste
  • 3 cups - cooked Rice

How to Make

  • Heat oil in a kadhai and cook the red chillies, garlic, baby corns, mushrooms, carrot, cauliflower and onions for 5 minutes.
  • Add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce and vinegar.
  • Mix and cook for 2 minutes.
  • Add the capsicums and cook until the vegetables are crisp (but not overcooked) and coated by the sauce.
  • Add the cooked rice and mix well.