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170 gm - prawns/ shrimps, shelled and deveined
1/2 cup - chicken, diced cooked
1 cup - purple cabbage, shredded
6 cups cooked long-grain white
1/2 cup - shallots, chopped
1.5 tbsp- garlic, chopped
2 - chillies, chopped
3 tbsp- vegetable oil
1/2 cup- red pepper, diced
2 tbsp- dark soya sauce-
1 tbsp- light soya sauce
3 - green onions, thinly sliced
1/2- cucumber, thinly sliced
salt as required
How to Make Fried Rice
Mix the tamarind pulp with 1/2 cup of boiling water, mash the tamarind, then strain and keep aside.
Grind the shallots, garlic, chilies, turmeric and salt to a fine paste.
Heat oil in a wok, add the spice paste and fry till it turns brown in colour.
Next add the shrimps, stir-fry till they change colour, then remove and set aside.
Now add the chopped red pepper, peas, cabbage and stir-fry until the vegetables are well cooked.
Add the rice, stir-fry again so as to separate the grains.
Then add the tamarind water, light and dark soya sauce, green onions, chicken, and the reserved prawns.
Mix together till the ingredients blend with each other, then remove and transfer to a serving plate.
Garnish with chopped coriander and cucumber slices.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.