Quick Fried Rice...Veg/NonVeg

The recipe is for non-veg fried rice but you can skip the non-veg ingredients while cooking.

Ingredients:

Leftover Rice

1 small onion chopped

2 eggs (Whip the egg white and yolk and keep aside)

Handful of chopped spring onions

Oil 1 tbspn

1 tspn soysauce

Salt to taste

Black pepper powder 1/4 tspn

1 green chilli chopped

Maggie Veg- masala cubes( found in local indian grocery stores)

Rice:

If you are using leftover rice it is great but if you dont have left over prepare rice atleast 2-3 hrs in advance.Cook rice only 90%.

Preparation

In a pan add oil, chopped onions, greenchilli and pepper and fry for 2-3 mins.Then add egg and mix it well.Add spring onion and fry for another minute.Add Soysauce, salt and maggie veg-masala and mix it well for 2-3 mins.Now add rice and mix it well.Keep on gas stove for 2-3 mins.

Tadaaa...the rice is ready....isn't that quick.

Serve it with hot chilli chicken or veg paneer chilli.the one displayed in photo is chilli chicken.

My photo clicking skill's aren't that great...i am sure you can make out by now from the pic above...hehehe

Also would appreciate comments if you have prepared any of the recipes.

Japanese Fried Rice (Veg, Non Veg)

I am sharing this recipe which i learnt from friend Kathy who's mother is from Japan.This is the authentic japanese fried rice recipe.

The recipe below is for 3-4 people.

Ingredients:

Rice 2 cups (Great if you buy rice from japanese or oriental store)

Butter

1/2 cup finely chopped carrot.

1/2 cup peas

1/2 cupp finely chopped onions

1/2 cup thin sliced mushrooms

1 tbspn soy sauce

salt.

Preparation:

Some important tips before planning to make the fried rice:

1. You need to prepare rice as usual however need to keep it in freezer for 24-48 hrs.to make it hard and then night before remove from freezer and keep it in refrigerator.The day you want to prepare keep it out 2-3 hrs before the preparation.

2. When i say finely chopped i mean really finely chopped.

In a big pan heat butter ( remember butter needs to be added generously as that brings the taste) and fry the thin slices of mushroom till they turn light brown. Remove it on paper towel and keep it aside.

Next add carrots in the same pan and fry till they are tender not too soft, add salt and chopped onions (remember to chk if there is enough butter in the pan while frying) and fry till it is soft.Add peas and fry very lightly by being careful trying not to squeeze the peas. Once that is done move these vegetable at the side of the pan.Add more butter and put the rice, wait till the rice absorbs the heat from the pan and becomes warm as it becomes easier to break it and mix it with butter, fry rice for 3-5 mins in butter. Then add soy sauce, and mix the vegetable with the rice ( best to use 2 spoons in both hands to mix it) including the fried mushrooms.Mix the rice and vegetables for 2-3 mins more.....and your japanese fried rice is ready.

Goes really well with shrimp or vegetable tempura (recipe which i will post next).

P.S. You can also add shrimp and chicken in fried rice but you need to cook it before adding it to pan.

Hope you enjoy this authentic fried rice too...my friends and we surely did!!!!!!!

Chicken Biryani...dish prepared in India with Chicken and Rice

This chicken biryani prepartion is what i use and my family and friends love the way it taste.Hope you like it too...Happy Cooking.

Ingredients :

2 pound Boneless Chicken
2 Cup Rice
1 cup Curd
2 Medium size onions ( Cut in to thin long strips)
1/2 tbsp lemon Juice
1 tbspn ginger-garlic paste
Salt to taste
3 tbspn Oil

Dry Masala Powder:
1 tspn Chilli, coriander and Cumin powder
1/2 tspn turmeric powder
1 tspn Chicken Biryani masala(optional)

Whole Gram Masala:
1 black Cardamom
4-5 Green cardamom
4-5 Bay leaves
1 inch piece of Cinnamon
3-4 Cloves
3-4 black peppercorns
1 tbspn ginger-garlic paste

Green masala:
7-8 Mint leaves
2 Green Chillies
1/2 bunch of Coriander Leaves



Marination for chicken:

Grind green chillies, mint , coriander leaves to a fine paste.

Cut, clean and wash chicken, apply the above green masala paste along with ginger garlic paste.Add red chilli, turmeric, coriander-cumin and chicken biryani masala powder.Add curd and lemon juice with 1 tspn oil.Mix it well with chicken and marinade for atleast 2 hrs.

Remove it from refrigerator 1/2 hour before preparing the curry.

Preparation Method of rice:

2 Cup Rice (soaked in luke warm water for 45 mins before preparing ,drain out the water after 45 mins and let the rice dry).

In a pan boil atleast 4 cups of water adding 1 tspn oil, green cardamons, 1-2 cloves,bayleaf and pinch of salt.When the water is boiled add the previously soaked rice.

Keep checking regularly and drain water and when the rice is 95% done drain water and spread it out in a tray.

Preparation method for Curry:

In a pan fry Onions till they turn golden brown,keep aside half of fried onions for garnishing.

In another pan add remaining oil, add other half of fried onions, reamining whole garam masala and fry for 2-3 mins.Then add the marinated chicken and mix well.Add 1 cup of water,cover and let it cook for 5-10 mins.Remove the lid and now let it cook for 5-10 mins.Make sure the chicken is cooked and the gravy is not too watery.

Now take cooker /pan with a tight lid and start to do layering by spreading out rice and then chicken,again rice and chicken on top.Add the fried onions kept aside previously.

Keep it on gas for 5-6 mins (dont use whistle if using cooker).

Chicken Biryani is then ready to be served.

Goes well with Raita.(Recipe of raita is posted above).