A simple fried rice recipe to go wirh veg manchurian gravy. Actually had a little cabbage left after preparing manchurian, so ended up with cabbage fried rice and it actually tasted yum.

RECIPE:

Ingredients

• 2 tbsp Refined Groundnut oil +2 tsp oil while cooking the rice
• 3/4th cup basmati or any long grained rice
• 2 tsp finely chopped ginger
• 4 to 5 garlic cloves chopped fine
• 2 Spring onion whites chopped lengthwise and the greens chopped fine
• 1 tbsp Light soy sauce
• 1 tsp vinegar
• 1/2 tsp white pepper powder
• 1/2 cup cabbage chopped thinly lengthwise
• Salt to taste

METHOD:

Rinse rice 3 to 4 times to let go off excess starch and drain.Set aside for 30 minutes. Put the rice in a heavy bottomed pan. Add four times the quantity of water and 2 tsps of oil. Let it boil and once the rice is nearly cooked,drain off excess water,fluff up the rice with a fork and keep aside on a flat plate.
Heat a wok over a high flame and add oil and swirl so that it coats the wok. I used a nonstick pan.
Add finely chopped ginger, garlic, and chopped spring onion whites and cabbage to the wok and stir fry for a few seconds.Add white pepper powder and salt, stir well.Add cooked long grained rice and stir fry. Add light soy sauce, stir fry,sprinkle vinegar and toss well.
Garnish with spring onion greens. Remove from heat and serve hot.

NOTE :

The rice should be tender but not mushy.
Adding oil while cooking the rice prevents the rice from boiling over and also from sticking to the bottom of the pan. It also adds flavour to the rice.

TIP:

Use refined groundnut oil. It makes a huge difference tastewise. Also Chinese cooking requires stir frying on high flame so use oils with high smoke point. Example: Refined groundnut oil.
Light soy sauce is saltier so add salt taking it into consideration.