I grew up eating lots and lots of Indo Chinese food and at one point in my life, I was surviving on fried rice almost every other night. Yes, you guessed it right. Those were the horrible horrible college canteen days. Don’t get me wrong. For the first month in college, I was totally in love with our canteen food so much so that I would try to wake up early and grab breakfast, would walk a whole 15 minutes walk in scorching skin burning sun just to have hot lunch (Crazy, right?) and won’t even think of missing dinner. That lasted well only for good 30 days and than I started complaining about the food. I hated the menu, I had problems with food taste and I got so sick of our canteen food that I could not bear even the sight of that place. That was the time I discovered a small restaurant nearby selling Indo Chinese food. It was tasty, kind of healthy and overall good on wallet (dream of every student!).
As much as I loved fried rice, my only complain was the amount of fats they carry. The ones from cheap take outs are always flooded with oil and till now I have discovered very few places making them tasty but almost grease free. So I decided to make my own fried rice version with much much less fat but not skimping on flavour at all.
This is one of the best fried rice I have made till date. I love the simplicity of the ingredients involved in it. If you want a little kick, keep a bottle of sriracha or sambal oelek close by. I enjoy eating it just plain straight out of the pot. It tastes great with any good thai curry.
- 2.5 cups rice, white or brown, a day old cooked and cold rice makes the best fried rice (If you don't have old rice, make fresh rice and layer it on a baking sheet and chill it in freezer until cold)
- 1 Tbsp olive oil or sesame oil
- 1 tsp ginger, minced
- 1 Tbsp garlic, minced
- 1 cup mushrooms, chopped
- 6-7 baby corns, cut in round disks
- ¼ cup green onions white part, chopped (Keep the chopped green part of green onions for garnishing)
- 1 med size carrot, chopped in small pieces
- 1 small size bell pepper, chopped in small pieces
- 1 Tbsp low sodium soy sauce
- Salt to taste
- Black pepper to taste
- 1 tsp sesame seeds
- Heat a wok or skillet on med-high and add 1 tsp oil. To it add minced ginger and 1 tsp minced garlic. Saute until fragrant but not burnt. Add mushroom pieces. Cook until tender for 5-6 minutes. Keep mushrooms along with any juices aside in a bowl.
- Heat wok again add 1 tsp oil. To it add remaining garlic. Saute until fragrant and add all the vegetables. Stir it all together on high flame. Add salt, black pepper and splash of soy sauce. Toss to coat and let them cook for few more minutes until they get tender but not soft. You want veggies to be cooked but with a little crunch. Now add the cold already cooked rice and stir it so it all gets mixed together. Do with a gentle hand. Let the rice get warm at med- high flame.Add the remaining 1 tsp oil along with salt, black pepper and soy sauce. Add the mushrooms and tofu(if using). Mix it all together. Toss and taste.
- Garnish with chopped green parts of green onions and sesame seeds.
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