Priya Hunt, avid foodie and cook book author, based in London, serves up a bit of heaven in a bowl. Nothing like a little Chinese food, to hit the spot!
Have you ever come back from work, tired and exhausted but looking forward to something substantial, comforting and exciting to eat – but not looking forward to making an elaborate dinner?
Well, this is a nice one-pot recipe that uses a variety of ingredients to excite and awaken your taste-buds and yet easy enough to prepare after a long working day. To make this Chinese Veg Hot Garlic Fried Rice – you need 1 red onion (sliced fine), 1 spring onion (chopped fine – with the greens), 2 peppers (multi-hued, sliced fine), 1-2 chillies sliced diagonally into 3-4 pieces (this remove seeds), 1 carrot sliced into thin sticks, cabbage 2 tbsp – cut into strips, peas or green soya beans 2 tbsp (they should be pre-cooked in the microwave), ginger 1 inch piece (peeled and grated or crushed), garlic 2-3 cloves, chopped fine, dry red chilli 1 split in half, rice 1 cup cooked Jasmine rice (you can use ordinary rice), fresh coriander to garnish, sesame seed oil 2 tbsp, soy sauce 1-2 tsp, salt to taste and tomato puree 1 tbsp (optional – you don’t have to add this in at all).
Here’s how this all comes together – Cook the rice with two and a half times the quantity of water – it should be well cooked and sticky. In a wok (or Kadai), heat the sesame oil on a high flame. Add the broken red chilli, garlic and ginger and stir fry for 1 minute. Add the red onion and fry until pink. Add the spring onion, peppers and other vegetables and fry over high heat, stirring to avoid burning. The vegetables need to be crunchy – so no need to cook for more than 5 minutes. Add the cooked rice, salt and tomato puree (if using). Fry for another minute or two. Dont use too much salt as soy sauce adds to the saltiness of the dish. Add the soy sauce and coriander leaves for garnish. Taste and adjust for salt. Serve hot with chopped green chillies in vinegar. Yum!
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