Indo-Chinese Vegetable Fried Rice

I love Indo-chinese fried rice so much that I may think of abandoning (veg) biryani for this :) The love for it has never once diminished in my heart. I was miserable when I didn't find a good tasting fried rice out here. Whenever I visit India, 70% of the time I am having fried rice and manchow soup along with chicken lollipops :) in the restaurants.

When in a restaurant I behave like a desperate kid with zero patience till I serve the rice on my place and start feeding myself. After I am done I start looking into others plate greedily lol {yeh don't roll your eyes, I am sure you have your story about your fav dish hehe}

I have tried making restaurant style fried rice but was not all there. I had to make my peace with a mediocre version of it. But not for long, till I started adding and deleting sauces in it. Finally, I was happy with this recipe and mind you no msg here! Many restaurants add msg in their dishes and that's why it tastes simply YUM!

Inchins Bamboo Garden has a nice fried rice on their menu. Also, Thai fried rice is another dish which satisfies my taste buds. Last but not the least Hibachi restaurants butter loaded rich fried rice is not to be missed!
You may also enjoy chicken drumsticks, manchow soup from my blog.

So here is my version of fried rice for you to enjoy!

Ingredients:

• 1 cup rice soaked and drained
• 1 1/4cups veggies chopped finely ( carrots, green beans, capsicum, mushroom)
• 3 stalks of green onions(spring onions) chopped
• 1 1/2 tbsp soy sauce (low sodium)
• 1/2 tsp white pepper
• 2 garlic pods minced
• 1 green chili optional
• 1 egg ( pure vegetarians can drop it from the recipe)
• salt to taste
• 1 tbsp oil
• 1 tbsp butter

Preparation:

• To cook rice, take a tall utensil, bring 3-4 cups of water to a boil and add the rinsed and drained rice in it. Cook for about 6-7 minutes and drain out the water in a colander. Your rice should be fluffy and not sticking to each other. Spread it on a plate if you want. 
• Take a wok or nonstick pan, work on a high flame, heat oil, and butter, then add garlic keep sauteeing quickly.
• Drop an egg in the wok and keep stirring till the egg is cooked (takes just a minute or so)
• Add all the chopped vegetables along with white part of spring onions and saute for a couple of minutes.
• Add the cooked rice and gently fold it in the veggies. 
• Now add soy sauce, pepper, salt to taste and mix everything together. 
• Garnish with remaining green onions and serve hot with other sauces of your choice and indo chinese dishes like manchow soup, chicken lollipops etc.

njoY!! happY cookinG!!

Notes:* Try to work on high flame while making this rice dish, and more butter/oil you add more taste and glaze you get on your rice. Addition of egg imparts great taste and aroma to the rice, I cannot miss adding it :) In the assortment of veggies that you use, don't miss on carrots and beans.

Health Benefits: All the vegetables that you incorporate in the fried rice are loaded with fibre, carbs, minerals and vitamins. If using brown rice, it will be provide you less cal and less carbs. Always use soy sauce with low sodium version.