Hubby says the same for my cooking now. He says the flavors in my food can never be found in restaurant ones (Flattery!!). And don’t think its because he wants to save some money from not eating out. We do eat out weekly for some change in taste buds but I agree with him. Home made is definitely more comforting and the best.
1 small Capsicum
1 small Onion
4 cloves of Garlic
1 inch piece of Ginger
2 Green chillies
2 Spring Onion bulbs
8 Red chillies (Long Variety)
2 Tbsp Oil
2 Tbsp Tomato ketchup
2 tsp Vinegar
1 tsp Pepper powder
1 tsp Sugar
Salt to taste
2. Cook rice al dente. It should not be fully cooked and should be firm. Allow it to cool.
3. Meanwhile finely chop ginger, garlic, green chillies, spring onion bulbs, onion, capsicum and carrots.
Note: Keeping all these chopped beforehand is required as fried rice need to be made on high flame and stirred continuously.
4. Heat oil in a wok and throw in the chopped ginger, garlic and green chillies. Keep frying till garlic turns brown.
5. Now add spring onion bulbs followed by onions. Continue frying on high flame. Add sugar and salt.
6. Throw in the chopped capsicums and carrots and keep frying.
7. Now add pepper powder and ketchup. Mix well.
8. Lower the flame and grind the chillies in very little water to a paste.
9. Add it along with the soaking water to the wok. Mix well.
11. Add vinegar and mix well till the sauce is well blended with the rice.
12. Remove from flame and garnish with spring onion stalks.
1. Might sound weird but our favourite combo with this rice is the simple onion tomato raita. The spiciness of rice and the chilled yogurt makes a soothing combination.
3. I have added only carrot and capsicum but you could add cabbage, frozen peas and corn as well.
4. This tastes best with leftover refrigerated rice.
5. I have added green chillies and pepper powder apart from the red chilli paste. You could skip one or both if you want it less spicy.
6. I mostly skip adding spring onions as I don’t buy them regularly. So skipping it is absolutely fine.