We all love street style desi (Indian Chinese) Chinese food and enjoy it on most of our outings. These days kids and elders too are fond of desi style Chinese be it our style Hakka noodles or fried rice or veg crispy or schezwan rice. This fried rice is a super easy recipe which barely takes ten minutes and tastes amazing. You can make this with leftover rice too. Adding in a lot of chopped veggies makes it quite healthy too. It’s a good lunch box recipe as well.

Ingredients

Rice – cooked or leftover rice

Spring onion – 1 cup ( cut the onion and the leaves as well)

Oil – 1 .5 tbsp

Green chilly – 1 no

Ginger – 1 tsp finely chopped

Chopped garlic – 1 tsp finely chopped

Carrot – 1 no finely chopped

French beans – 1/4 cup finely chopped

Capsicum – 1 no finely chopped

Cabbage – 1/4 cup finely chopped

Corn – 1/4 cup

Soya sauce – 1.5 tsp

Vinegar – 1 tsp

Salt – as per taste

Black pepper powder – 1 tsp

Chilly powder – 1/2 tsp (I used Kashmiri chilly powder for color) you May skip this step. It’s optional.

Method

1. Use leftover rice or cook rice and keep apart. Rice should not be sticky. Allow the rice to cool well.

2. Heat a wok or a deep bottom pan and add oil. Once the oil is hot add green chilly, ginger and garlic . Fry well till all the flavor is infused in the oil.

3. Now add in the onion and cook for two minutes. Then add carrot, beans and cook for five minutes. Now add capsicum, corn and cabbage and mix well. Cook for five minutes on medium high flame.

4. Add salt as per taste and then add chilly powder and black pepper powder. Mix well. Add soya sauce and vinegar and give a good mix. Switch off the flame and cool for five minutes. Slowly incorporate the rice and mix . Add spring onion leaves and mix. Serve.

TIPS

1. Rice should not be sticky.

2. You may use vegetables of your choice. Also you may add green chilly sauce or tomato ketchup or even chilly flakes. Fine chopping veggies is a must.

3. Be mindful when you add salt as the sauces contain salt too.