Chinese Fried Rice – My Delicacy on a Fantabulous Friday

DSC_0023Hello friends! I’m finally back. It’s really been too long since I blogged. Being busy is not a valid reason to stay away from blogging, I agree. But the past few weeks have been really tiring. I just wanted so much to get back to blogging and hence I’m here today with a recipe. It had been long since I even tried out any recipe. I wanted to do something light and yummy as well. As its summer you don’t really feel like eating too much of anything. So something light is what you look forward to eat in the weather. I’m a huge fan of Chinese food. I’ve previously tried my hand at noodles (which happens to be my favorite). This time I decided to try out Chinese Fried Rice. It’s one such dish which finds a quite regular place in the menu at our place. But so far, it was my mom who used to prepare it. This time I tried it and the recipe is from the various recipes I browsed on the net. The best recipe I found was at a blogging site called Sharmis Passion. The recipe happened to be very simple, but yet had the Chinese Authenticity in it. I’m sure most of you would be eager in knowing the recipe. So let’s check out the same.

Ingredients

Finely chopped Vegetables – ½ a cup each

-Carrot

-Cabbage

-Spring Onions

-Capsicum

2 tbsp Oil

4 Garlic flakes finely chopped

1 tbsp Soya Sauce

Pepper Powder (I used the powder of about 30-35 pepper corns)

¾ cup cooked rice

Salt as per requirement

 

Method

Heat oil in a pan and add garlic to it and fry. Then add in the finely chopped vegetables one after the other, frying each in a batch for 5 minutes. Add in the salt when frying the vegetables. Then add in the soya sauce and pepper powder and fry well. Slowly add in the cooked rice and mix well. Serve Hot.

Isn’t it simple? It is really easy to make and it’s tasty as well. The above recipe gives you the authentic Chinese taste.

Note: Add soya sauce in the mentioned proportion only. Else it gives the fried rice a dark brown color and it also leaves a very strong taste behind. I found the above proportion at Sharmis Passion and I’m happy about it as the taste turned out to be perfect.

So what’s holding you guys back? Rush in and try it out this weekend and let me know how it turns out to be.

Will see you all soon.

Till Then, Cheers!!!

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Vegetable hakka Noodles – My Experiment on a Fabulous Friday

Hey friends!! How’s life going? In full speed, I guess! Just another 11 more days to go and there awaits yet another new year, ready to welcome all of us with open arms. Guess, all of you are ready with a set of your New Year resolutions. I do it every year and ultimately do not go in that direction. But I have strictly decided that I will follow it, whatsoever! It’s always a thrill for me to try out something new every time. As I’m enjoying my holidays, I look forward to do something useful, at least, apart from shopping! So when my mom told me yesterday that she would be making Chow Chow Sambhar today, I almost instantaneously told her that I will make something else as well (Chow Chow is one such vegetable, I dread eating).We always eat the authentic south Indian food. So I thought of adding spice to my mom’s lunch menu today by making Vegetable Hakka Noodles. Though it looks easy to make, it takes a lot of patience and perfection. I wouldn’t say it was perfect like in 10 on 10. But I would whole heartedly rate it 9 out of 10 (that is the rating I got from my folks who ate it).


Please Note: Bringing to boil the noodles is the vital thing here because the noodles should not stick together. It should be easily separable. So adding of 1 – 2 tbsp of oil is recommended while boiling the noodles.
So are you ready to check on the recipe!

Ingredients

2 packets of SAMS Hakka Noodles boiled (egg less)
A small bowl each of vegetables like capsicum, cabbage, carrot and spring onions
Powdered white pepper and black pepper (it is available as a taste maker inside the noodles pouch)
2 tbsp of Weikfield Soya Sauce
1 tbsp Hot and sweet tomato ketchup
2 tbsp of oil
Salt as per requirement
Method

Take oil in a large bottomed pan. Add the vegetables one by one and fry it for a minute each. Then add the taste maker, salt (just check on before adding it as the taste maker has salt in it). Put in the soya sauce and the tomato ketchup and fry nicely for a minute.  Finally add in the boiled noodles and mix it very well (I struggled through with this process as the quantity was a bit large- so I got a bit of help from my mom).

Tasty and Yummy Vegetable Hakka Noodles is ready to eat!

I’m sure all noodles’ lovers out there would surely try it as you can have a control on how much oil you use and stuffs. So, why wait, just rush in and give it a try this weekend.



Cheers!!!