Pork Fried Rice (Pork Wale Chawal)
½ recipe Simple Basmati Rice (page 160)
2 tablespoons soya sauce
1 tablespoon white vinegar
1 teaspoon cornstarch
3 tablespoons vegetable oil
2 green onions (white and light green part only), finely chopped
1-inch piece fresh gingerroot, peeled and julienned
2 garlic cloves, minced
1 dried red chili, whole
¼ pound boneless pork, cut into ½-inch dice
Prep Time: 5 minutes (plus 2 hours for chilling the rice, if necessary)
Cook Time: 15 minutes
Substitute your choice of meat for this flavorful stir-fry. Serve with Chili Garlic Sauce (page 236).
1. The cooked rice needs to be cold. If you prepare it fresh for this recipe, refrigerate it for at least 2 hours prior to using it here.
2. Combine the soya sauce, vinegar, and cornstarch; set aside.
3. In a large nonstick skillet, heat the vegetable oil on high. Add the green onions, ginger, and garlic; sauté for 1 minute.
4. Add the red chili and the pork; sauté for 7 to 8 minutes or until the pork is cooked.
5. Give the soya sauce mixture a quick stir to recombine it, and add it to the pan. Add the cold rice and mix well. Sauté for about 2 to 3 minutes or until the rice has completely heated through. Serve hot.
Another Indian Chinese Favorite
Visit any Indian Chinese restaurant in India and you will be served a hot green chili sauce along with your meal. This Green Chili Vinegar Sauce adds a wonderful zing to any Chinese dish; it is generally sprinkled over a dish before it is served. To prepare about ¼ cup of this sauce: In a deep pan, combine 4 minced green chilies, ¼ cup vinegar, a pinch each of salt and sugar. Simmer on low heat for 3 minutes. Chill and serve.