Vegetable Fried Rice (Sabzi Wale Chawal)
3 tablespoons vegetable oil
2 green onions, finely chopped
1-inch piece fresh gingerroot, peeled and julienned
4 garlic cloves, minced
1 dried red chili, whole
1 cup cut frozen vegetables of your choice, thawed
¼ cup water
2 teaspoons soya sauce
1 teaspoon white vinegar
Table salt, to taste
Serves 4
Prep Time: 5 minutes (plus 2 hours for chilling the rice, if necessary)
Cook Time: 15–20 minutes
Serve with any of the Manchurian recipes in this book. I would recommend using a mix of green beans, carrots, broccoli, and sweet bell peppers.
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. In a large skillet, heat the vegetable oil on high. Add the green onions, ginger, and garlic; sauté for 1 minute.
3. Add the red chili and the vegetables; sauté for about 5 minutes. Add the water and cook until the vegetables are tender and most of the water has evaporated, about 8 minutes.
4. Add the soya sauce, white vinegar, and salt; mix well. Add the cold rice and mix well; sauté for about 2 to 3 minutes or until the rice has completely heated through. Serve hot.
Indian Vinegar Salad
Make this mild vinegar salad to serve alongside pulaos (sautéed rice dishes, usually prepared with whole spices) and heavy biryanis (rice casseroles made with meat and/or vegetables). In a small bowl, combine ½ cup diced cucumbers, ½ cup diced radish, a pinch of sugar and salt, 1 tablespoon grated ginger, and a few tablespoons of vinegar. Chill and serve.
