Corn and Ginger Fried Rice

Chinese not only enjoy eating but believe, eating good food can bring harmony and closeness to family and relationships.

Chinese cuisine is simple, aromatic, fragrant and colourful. Rice and noodles are the staple food for Chinese. It is the balance of ingredients and seasoning that provide variety in Chinese cuisine. The preparation may be elaborate but the actual cooking time could vary from 5-10 minutes per dish. Chinese food is best eaten immediately after it has been cooked.

The ingredients are easily available and the methods are easy to follow- they can be prepared in any Indian kitchen. It is a well- known fact that 90% of the time is taken for preparation and only 10% is taken actually for cooking. Most of the cooking is done on high heat and the term used is stir- fry.

All of us love Chinese food at home. When we were all growing up, Dad and Mom used to take all of us to Malaya Chinese Hotel and we used to occupy the only family room available. We were so excited, all of us dressed up and the menu for the evening used to be sweet corn chicken soup, fried rice, sweet and sour fish, chilly chicken and soft chicken noodle. Even today all of us at home still love these dishes and its among our favourites. Chinese food is so easy on the spices and everyone – all age groups enjoy a good Chinese meal.

I love cooking Chinese and even though preparation may take some time, it gives me immense pleasure putting together the final dish and serving friends and family. Below is a recipe for spring onion, corn and ginger fried rice. It is delicious.

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Ingredients:

  • Cooked basmati rice – 2 cups
  • Oil-3 tbsp
  • Spring onion -3 stalks
  • Cooked corn -3/4 cup
  • Ginger -2 tbsp julienned
  • Celery- 1 stalk minced
  • Soya sauce-1 tsp
  • Salt, pepper, ajinomoto- to taste

Method:

  • In hot oil, add spring onion minced, corn, celery and ginger and sauté on high heat.
  • Add cooked rice, season it with soya sauce, salt, pepper and ajinomoto. Stir fry.
  • Serve hot garnished with minced Spring onions.

Chefs tips:

  • Ideally Chinese cooking should be done in a non- stick pan so that the food does not stick to the bottom.
  • The oil should be really hot while cooking.
  • The ginger should be cut in thin strips called julienne.
  • If you really do not want to bite into sliced ginger, you can add 2tbsp of ginger juice.
  • A pinch of salt means the amount you can hold between 2 fingers – so all I do is take a pinch of salt, then a pinch of pepper and finally a pinch of ajinomoto sprinkle each one in a circle over the rice and finally lightly blend all the seasonings together to keep the dish fragrant.
  • The basmati rice should be cooked well in advance so that the rice does not split while preparing the dish.
  • You could add 1/2 a cup of boiled and shredded chicken/prawns or scrambled egg (2 eggs beaten lightly with salt) with the spring onion and sauté.
  • Serves 4.

Fashion is in Europe, living is in America but eating is in China.

  Till my next post

Cheers,

Rose

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