PRAWNLESS FRIED RICE - blog ready

 My son made prawns fried rice, and it was a hit. It had that restaurant taste. My husband told him that if he ever opened a restaurant, he would make my son the restaurant chef. It was that good. Anyways, me being me, I took his recipe and converted it to a prawn-less fried rice recipe. 

INGREDIENTS 

1. onion chopped - 100 gms 
2. cabbage julienned - 150 gms
3. carrot chopped - 150 gms
4. 1/2 cup frozen peas
5. handful of chopped cilantro
6. 4 Tbsp oil plus 1 Tbsp oil for the eggs
7. 3 Tbsp soya sauce
8. 1 tsp pepper
9. 2 Tbsp ginger-garlic paste
10. 3 Tbsp lemon juice
11. salt to taste

For the rice : 

1. 2 cups basmati rice soaked for at least 20 minutes;
2. 10 cups of water 
3. 3-1/2 tsp salt 

METHOD

• Cook the rice: Bring the water to a boil. Then add the rice and bring to a boil. Add salt. Turn off the stove for 2 minutes and bring to a boil again. Drain and keep aside for at least 5 minutes. The rice should be par-cooked. 
• Make the fried rice : 
• Heat a kadai on medium-high heat. When the pan is warm, add oil. Once the oil is hot, add the chopped cabbage, carrots, and onions. Sauté for 1 minute, then add the peas and coriander leaves, and sauté for 1 more minute.
• Transfer this to a bowl, then add 3 Tbsp. to the kadai. oil and saute the ginger-garlic paste on low heat till cooked. 
• Then add the soya sauce and bring to a boil. Then add lemon juice, and then add the sauteed vegetables. Mix well, then cook for about 1 minute. Then add pepper powder, stir well. Then add the rice, stir well, and let it cook on low heat for about 10 minutes. Keep it closed with a lid while cooking. 
• After about 10 minutes, check for salt and add as necessary. 
• Stir-fry the eggs and add them to the rice. This is optional. 
• Good with salmon fish cakes and corn salad.