Chicken Fried Rice with vegetables

Ingredients:

Basmati rice- 2 cups
finely chopped ginger
finely chopped garlic
chopped Carrot-1/2 cup
chopped beans-1/2 cup
chopped green peas-1/2 cup
chopped cabbage-1/4 cup
Onion- 1/4 cup
spring onions-chopped fine
chicken-1/2 cup
soya sauce -2 tsp
chilli sauce- 1 tsp
Black pepper powder- 1/4 tsp
salt
oil

Method:
1. Cook rice to three fourth with Salt and keep aside.( You can either cook rice with plenty of water and drain them into a colander or cook with just enough water to cook the rice.
Each cooked rice should be well separated and fluffy.For basmati Rice use 1.5 cups of water for each cup of rice and If you are using Sona masoori rice, use 2 cups of water for each cup of rice.
Let this cool completely once it is cooked.I used basmati rice)
2.Scramble Eggs:Heat up wok or large saute pan . Add eggs and scramble fry them and keep it aside.
3. Chicken: Clean the chicken and chop it into small pieces.Marinate the chicken with salt and pepper.Heat oil in a skillet and add the chicken pieces. Add some soy sauce and cook the chicken on medium heat till it becomes tender.
4. Fry vegetables: Heat the oil in a pan and saute the ginger, garlic and fry till the raw smell goes off.
5. Add all the diced vegetables and cook them .Add in the sliced chicken pieces and scrambled eggs.Fry till they are crispy and cooked. Add the chopped spring onion.
Add Soy sauce, Chili sauce, Salt and Pepper, Saute it for 1 or 2 minutes.
Sprinkle a pinch of ajinomoto for more taste. (optional- I did not)
6.Finally add cooked Rice and mix everything gently till the rice is evenly coated with the sauces and vegetables. Fry the rice on medium-high for another few minutes. sprinkle some more pepper powder and salt according to your taste. Garnish with  green spring onions. The Fried Rice is ready to be served hot.
Note

* you can fry the rice in oil/ghee before you pour the water. I skipped this step to reduce the amount of oil/calorie.
* Ajinomoto can give a nice flavour and taste, but as I am unsure of its health profile i skipped that as well.
* Always try adjusting the salt at the end when you make a Chinese item, as the sauces contain some amount of salt in itself.

Easy Vegetable fried rice.

When you are running out of time, this is a Colourful and appealing rice platter you can make in minutes assuming you have a side dish like chicken curry.

Ingredients:

Basmati rice – 2 cups
Ghee/Butter to fry
Vegetables:-
Carrot, Beans, Green peas – ¼ cup each
(carrot & beans cut to ½ inch cubes)
Onion(large, chopped lengthwise) – 2 nos
Ginger-garlic paste – 1 tsp (optional)
Spice (Grampoo & Cinnamon)
Salt - As reqd
Oil – 2 - 3 tbsp
Water to boil the rice

Method:

*Wash the rice and spread it and keep to let the water drain.
*Pour ghee into a hot kadai.Add ginger-garlic paste (optional),Spice and rice and fry it. Pour 3.5 cups water (it might vary rice to rice) and cook the rice to three fourth.
*Add oil to a pan and fry ¾ of the chopped onions and vegetables and stir fry.
* Mix both together into a container and let the rice and vegetables cook together for a minute.
*Serve it hot with decorated crisp fried onions, fried cashews and raisins on top

Tomato Rice

During my four-year B.pharm college In Tamilnadu I got acquainted with different variety rices, that are made in the hostel as well the ones I tasted from my Day scholar friends tiffin boxes. Out of all the variety rice, tomato rice and coconut rice are my all time favorite of all variety rice dishes. Tomato rice is a Pleasure to the eyes and is fulfilling to the taste buds.

Ingredients: 
2 cups Rice
5 to 6 Tomatoes (cut into pieces) 

2 medium Onion (cut into pieces)
6 to 8 Green chilies (slit)
1 tsp Chilly powder
half tsp Turmeric
half tsp Ginger & Garlic (grated)
4 Cloves
1 piece Cinnamon 
3 tbsp Oil/ghee

Method: 
* Wash the rice and drain water and keep it aside. 
*In a frying pan, add cloves, cinnamon and fry for a minute. 

*Add ginger & garlic, green chilies and onions and fry them till onion turns light brown.
*Add tomato pieces,chilly powder,turmeric and salt to it. 
*After tomatoes are cooked and becomes dark reddish brown, add in rice to it and stir. 
*Now pour down 3 to 3 1/2 cups of water and cook properly.

VANGI BATH

Vangi bath aka Brinjal rice is a Karnataka specialty . Out of the three years I stayed in Bangalore, this was one of the variety rice I liked.   When I planned to try the recipe, I was not sure about the outcome and Believe me. It tasted same or even better and the recipe was simple and easier than I thought.

Make sure brinjals are not overcooked that they become so mushy.It looks and tastes better with the brinjals intact.It is a full meal in itself  when served with Raitha and pappadam/Pappad.

Add few cooked  chicken pieces along with the brinjal and Non-vegetarians will absolutely love it. (that's what I did with my Hubby :)
It's a less-messy great tasting lunch pack for school/office.

Ingredients: 
Long brinjal (chop it into cubes and place it in salted water) - 1
Raw rice/Basmati Rice, washed and cooked -  1 and half Cup
Green chillies- 2 nos
Onion chopped - 2 nos
Coconut grated - half shell
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 1 tsp
Salt -  to taste
Lemon - 1
Cashew nuts - few roasted
Oil/ghee

For Tempering:

Mustard
Split urud dhal
Bengal gram dhal
Red chilli
Curry leaves
Asafoetida powder

METHOD:
   
* Heat oil in a pan and add Tempering ingredients.  Stir it till the seasoning is done.  Break the  red chillies into two before adding
* Add onion and curry leaves and saute it till light brown
* Add the brinjal pieces and stir until about 3/4 cooked. 
* Add the spice powders i.e. turmeric, coriander, chilli, cumin, garam masala and salt. Mix them properly.
* After about 5 minutes add the grated coconut and let it cook. if needed add little bit of water to help them cook faster and cook it with lid closed.
* Squeeze lemon onto the eggplant. let sit for 1-2 minutes
* Toss the Rice into eggplant, stir and heat it for few minutes. 
* Garnish it with some roasted cashew nuts

Carrot Rice

INGREDIENTS:

Basmati Rice Cooked - 2 cups
Grated carrot  - 1 cup
Thinly sliced onions - 1
Thinly sliced green chilli - 2

Cumin seeds
Red chilli powder - 1 tsp
Turmeric powder - half tsp
Garam masala powder - half tsp
Mustard seeds
Salt  to taste
Olive Oil - 1 tbsp

METHOD:

* Heat oil in a deep frying pan.

* Add mustard seeds. When the mustard seeds start crackling add cumin seeds . Add thinly sliced onions, green chillies and fry till pink.

* Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.

* Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.