Shrimp Chinese Fried Rice

Servings: 4 persons

Ingredients:

Small Shrimp/Kucho Chingri - 200 g

Kalijira Rice or Atop Chal Goldana - 3 cups

Beans - 2 cups, chopped

Capsicum - 2 cups, chopped

Carrots - 1/2 cup, chopped

Soya Sauce - 1 tbsp

Chilli Sauce - 1 tbsp

Aji Na Moto - 1/2 tsp

Salt - To taste

Oil - 1/4 cup

Adjust the soya sauce quantity depending upon browning of the rice (light brown is adequate). Chinese fried rice tastes better if eaten a day after it is prepared.         

Prepare Rice

1. Wash and boil rice with salt till half-cooked (about 10 minutes on stove-top for 3 cups of kalijira).

2. Drain water and spread rice on absorbent paper and let cool. Sprinkle 1/2 tbsp white oil to keep grains separate.

Prepare Vegetables

1. Heat 2 tbsp oil, fry the chopped vegetables individually on low heat and keep aside. Vegetables should be soft and not deep fried.

2. If required add 2 tbsp more oil and fry the shrimp for 5 min. Remove and keep aside

Cooking Procedure:

1. Heat 4 tbsp white oil, keep heat on medium setting.

2. Add rice and stir on low heat for 2 minutes.

3. Add chilli and soya sauce and mix well till the rice is evenly browned.

4. Add ajinomoto and mix.

5. Add the fried shrimp and vegetables. Mix and fry for 7-8 minutes on low heat.

Serving Suggestions: