I grew up in the era of 90s in a middle- class family and dining out was an luxury for a family like ours. It was restricted to being an annual or biannual occasion that had a significance akin to any festivities celebrated in the family. The celebratory mood was palpable on such days.
The cuisine that we would indulge ourselves into would be restricted to Punjabi and South Indian Cuisine. Udupi restaurants had taken a center stage in average Mumbaikar’s dining out experience. Post year 2000, a significant development was going to alter the food habits of Mumbaikars. Besides Mc-Donald which was pushing in Burgers and French fries into our lives, food stalls that were dishing out Indo-Chinese dishes (Chinese Cuisine altered to suit Indian palate) were gradually acquiring popularity. I still remember the 20 rupees a plate veg fried rice and 40 rupees a plate chicken lollipop were such a great hit that it had shook the near stable food habits of an average citizen. Indian restaurants were facing an unexpected competition from a cuisine that came from far-off land. It had blended well with the local ingredients, was modified by the local people to suit our taste and was far more affordable option. In spite of the fact that that Wada Pav and Pav Bhaji were the universally popular delicacies of Mumbai, one could not resist the temptation to chomp on sizzling noodles and fried rice, stir fried in a hot iron wok.
Pavements outside schools, colleges and offices were invaded by several Chinese food stalls, each of those possessing large iron woks, high flame ranges, several big and small utensils stuffed with rice, noodles and shredded chicken and several Chinese sauces in red, green and black lined up neatly in fancy bottles.
Our Engineering College was no exception! At least once in a week we used to gather around our “Chinese vala bhaiyaa” (Vendor) gorging on the delicacies that he served as we fervently cribbed, cursed our college faculty. I felt fascinated by the medley of sounds-sizzling oil, stir fried vegetables and iron ladles. It was actually a stress buster for me and it attracted me in such a way that I used to forget all my worries atleast for some time.
Indeed food anthropology says that food acts as a rejuvenating factor to the body and the soul too! With these cherished memories I am sharing here the recipe of fried rice.
Find more such delicious Veg recipes
- 1-1/2 cup Rice. Soak in water for 30 minutes
- ½ cup Broccoli florets
- ½ cup Cabbage (chopped lengthwise)
- 1 Carrot (julienne)
- 1 Capsicum-Green Bell Pepper (cut into thin strips)
- 3 Spring Onions (Green Onions), green tops and white bulb- chopped finely
- 2 tsp. Ginger-Garlic paste
- 1 tsp. White Pepper Powder
- 1-1/2 tsp. Soy Sauce
- ½ tsp. Ajinomoto
- Salt to taste
- Cooking Oil
- We will cook rice in 3 cups of water. Add 2 tsp. Salt. We will add lesser amount of salt, as soy sauce that will be used in the recipe later, too has salt content in it.Allow the rice to simmer on high heat.
- Reduce the heat and cook covered until it is completely done. Use a fork to prevent breakage of cooked rice. Turn off the heat
- Spread cooked rice in a large flat dish. Drizzle some Cooking Oil and let it cool down.
- Once the rice gets cooled completely, add Soy Sauce and mix gently.
- In a large pan, heat 4 tbsp. Oil. Add Ginger-Garlic Paste and fry for a min. Now add all the veggies, Broccoli, Carrots, Onions,Capsicum and Cabbage. Cook on high heat.
- After 2 mins, add Ajinomoto and White Pepper Powder and cook on high heat.We must ensure that veggies do not become mushy- retain its crunchiness.
- After 5 mins, add rice and mix gently. Veg fried rice is ready. Switch off the flame.
- We will garnish with spring onion greens
Click here to watch recipe video