Friday, 6 January 2012

Mexican Fried Rice

·         2 cups boiled rice
·         2 tbsp oil
·         1 tbsp balsamic vinegar
·         1 tbsp chopped green chilies
·         1 tsp dried parsley
·         ½ cup finely chopped French beans
·         1 cup finely chopped spring onion
·         ½ cup finely chopped onion
·         ½ cup finely chopped baby corn
·         ½ cup finely chopped carrots
·         ½ cup finely chopped capsicum
·         1 tsp finely chopped garlic
·         3 tbsp Worcestershire sauce
·         1 tsp soy sauce
·         2 tbsp tomato sauce
·         1 tsp chili flakes
·         2 tbsp fresh cream
·         2 tbsp grated cheese
·         Salt to taste
        Place the cooked rice in a bowl and pour in the Worcestershire sauce, soya sauce, tomato sauce, chili flakes, dried parsley and salt. Mix well and set aside. Heat oil in a pan and add garlic in it. When aroma starts to rise, about one minute, then add green chilies and onion and sauté for 1 minute. Then add carrot and French beans and cook for 1-2 minutes. Then add baby corn and capsicum and cook for two minutes. Now add chopped spring onions and salt and cook for another 2 minutes. Then add rice to it and cook it stirring for 1-2 minutes. Now add the fresh cream and grated cheese to the rice and vegetables. Cook and stir for one minute. Mexican Fried Rice are now ready. Take out in serving plate and serve.