1. A wok

2. Very little oil, that has been heated to very high temperature.

However, if you don’t cook Chinese food too often at home, you can use a big kadhai or pan for cooking. The cooking vessel has to be very hot when you throw in the vegetables/noodles/rice and it should be big enough to allow you to toss them easily. A small pan may cause you to spill the ingredients or over cook them. The veggies should retain some crunchiness and the rice/noodles should be separate, not clumped together.

Makes: 6 cups

Serves: 3

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients

• ¾ cup uncooked rice
• 150g silken tofu or 6 eggs [can skip]
• 1 large onion, chopped finely
• ½ cup carrots, julienned
• ½ cup French beans, julienned
• ½ cup cabbage, julienned
• ½ cup fresh corn [from cob] or sweet corn kernels
• 4 garlic cloves, chopped finely
• 1½ tbsp readymade red chilli sauce
• 1 tsp soya sauce
• 1 tsp vinegar
• Salt as per taste
• 1½ tbsp oil

Preparation method

1. Cook the rice in boiling water. Cook till about 80% cooked. Drain and cool.
2. If using eggs, hard-boil them, remove the shells, slice each into half, and scoop out. The yolks are not to be used in this recipe. Chop the egg whites into tiny cubes.
3. If using tofu, cut into tiny cubes.
4. Pressure-cook the corn for 5 – 6 whistles. Drain and set aside.
5. Heat oil and sauté garlic. Add onions; sauté for 1 minute.
6. Add French beans and salt; sauté for 2 minutes.
7. Add carrots; sauté for another 2 minutes.
8. Add cabbage; sauté for 2 minutes.
9. Add corn and tofu/eggs.
10. Mix the salt, soya sauce and chilli sauce in a bowl and pour it over the rice. Mix it gently and toss the rice in the pan. Cook it for a few minutes.
11. Then turn off the flame and add the vinegar. Cover and let it stay for a few minutes before serving.

The post How to cook restaurant-like Chinese fried rice appeared first on Complete Wellbeing.

Makes: 5 cups beans and 6 cups rice

Serving Size: ¾ cup beans and 1 cup rice

Serves: 6

Pre-preparation time: 6 – 8 hours

Preparation time: 20 mins

Cooking time: 40 mins

Ingredients

• 1 cup uncooked rajma [kidney beans; soak for 6 – 8 hours]
• 1 cup uncooked rice [soak for 20 minutes]
• 1 cup fresh corn [from cob] or sweet corn kernels
• 1 large capsicum, chopped finely
• 4 small bulbs of spring onion, sliced into rings
• 1/3 cup greens of spring onion, chopped finely
• 2 medium tomatoes
• 1 large onion, chopped finely
• ½ tsp red chilli powder
• 2 – 3 garlic cloves, chopped finely
• 2 dry red chillies, broken
• 9 tbsp readymade salsa
• 9 tbsp sour cream
• Salt as per taste
• 2 tbsp oil

Preparation method

1. Cook the rice in boiling water. Strain and spread on a plate to cool.
2. Pressure-cook the rajma with 3 cups of water, dry red chillies, garlic and 1 tsp salt for 5 – 6 whistles.
3. Pressure-cook the corn for 5 – 6 whistles. Strain and set aside.
4. Blanch the tomatoes in boiling water for 5 minutes. Strain and cool. Peel the skins; chop finely.
5. Heat 1 tbsp oil. Sauté onions for 2 minutes. Add the chili powder, ½ tsp salt and tomatoes. Sauté for 7 – 8 minutes, until mixture starts leaving the sides of the pan.
6. Add cooked rajma, along with the water it was cooked in to the onion mixture. Cook for 3 minutes; add salt as per taste and water as required to achieve desired consistency. Keep aside.
7. Heat 1 tbsp oil in another pan and sauté the capsicum for 1 minute. Add ½ tsp salt and sauté for another minute.
8. Add the sliced spring onions; sauté for 1 minute.
9. Add the spring onion greens along with the corn; sauté for 2 minutes.
10. Add the cooked rice and mix well. Add salt as per taste.
11. To serve [for one person], place 1 cup rice in a bowl and pour ¾ cup rajma over it. Top with 1½ tbsp sour cream and then 1½ tbsp salsa.

Complete your plate with a glass of spicy buttermilk.

The post No fuss homemade burrito bowl appeared first on Complete Wellbeing.