🍚 Indo-Chinese Fried Rice πŸ‘¨β€πŸ³ An Easy Ital Recipe

in Natural Medicine β€’ 16 days ago

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My family has never seen me cook non-Indian style fried rice, so I wanted to show them I know some other flavors too. 🍚

What I made is my standard generic "Indo-Chinese Ital Fried Rice," and it was a hit with the family. Apparently I haven't made this in so long they forgot I've made fried rice this way for them before.

More Fiyah πŸ‘¨β€πŸ³ πŸ”₯πŸ”₯πŸ”₯

Β  Β  Β Indo-Chinese food is a very underappreciated fusion cuisine, and you have to eat Gobi Manchurian once to know what you're missing out on.

Β  Β  Β When I make fried rice, it's usually full of cinnamon sticks, bay leaves, mustard seeds, cumin and a plethora of other spices and ingredients. I wanted to prove to my Cambodian family I can abandon the turmeric sometimes and make an "East Asian" style fried rice too.

Β  Β  Β Unfortunately, I never completely abandon my usual flavors, so I went heavy on the garlic ginger because this fried rice has no seed spices. The most important thing for any fried rice is a super hot wok. I can't stress that enough, you need serious flames πŸ”₯πŸ”₯πŸ”₯.

πŸ§„πŸ₯• Indo-Chinese Fried Rice Ingredients πŸšπŸ§…

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rice.JPG
Frying Ingredients

⋆ cooked long-grain brown rice (yesterday's rice is best) - 3 cups
⋆ vegetable oil - 2 tbsp
⋆ salt - ΒΌ tsp
⋆ onions (finely diced) - ΒΌ cup
⋆ ginger (minced) - 1 tbsp
⋆ garlic (minced) - 1 tbsp
⋆ longbeans (finely diced) - ΒΌ cup
⋆ carrots (finely diced) - ΒΌ cup
⋆ cauliflower (finely diced) - β…“ cup
⋆ carrots (finely diced) - ΒΌ cup
⋆ green onions (sliced) - 2 tbsp
⋆ fried tofu (sliced) - Β½ cup

Sauce Ingredients

⋆ vinegar - 1 tsp
⋆ sambal or chili sauce - 1 to 2 tsp
⋆ soy sauce - 1 tbsp
⋆ black pepper - ΒΌ tsp
⋆ sea salt - ΒΌ tsp

πŸ‘¨β€πŸ³ Preparation Method πŸ”₯

STEP 1

Β  Β  Β Heat a few tablespoons of vegetable oil in a wok on a high flame and add the onion.

Β  Β  Β Stir-fry until translucent and fragrant.
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STEP 2

Β  Β  Β Quickly add the minced garlic and ginger and stir another 30 seconds or so.
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STEP 3

Β  Β  Β Add the long beans and stir-fry a bit more.

Β  Β  Β The aim is not to overload the wok, keep it hot, and add vegetables bit by bit, but work fast.
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STEP 4

Β  Β  Β After the beans have cooked a bit add the carrots, stir-fry a bit.
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STEP 5

Β  Β  Β Add the cauliflower and stir-fry a bit..

Β  Β  Β Don't forget to keep your flame on high, it will help keep things from sticking.
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STEP 6

Β  Β  Β Add the green onions and stir-fry a bit more.
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STEP 7

Β  Β  Β Now add the fried tofu and toss, stir-fry for a bit.
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STEP 8

Β  Β  Β Add the the cooked brown rice and the sauce, toss to incorporate.
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STEP 9

Β  Β  Β Continue to stir-fry another minute or two until rice is heated through, and your Indo-Chinese fried rice is ready.
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Β  Β  Β We like to eat fried rice with fresh cucumber and tomato, but you can serve it any way you like and adapt the recipe to your liking. It's a very generic-style fried rice you build a fancier one from, but the @KidSisters love this simple style fried rice, so I try to keep those customers happy.

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Β  Β  Β Monkey-B made it clear, she prefers this simple fried rice more than Indian yellow fried rice.

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Β  Β  Β Fair enough, as long as the family is happy and healthy, that's what counts. Even though I prefer Indian-style fried rice, this is still delicious, and a safer flavor mix for a wide variety of palates.

πŸ™ THANKS FOR READING πŸ™

If you enjoyed this post, please upvote and reblog.

Dad
@JustinParke
Mom
@SreyPov
Srey-Yuu
@KidSisters
Monkey B
@KidSisters

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Β 16 days agoΒ (edited)

Too easy!!!!!

Lol sorry I should explain myself.. it's an Australianism.. I think I have to write a post about it..

I learned Australian while living in Cambodia. I have heard this one before, but I can see how it would be misinterpreted. "This avo" was something that took me ages to understand. I would love to a post about Australianisms. !ENGAGE 10

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Looks like they are all enjoying this dish and you know what i have had this dish also and love it especially with extra squeezed lemon on it 😁

A little acidity is a nice addition to all the flavors. This fried rice is a lot simpler than the Indian style yellow fried rice I usually make, but seemed to be a bigger hit with the kids. I think that's because this more similar to Cambodian style fried rice. !ENGAGE 15

Nice for the kids to love dad's cooking πŸ‘πŸ˜Š

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Mmm, it looks very tasty, thanks for the recipe, I will try it soon πŸ™‚

I wish to you and your family a wonderful weekend, take good care of you all, hugs.

I missed so many comments during our move to the new place, sorry to you too @misschance. Thanks for the kind words, wish you positive vibes in return. !ENGAGE 15

No at problem,
happy for you and your family, thanks again for the tip :)

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What a fantastic dish i love this Indo-Chinese Fried Rice dish you have made me hungry now am going to order now from Panda 😁

Haha, thanks, sorry I can't send it to you. !ENGAGE 15

Haha...maybe when i visit some day you can make me some...lol 😁

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Β 16 days agoΒ 

Looks delish! I can see why the girls like it.

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Truly honored I am @minismallholding. Thanks for the support. !ENGAGE 15

I'm really sorry, but I lost the post in the HF due to the schedule timing. πŸ˜” Should have backed it up, but I completely forgot about the HF happening. Maybe it's a habit I need to get into.

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That looks delicious and fragrant. The hot wok is key, couldn't agree more on that.

Having the word Indo part of the dish name, the Suri Indos would probably scold you for not having galangal and dried up bay leaf in it. πŸ˜… But I guess that's why it's a fusion.

It still doesn't make sense to me that Indian-Chinese fusion is referred to as Indo-Chinese, because it would make you think Indonesia, Indochina, etc. Definitely no Indonesian influence in this one, otherwise definitely have to have some galangal.

Like Americans love Italian and Mexican food, Indians love Chinese food, and they prefer it made by Indian chefs. Gobi Manchurian is epic!! !ENGAGE 15

oooooohhh... It makes much more sense to me now. πŸ˜‚
The term Indo-Chinese is misleading indeed, but it is what it is, I guess.

I will try Gobi Manchurian with my next cauliflower harvest. ✌️
The google images already look epic.

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This looks amazing! Good job :))

Thanks @worldcapture, I do my best. !ENGAGE 5

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Cinnamon and mustard!? Sounds fantastic. I’m not a huge fan of friends rice, I prefer lightly fried stuff on top of white rice, but I’d try your rice for sure! I’m loving your family’s presence on Hive. You’re me wanna have kids to introduce to everyone πŸ˜€. My partner has been eyeing Hive for a while but she is still insecure about her English. I keep telling her it’s nothing to worry about.

That is not like me to not respond to comments. We have been busy moving into a new place and just got settled, apologies for the delayed replies.

Thanks for the kind words, mustard see is the "bee's knees" as we Americans say. Yellow and black mustard seeds are both among my favorite spices.

I wouldn't worry about your partner's English, my wife barely speaks English, and her posts reflect that, but it hasn't prevented curation, and instead it lets her personality shine through. Of course I still check her posts for typos like "gays" instead of "guys," and anything else that may be misunderstood tragically.

Have your partner look at my wife and kids' Hive blogs, it's really not that hard to get up and going. !ENGAGE 35

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That is a perfect meal for me. I have to try the finely diced vegetables and long beans which I never have cooked in my life. I don't think I've seen them lately.

The cute face at the end of the post, tells me it was a great success!

Sorry to you as well for a late reply, but yes, the move has been hectic, and just to save $50 a month, we had to take the kids out of school, give up a 4 burner gas stove in exchange for a hot plate, so likely no more fried rice in our kitchen for 2-3 months until we can finally escape Suriname.

Longbeans are delicious, but the ones here are always harvested too late and are in a horrible state by the time they reach market. I chop em small so they don't taste horrible, but yes, still able to make the kids smile with this dish. Thanks for stopping by. !ENGAGE 20

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