It is rare that I experiment with nouvelle cuisine on a weekday. Weekdays are chaste days ( only with regards to food) where the Routine is the Master and we are nothing but mere serfs to it. Week night dinners are the only meals that dear hubby and I have together and so it has to be simple and quick. Then we get on with our cleaning, reading, some email checking or whatever we choose to do before we call it a night. For some reason, I haven’t been feeling the weekday pressure for quite many days. Probably it may have to do with the fact that the weather is glorious in Bahrain and it is a pleasure to wake up early and hit the gym. On one such weekday, I was felt a burgeoning urge to do something different and hassle the Big Routine. I was in no mood to refer recipe books and only wanted to make the most of what I had in my refrigerator. Once the ingredients gathered themselves, I chopped and hopped around the kitchen. Some sauces, a few condiments and a quarter of an hour later, I realized I made myself some spunky Chinese fried rice. This would be my first ever foray into the Chinese style of cooking and I was extremely happy with the way the fried rice turned out. It was full of flavour, the right amount of heat and quite enough on its own.
Recipe for Chinese Fried Rice ( Chicken)
Cooked rice – about 3 cups( left over rice works the best)
Salt to taste
Pepper – 1/2 tsp or according to taste
Oyster sauce – 2- 3 tablespoon ( I like the strong flavour)
Soy sauce – 2 tablespoon
white vinegar – as per taste ( I enjoy my fried rice a little tart)
Chicken ( shredded and half cooked) – 1 to 1 and a half cups ( I bought mine stir fry ready and marinated from the super market. But I feel that the flavour would be more wholesome if you marinate it at home in the spices of your choice)
Cabbage, chopped – 1/2 cup
beans, chopped – 1/2 or less ( these are not appreciated in my home)
mushrooms, chopped – 1/2 cup
capsicum, chopped – 1/2 cup or less
carrots, chopped – 1/2 cup
green chillies, chopped – according to taste and they serve as garnish too
spring onions, chopped – 1/2 cup and more for garnish
garlic and ginger paste – about 1 and half tablespoons
1. Heat some oil in a non-stick frying pan and shallow fry/stir fry the marinated chicken and keep aside
2. In another wok, heat some oil and saute the garlic-ginger paste.
3. When the ginger garlic paste is done, add the chopped veggies and stir continuously. Do not over do it.
4. To this, add the said quantities of salt, pepper, oyster sauce, soy sauce and white vinegar and stir well.
5. Keep the flame from a medium to high all the times so that the contents do not remain soggy.
6. Add chicken pieces to and stir again. Check to taste and add more salt or sauce as per requirement.
7. Finally add the rice and mix well.
8. Garnish with chopped spring onions leaves and green/red chillies.
For vegetarians an easy substitution would be tofu or just the stir fried vegetables should do the trick.
I couldn’t believe it was so easy to put together and waited to see the reaction on my hubby’s face when I announced that there would be some Chinese Fried Rice for dinner. As expected, he was pleasantly surprised by the detour. When I saw him tuck into this rice preparation, I realized breaking the Routine once in while is good. The other thing I realized was, probably this was the only way I was going to have my Chinese Fried Rice from now on.