Chinese fried rice with cabbage, corn and peas

The menu for dinner includes fried rice cooked the Chinese way with dark soy sauce and red chili sauce.

The background canvas of the inset picture is an acrylic painting of waves of the sea lashing into the beach. It is a painting by my daughter. The coconut tree is typical of the landscape of Kerala.

The ingredients..

Basmati rice - 2 cups

Water - 2 cups

Lemon juice - 1 tsp

Olive oil - 2 tsp

Green chili - 2

Garlic - 4 cloves

Cabbage - 2 cups

Green peas, frozen - 1/2 cup

Corn, frozen - 1/4 cup

Salt - 1/4 tsp

Dark soy sauce - 2 tsp

Red chili sauce - 1 tsp

The technique..

Soak rice in water for an hour. Wash well and drain water. Pressure cook with water, a drop of oil and lemon juice. Keep aside for later.

In a deep-bottomed saucepan, mizzle oil. Throw in minced chili and garlic. After a minute, cast in thinly sliced cabbage, peas and corn. Toss around for a few minutes. Add in salt, soy sauce and chili sauce. Stir to intermingle. 

Cast in the rice and mix well. Relish on its own or with a side of channa as we did (a blend of Chinese and Indian cuisine ;-))