Chinese Fried Rice with Brown Rice

Satisfy your craving for some Chinese with this easy, quick, sumptuous and colourful platter of fried rice. The inclusion of brown rice adds on to the health quotient, something all of us look for in every dish we prepare. This also happens to be kids friendly in spite of there being so many veggies. If you have eggs you can add that too and make a complete meal.
Looking for something delicious to pack for school? This Chinese Fried Rice will be one more option available for school lunch boxes, in fact a healthy school lunch which is also yummy.

I had some left over rice the cooking time was greatly reduced. And the addition of Ching’s masala gives the rice a special kick in taste.

So let us prepare this quick and easy fried rice with ingredients always available in our kitchens.


•Brown rice (cooked) – 2 cups
• Vegetables cut julienne (cabbage, capsicum, onion) – 1 cup
• Onion greens (chopped) – 1 cup
• Carrot (grated) – ½ cup
• Soya granules – ½ soaked in warm water
• Garlic – 4 cloves crushed
• Sesame seeds – 1 tbsp
• Green chillies (slit) – 2
• Oil – 4 tbsp
• Salt to taste
Ching’s Secret Hakka Noodles – Chowmein Miracle Masala – 1 tbsp

Heat oi in a heavy bottom kadai (wok).
Add the sesame seeds. When they start crackling add the crushed garlic and slit chillies.
Add the onion. Stir fry for a minute and add the carrot and cabbage.
Stir fry for another minute and add the capsicum and soya granules.
Add salt that is enough for this amount of vegetable.
Stir fry all vegetables for five minutes.
Add the rice and half of the chopped onion greens. Mix very well to get an even looking dish.
Add the CHING’S HAKKA NOODLE seasoning and mix once again.
Sprinkle a handful of water on the rice, cover the kadai and turn off the flame.
Let the rice sit for ten minutes.

Uncover, sprinkle the remaining onion greens, mix well and . . .
Serve yourself a steaming plate of Desi Chinese!!

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