Vegetable fried rice
No. of portion: 4
1.8 Ingredients
Basmati Rice ,Ginger Garlic ,Carrot Beans Qty. 500 Unit,
Method: Prepare a plain pulao without whole Garam masala.
Cool and break the lumps.
2. Heat oil, add chopped ginger and garlic
3. Add Brunoise of carrot, beans, cabbage, spring onion and sauté
.
4. Add cooked rice. Add Soya sauce, Ajinomotto, salt, pepper,
5. Fry together. Quality Standards:
• Rice must be well cooked and well separated. • Colour must be off white.
• It should be aptly seasoned and not oily gms 5 gms 5 gms 50 gms 50 gms Cabbage Spring Onion ,
Soya Sauce Salt 100 gms 50 gms ml To Taste Ajinomotto Optional)
To Taste tawa or oven. Oil 20 ml Pepper 2 gms
Variation:
• Egg fried rice: Add scrambled egg instead • Chicken fried rice:
Add boiled and chopped boneless chicken while preparing egg fried rice. • Mix fried rice:
Add juliennes of roasted lamb/beef/pork, batter fried and sliced fish, prawns, squid, ham, bacon etc.
Notes:
• Rice must be cooked to slightly firm texture.
But it should not provide a bite.
• Rice prepared as plain pulao, when cooled, does not break or become soggy sasily.
Rice could be boiled if not confident in preparing rice by absorption method.
• Rice must be fried in small quantities along with the vegetables in a wok or a frying pan.
• if required to be prepared in bulk the rice and sautéed vegetables may be mixed off the hot plate to prevent the rice from getting mashed.
• H one needs to avoid Ajinomotto then powdered chicken cubes or vegetable cubes could be added according to the type of fried rice being prepared carrots,
band cabbage. A SHOT ON OPPO