Fried rice and manchurian are probably the dishes we order mostly when we go to a Chinese restaurant. I would say, our version of fried rice is a more of a fusion of Indian and Chinese cooking. Making fried rice at home is not a big task, its quite easy and much healthier too. It does involve a bit of chopping, but once the chopping part is done fried rice can be done in no time.
I have used basmati rice here though traditionally long grained rice is used to make fried rice. Leftover rice works best for fried rice, but you can also use freshly cooked rice. Just make sure to cook the rice with grains separate and cool them completely.
Before starting to make fried rice, make sure you have done all the chopping, cooked and cooled the rice. I have been making this fried rice for sometime now and I can say this recipe tastes very close to restaurant style fried rice. Serve this fried rice hot with any manchurian like gobi manchurian or vegetable manchurian, or you can have it with some tomato sauce/ketchup.
1. To get a smoky flavor like in restaurants, cook the fried rice in a wok and saute everything in medium-high heat.
2. Take care not to overcook the vegetables, they should retain some of the crunchiness.
3. Make sure rice is not overcooked. Allowing the rice to cool is important else fried rice will turn mushy.