Jun 26, 2013
Chinese Indian Vegetarian Fried Rice | Wok Wednesdays
This week, the Wok Wednesdays group is making Chinese Indian Vegetarian Fried Rice, a recipe from Grace Young's Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.
As we cook along with Wok Wednesdays, we are under the watchful eye of Grace Young herself. That is both intimidating (in my head) and wonderful. Mostly wonderful. She is so supportive. At one point, when I was looking for a specific ingredient, she pretty much stuck with me all day guiding me to the correct aisle in the Asian market. I am not exaggerating.
This dish is inspired by Grace Young's visit to a Chinese Indian restaurant in New York City. The restaurant, Chinese Mirch, incorporates many of the Chinese ethnic cooking styles along with Indian cooking.
The recipe calls for freshly cooked basmati rice, oil, soy sauce, ketchup, chili garlic sauce, pepper, carrots, green beans, and scallions. That's pretty much it. Toss it all together, and you have amazing deliciousness.
Chinese invented ketchup. According to the interwebs, this is true! Who knew? Yet the tomato is native to the Western Hemisphere. Just a history lesson for you all here. I give and I give.
Grace recommends a specific Chinese chili garlic sauce. I had a Vietnamese chili garlic sauce on hand and used that. I can report that the rice was amazing. While Grace allowed for some flexibility to control for heat, I used the full amount. Anyone who knows me knows I like heat.
To get the full recipe, buy the book. Part of the rules in participating in the group is not providing the full recipe. Buying the book is worth it. Every single recipe has been flawless.
By the way, Mr. Karen's Kitchen Stories, who does not like spicy food, loved this.