Indo-Mexican Fried Rice (my version)

Indo-Mexican Fried Rice (my version)

Today’s post is about a quick fix meal which is healthy and tasty. This is my take on Mexican fried rice. Here I have used white Basmati rice but you can use brown rice also. Keep in mind that rice shouldn’t be of sticky variety. In fact this dish comes out better if you use leftover rice.I have used fried onions in this recipe which gives it an Indian twist.

Serves: 3-4 persons

Ingredients:

4 cups cooked Bsamati rice(if rice is freshly cooked make sure to cook it ahead of time and cool it properly so that rice won’t stick together.)

1/2 cup boiled corn kernels

1 cup finely chopped Red, Green& Yellow capsicum

3/4 cup thinly sliced onions (appx.1 medium size onion)

¼ cup olive oil/any neutral flavoured oil (you will have some leftover oil also, as we need this much to fry onions)

2 tbsp. Tomato ketchup

1/4tsp.soya sauce

1/2tsp. chili sauce

3-4 fresh basil leaves

2-3 large cloves of garlic (you can omit this if you don’t like garlic)

1/2 tbsp. vinegar

1/2 tbsp. red chili flakes

1/2 tsp. finely chopped green chillies(optional)

1/2 tsp. dried oregano

1/2 mixed dried herbs

1/2 tbsp. Mexican dried herb mix(if you don't have this available you can add 1/2 tsp.of roasted cumin powder.)

1 and ½ tsp. salt or to taste

METHOD:

1. Take multi colored bell peppers and chop finely. Take onion and slice thinly. Chop garlic cloves finely. Boil corn kernels and keep aside.

2. Take a pan and switch on your burner, add oil to the pan and as oil gets heated add sliced onions to it. Keep turning over onions till they are evenly browned. Take out onions and drain on a tissue paper.

3. Put a wok or kadhai on high heat then add chopped garlic and all dried herbs, stir and when garlic looks slightly brown add chopped bell peppers, boiled corn and chopped fresh basil leaves. Keep stirring for few seconds then add cooked rice to it.