Chinese food is the most favored option among Indians of our age, when they go out to eat. I am not talking authentic chinese food here, but the fusion cuisine that merges indian spices with classic chinese recipes, known as Indo Chinese cuisine. I am sure you would have seen masala fried rice and many such dishes on the menu of some restaurants that offer creative fusion delights.
This cuisine emerged as a result of the migration of Chinese to the eastern coast of India, many decades ago. Without any knowledge of local language it was difficult for these immigrants to find work in a new place. As a result, some of them opened restaurants to make a living but the food they sold needed customization to please local population. Hence, modifications were made, indian spices were incorporated into the traditional cuisine, thus a unique fusion of Indian and chinese cuisine was created. As this fusion food traveled across India, each state adapted it to their liking. According to Wikipedia, this type of cuisine also resembles other Southeast Asian cuisine like that of Malaysia and Singapore.
Whenever, I have the craving for fusion Chinese food, my first option is to make it at home and the second is to get it from a restaurant. Although, ordering gluten free chinese food in a restaurant is a bit tricky, there is one place in Vancouver by the name Chilli Pepper House which really satisfy my craving. The owners are the third generation of chinese indians who grew in Calcutta. The food they serve marries spicy, robust Indian flavors to chinese technique.
I can order a few foods in their restaurant which they cook separately without any soy sauce or thickener. Last year on my birthday my husband requested them to make gluten free Kangpau chicken with vegetarian masala fried rice. Today I was in a mood to make it myself and here is my take on the chinese fried rice, indian style. Although, I did not make kangpau chicken but we had it with an equally wonderful dish, mango chicken.
Fried rice is one of the frugal and satisfying dish you can make with leftover rice for school lunch or an entree with additional sides. You can show your creativity and preferences to create new variations. The key to success in making fried rice is the texture of grains. Each grain of the rice should be separate and not mushy, which is why leftover rice is ideal but not essential. I am using freshly cooked rice for this recipe even though it is a bit challenging to make a good batch but once you master the technique of cooking rice it won’t be that difficult at all. Long grain rice which comes out fluffier and non sticky is perfect for fried rice dishes.
Ingredients
- 4-5 cups cooked rice
- 1 large carrot, thickly sliced in rounds
- 1 cup peas
- 1/2 can baby corn, halved
- 1/2 cup tomatoes, chopped
- 1 tsp ginger, chopped
- 1 tsp garlic, chopped
- 2 tbsp tamari
- 3 tsp chilli garlic sauce ( I am using rooster brand)
- 1 tbsp ketchup
- 1 heaped tsp coriander seeds
- 1 heaped tsp cumin
- 4 tbsp oil
- salt as per taste
- 1 cup basmati rice
- 3-4 cups water
- 2 tsp salt
- 1 tsp oil
Instructions
- Wash and soak rice in enough water for 15 minutes.
- Put 3-4 cups of water in a saucepan and place it on heat. Drain the water from rice and add it to the water with salt and oil.
- Bring it to boil, once it starts boiling, lower flame and let the rice cook for 5-7 minutes. ( check on the rice by pinching between your thumb and forefinger for tenderness or put one grain in your mouth and bite to see if it is tender enough to eat but not mushy.If not sure its best to cook them slightly underdone).
- Turn off the gas and immediately drain off the remaining water from rice and spread it in a flat colander.
- Place it in freezer (10- 15 min.) till you get the things ready for masala.
- Toast cumin and coriander in a pan. Grind in a coffee grinder.
- Heat oil in a shallow non stick pan, add ginger and garlic. Cook till just light brown.
- Add tomatoes, cook them until soft.
- Add carrots, cook till tender but still crunchy.
- Stir in peas. Continue cooking everything on medium heat for 1 minute.
- Add baby corn, tamari, garlic chilli sauce, ketchup and the cooked rice. Stir fry well to combine until hot, about 2-3 minutes.
- Add ground spices and salt as required.
- Transfer in a platter, garnish with chopped spring onion. Serve.
Photo was updated on June 2018
Nava Krishnan
I love rice so much and I also adore how the Indian and Chinese touches were married for this recipe. Ohhhhh!!! This fried rice is so much with the bursting of flavors and that glossy red shade on top.
Coffee and Crumpets
Masala rice looks great Balvinder! I enjoy Indo Chinese a lot too, they lend each other really well for fusion dishes.
Nazneen
Malti Sharma
Indo-chinese is one of my weakness and you have now made me hungry 😉 This looks outrageously good with mango chicken.
Minnie@thelady8home
Ahhhh….nostalgia!!!! Awesome fried rice Balvinder!! I love the Indo Chinese, and I want a helping, like, right now!!!!
anne
This Indo-Chinese fusion sounds wonderful 😀 Very flavorful and hearty one-pot meal !
Veg Fried Rice
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from my friend kishore, pune,i have read atleast 8 posts of yours by now,
and let me tell you, your site gives the best and the most interesting
information. This is just the kind of information that i had been looking for,
i’m already your rss reader now and i would regularly watch out for the
new posts, once again hats off to you! Thanx a lot once again, Regards,
Veg Fried Rice
Balvinder
Veg, Fried Rice alias Karan Fagne. I don’t know, who you are talking about? I don’t know any one by the name Kishore but thanks for subscribing to RSS feed.
ckd
Neetu, fried rice looks delicious and healthy. I have never made it though, but I know my kids will love it. Next time I come to your house make me some fried rice while we chat.
Liz
Oh, wow, does this look like one terrific dish! I love all the veggies and flavors…it must taste amazing!
Kitchen Belleicious
i love how you added the masala in the rice. Brings it to a whole new level of flavor!
Katerina
Perfect fusion rice my friend! I love veggies and this sounds like a very filling meal!
Bam's Kitchen
I love that Indo-Chinese fusion with the ketchup, coriander and cumin. I also just adore your serving platter. It is just beautiful. I know how frustrating it can be when you need to be gluten free and you try to eat out at a restaurant, especially a Chinese restaurant. If you ask if they have tamari sauce or soy alternative they look at me like I have 2 heads. Eating at home is a better alternative.
Juliana
I love rice dishes Balvinder…you just reminded me that I haven’t had fried rice for a while…delicious looking dish.
Hope you are having a lovely week 🙂
Amelia
Hi Balvinder, I can’t live without rice. And fried rice is our Malaysian most favorite one pot meal when we run out of idea what to cook. It’s very versatile, we can add whatever we like. Your masala fried rice look really inviting and delicious. I’ll try this when I cook fried rice.
Have a great weekend.
Sridevi Ravi
Great introduction. I have seen Indian style Chinese food advertised by restaurants and laughed at it. Now I know, there is a special branch of cuisines in the fusion style. Thank you! This is the right type of fried rice for my palette.
Ambreen (Simply Sweet 'n Savory)
Yummy fusion, looks wonderful. I love the flavors you used!
Jennifer Eloff
My husband is very fond of rice. He would definitely like this flavor variation.
Nami | Just One Cookbook
We have a great Indo Chinese restaurant nearby and it’s always popular! In Japan most of Chinese food is more Japanize too and have influenced a lot on Japanese cuisine which is now considered Japanese food – like ramen. This looks delicious!
Monica
I’ve never had masala fried rice but would sure love to! Basmati fried rice alone sounds amazing. Plus, I love the idea of the Indian spices. I need an Indo Chinese restaurant around me! : )