Indian Chinese food is everywhere in India. I was so surprised the first time I went! It is like Chinese food, but “Indianized”: A little spicier, sweeter, etc. The Maggi Hot & Sweet Tomato Chilli Sauce, vinegar, and white pepper give this rice that little something something.
For this Indian Chinese fried rice, you can use all kinds of vegetables: carrots, green beans, cabbage, etc. We had bell pepper, peas, and some leftover baby corn in the fridge so that is what I used.
The brown basmati worked out well too! I always like it when brown rice ends up tasting yummy since I feel better eating it than white rice. We had this with gobi manchurian (fried cauliflower with spicy sweet gravy) recently. It was one of those days where I wondered why I decided to cook so much on a weeknight. I didn’t end up cooking again for almost a week!
3-4 cups cooked brown basmati rice (about 1 cup raw)
1 tablespoon sesame oil
1 garlic clove chopped
1 piece ginger minced
1 green chili chopped
3 green onion chopped
1/2 bell pepper
~5 baby corns cut into pieces
1/4 cup peas
1-2 tablespoons more sesame oil
1 tablespoon Maggi Hot & Sweet Tomato Chilli Sauce
1-2 teaspoons soy sauce
1 teaspoon white vinegar
- If you just cooked the rice, spread it out on a cookie sheet to dry out a little.
- Heat sesame oil in a wok and add garlic, ginger, and green chili and cook for a few seconds. Add the white part of the green onions and bell pepper and cook fast on high heat stirring constantly until tender. Add baby corn and peas and cook through.
- Push all vegetables to the side and add the rest of the sesame oil trying to get the oil on the side as well as the bottom of the wok. Add the rice in a thin layer over the bottom and sides of the wok. Leave for a few minutes to get a little crunchy.
- Sprinkle with salt, white pepper, tomato chili sauce, soy sauce, and white vinegar.
- Stir and top with the green part of the green onions.