Fried Rice & Chilli Gobi Recipe

Instructions

1. Fried Rice:
2. 1. Soak basmati rice for 30 minutes, then cook in boiling salted water until 3/4 done. Drain and set aside.
3. 2. Chop your favorite vegetables and fruits (carrots, onions, cabbage, beans, peas, capsicum, spinach, moringa leaves, pineapple, green grapes, cashews, raisins, etc.).
4. 3. Heat oil in a pan and sauté the chopped vegetables until tender-crisp. (Steam or lightly sauté with water for an oil-free option. Avoid overcooking.)
5. 4. Add dark soy sauce and tomato sauce to the vegetables and mix well for a rich flavor.
6. 5. Scramble 3-4 eggs in the same pan until cooked through.
7. 6. Combine the sautéed vegetables, fruits, and scrambled eggs. Add the cooked rice and stir-fry until well mixed and heated through.
8. 7. Garnish with fresh coriander leaves before serving.
9. Chilli Gopi:
10. 1. Separate cauliflower into florets. Soak in salted turmeric water for 30 minutes to remove any bitterness. Rinse and drain.
11. 2. In a bowl, combine chili powder, salt, ginger-garlic paste, cornflour, and rice flour. Add water to create a smooth batter.
12. 3. Coat the cauliflower florets with the batter and marinate for 20-30 minutes.
13. 4. Deep fry the marinated cauliflower in hot sunflower oil until golden brown and crispy. Drain on paper towels.
14. 5. In the same pan, sauté ginger-garlic paste in the frying oil until fragrant.
15. 6. Add diced onions and slit green chilies. Sauté lightly, avoiding overcooking.
16. 7. Add tricolor capsicum and sauté briefly.
17. 8. In a small bowl, mix dark soy sauce, tomato sauce, and red chili sauce with water. Pour this sauce into the pan.
18. 9. Add the fried cauliflower to the sauce and toss to coat evenly. Serve hot immediately.