You could well call it ‘phat-a-phat’ fried rice, as this sweet and sour thai rice preparation can be readied in a jiffy with leftover rice. With colourful veggies and tangy sauces, the chatuchak fried rice is a meal you will enjoy!
Makes 4 servings
2 1/4 cups steamed rice (chawal)
1/4 cup finely chopped onions
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp grated ginger (adrak)
1 tsp finely chopped red chillies
1/2 cup thinly sliced capsicum
1/4 cup boiled green peas
1/4 cup tomato cubes
1 cup bean sprouts
1/2 cup blanched and diagonally cut baby corn
2 tbsp tomato ketchup
1/2 tsp soy sauce
1 tbsp oil
salt to taste
For The Garnish
- Heat the oil in a wok, add the onions, garlic, ginger and red chilli and fry for a few minutes.
- Add the capsicum,peas, tomato, brinjals delete , baby corn and bean sprouts and cook on a medium flame for 1 to 2 minutes.
- Add the rice, ketchup, soya sauce and salt and mix well and cook on a medium flame for 2 minutes.
- Serve hot garnished with lemon wedges and coriander.
Recipe Source: Chatuchak Fried Rice