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Shanghai Rice
Shanghai Rice is a delicious Indo-Chinese fusion dish that combines the flavors of Indian spices with Chinese cooking techniques, resulting in a mouth-watering and satisfying meal. Ingredients: Eggs, Basmati rice, Mixed vegetables, Black pepper powder, Soy sauce, Green chilli, Spring onion, Garlic, Onion, Ginger, Salt, Cooking oil
60min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
Rinse 250 grams of basmati rice in water and soak it for 30 minutes. Drain the water and set the rice aside.
2
In a pan, heat 2 tablespoons of oil. Add 1 teaspoon of finely chopped garlic, 1 teaspoon of finely chopped ginger, and 2 finely chopped green chilies. Sauté for a minute.
3
Add 1 finely chopped onion and cook until it turns translucent.
4
Add 1/2 cup of finely chopped vegetables (carrots, beans, bell peppers, and cabbage) and cook for 3-4 minutes.
5
Add the soaked and drained rice to the pan and mix well.
6
Add 500 ml of water, 1 teaspoon of soy sauce, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well and bring it to a boil.
7
Reduce the heat to low, cover the pan, and cook the rice for 15-20 minutes or until the rice is cooked and the water is absorbed.
8
In a separate pan, heat 1 tablespoon of oil and scramble 2 eggs. Add the scrambled eggs to the cooked rice and mix gently.
9
Garnish with chopped spring onions and serve hot.
Nutrition
350
kCal
8 g
Protein
10 g
Fat
55 g
Carbs
2 Eggs
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250 g of Basmati Rice
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125 g of Mixed Vegetables
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½ tsp of Black Pepper Powder
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1 tsp of Soy Sauce
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All the tools you would need
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2 Green Chillies
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1 tsp of Garlic
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1 Onion
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Salt to taste
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3 tbsp of Cooking Oil
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