Here is the recipe for a Chinese Style Fried Rice using Brown Rice. You can use any type of Brown Rice preferably Brown Basmathi Rice.

Chinese Style Brown Fried Rice

Ingredients

1. Brown Rice – 2 cups
2. Diced Spring Onions – 1 small bunch (Separated into whites and greens)
3. Diced Carrots – 1/2 cup
4. Finely Chopped Beans – 1/2 cup
5. Diced Broccoli Florets – 1/2 cup
6. Chilly Garlic Sauce – 1 tsp (Alter according to your spice tolerance)
7. Soy Sauce – 2 tbsp
8. Vinegar – 1 tsp
9. Black Pepper Powder – 1/2 tsp
10. Sugar – 1 tsp
11. Salt – to taste
12. Oil – 2 tbsp
13. Water – as needed

Preparation Method

1. Cook the brown rice in salted water according to the instructions on the packet. To reduce the cooking time, you can soak the brown rice in water for 20-30 minutes before cooking. Drain and keep aside.
2. Heat 2 tbsp oil in a non stick pan or wok and saute the spring onion whites until translucent.
3. Throw in the beans and stir fry for a 2-3 minutes on medium high heat.
4. Next, add the carrots and continue sauteing for a few minutes.
5. Add the broccoli florets along with salt to taste.  Stir fry until the vegetables are cooked but crispy.
6. Reduce heat and add chilly garlic sauce, soy sauce, vinegar, black pepper powder and 1 tsp sugar.
7. Add the cooked brown rice and toss everything together. Garnish with spring onion greens and remove from stove top.

Bitter Gourd (Pavakka) Thoran

In order to reduce the bitterness while preparing Bitter Gourd Thoran, some people rub salt on bitter gourd pieces and squeeze out water from it. This can help to some extend. Bitter Gourd is cooked when it is unripe ie; green in golor or just as it turns yellow. Once it ripens and becomes orange in color, it becomes intensely bitter.

Ingredients

1. Green or Light Yellow Bitter Gourd (Pavakka) – 2 big
2. Sliced Shallots (Kunjulli/Pearl Onions) – 1/2 cup
3. Green/Red Chillies – 4 or 5 ( I used both)
4. Curry Leaves – A sprig
5. Grated Coconut  – 1 Cup
6. Crushed Garlic – 4 or 5 cloves
7. Grated Cumin (Jeera) – 1/2 tsp
8. Turmeric powder – 1/4 tsp
9. Red Chilly powder – 1/2 tsp
10. Oil – 2 tbsp
11. Mustard Seeds – 1/2 tsp
12. Salt – to taste

Preparation Method

1. Wash the bitter gourd and slice it open. Discard the seeds and pith. Slice the bitter gourd into small thin pieces.
2. Mix together coconut, turmeric powder, red chilly powder, cumin and garlic using your hands or you can coarsely grind everything together.
3. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add shallots, chillies and curry leaves and saute for a few minutes.
4. Add the sliced bitter gourd pieces and saute for a few minutes.
5. Next add the coconut mixture along with salt to taste and mix everything together.
6. Cover the pan and cook on medium-low flame, stirring occasionally. Do not add water while cooking.
7. After 10-12 minutes, the bitter gourd will be cooked. Remove the lid and stir fry for another 4-5 minutes so that the water evaporates completely and the thoran is dry.

Chicken & Corn Soup

Ingredients

1. Chicken Breast – 1
2. Finely Diced Onions – 1 medium
3. Cream Style Golden Corn – 1 can (14 oz approx)
4. Black Pepper Powder – 1/2 tsp
5. Garlic Powder – 1/2 tsp
6. Soy Sauce – 1 to 2 tsp
7. Vinegar – 1 to 2 tsp
8. Sugar – 1 tsp (optional)
9. Salt – to taste
10. Corn Starch/Flour – 1 tbsp (optional)
11. Water – as needed

Preparation Method

1. Wash the chicken breast and cut it into very small pieces.
2. Apply salt, garlic powder and black pepper on the chicken pieces.
3. Pressure cook the chicken and onions in 3 to 4 cups of water for around 10 minutes. This will make the chicken tender.
4. Allow the pressure to subside. Open the pan and add cream style golden corn. Simmer for 5 minutes.
5. Add Soy Sauce, Vinegar & Sugar (optional). Simmer for a few more minutes. Do a taste test and adjust the seasonings.
6. If you want to thicken your soup, dissolve a tablespoon of Corn Starch in half cup of water and stir it slowly into the soup. I usually avoid this step.
7. Enjoy your steaming Chicken & Corn Soup.

Cauliflower Potato Masala

Ingredients

1. Cauliflower florets – separated from 1 medium sized cauliflower
2. Peeled & Diced Potatoes – 2 medium ones
3. Diced Onions – 1 medium
4. Chopped Tomatoes – 1 medium (optional)
5. Slit Green Chilies – 2 (Alter according to your spice tolerance)
6. Curry Leaves – A sprig
7. Cilantro (Coriander Leaves) – A few
8. Ginger Garlic Paste – 1 tbsp
9. Turmeric Powder – 1/2 + 1/2 tsp
10. Chicken Masala Powder – 2 tbsp (optional – I used Eastern brand)
11. Chilly Powder – 1 tsp (Alter according to your spice tolerance)
12. Coriander Powder – 1 tbsp
13. Home Made Garam Masala Powder – 1/2 to 1 tsp
14. Cumin Powder (Jeera) – 1/4 tsp
15. Oil – 2 tbsp
16. Salt – to taste
17. Water – as needed

Preparation Method

1. Clean the cauliflower florets by soaking it in warm water mixed with 1/4 tsp turmeric powder for around 5 minutes. Wash and drain the florets and keep aside.
2. Heat 2 tbsp oil in a non stick pan and saute onions until translucent.
3. Throw in the curry leaves and slit green chillies. Saute for a few more minutes.
4. If using tomatoes, add the chopped tomatoes and saute until the tomatoes are cooked.
5. Add 1 tbsp ginger garlic paste, 2 tbsp chicken masala powder, 1/2 tsp turmeric powder, 1 tsp chilly powder and 1 tbsp coriander powder. Saute for 2 minutes on low heat.
6. Add the diced potatoes along with salt to taste and stir fry for a few minutes until lightly browned. Cover and cook on medium heat for 5-7 minutes until the potatoes are slightly tender.
7. Next, add the cauliflower florets and cilantro leaves.  Stir fry for a minute.
8. Add 1/2 cup of water to the pan and mix everything. Cover and cook on medium heat for around 10-15 minutes stirring occasionally.
9. When the cauliflower and potato pieces are cooked, open the pan and simmer for a few more minutes so that the masala gets coated on the vegetables.

Cauliflower Rice with Coconut

We had this Cauli-Rice with Kerala Fish Curry. It reminded us of Seasoned Tapioca/Yuca. It was a filling meal without the bulk of carbohydrates. It may take some time to get adjusted to Cauli Rice but once adjusted, you will never want to go back to Starchy Carbs. Be creative and play around with different spices and ingredients until you like it. You can use Cauli-Rice for making Fried Rice, Pulav and so on.

Ingredients

1. Fresh Cauliflower – 1 large (Serves 2-3 people)
2. Grated Coconut – 1/4 cup
3. Diced Onions – 1 small
4. Slit Green Chillies – 2 (Alter according to your spice tolerance)
5. Turmeric Powder – 1/4 tsp
6. Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
7. Garlic Powder -1/4 tsp (optional)
8. Salt – to taste

Preparation Method

1. Separate the cauliflower into florets. Grate the florets coarsely using a Food Processor or Pulse it in a Blender/Grinder/Mixie. You can do this in several batches. Alternatively, you can chop it into rice size pieces.
2. Heat 2 tbsp oil in a pan and saute onions until translucent.
3. Reduce heat and add turmeric powder and red chilly powder. Saute for a minute.
4. Add the grated cauliflower along with salt to taste and saute for 5 minutes, stirring lightly. You may sprinkle some garlic powder.
5. Meanwhile, grind coconut, curry leaves and green chillies to a coarse paste.
6. Add the coconut paste to the cauliflower and mix gently. Saute for a few more minutes until the cauliflower is soft and has absorbed the flavors.
7. Serve this Spicy Cauli-Rice with Fish Curry, Chicken Curry or any other side dish.

Note

• Always use Fresh Cauliflower for this recipe or else it won’t taste great.
• Do not overcook the Cauliflower or else it will end up being mushy.