Veg Sizzler | Indo Chinese Recipes | Fried Rice with Stir fried Veggies

Being Sunday today I thought of preparing some other cuisine instead of the usual SouthIndian menu. Tried taking inspiration from one of my favorite dishes at CreamCentre Chennai and prepared the recipes in my own style. I wouldn’t call it authentic but the end product tasted so bloody good. Thinking about CreamCentre’s Sizzlers, Corn Cheese Balls & Nachos make me miss Chennai badly..

This recipe has three parts. First the rice, then preparation of veggies and then the sauce. I used the veggies that were leftover in my fridge. Hence you will not find capsicum, spring onions, babycorn, french beans and cauliflower in the recipe below that are generally used in Indo Chinese Cooking. However kindly add veggies of your choice while making the rice & stir fry. The following measurement serves three people. I shall add step wise pics when I prepare this next time. Unable to take pics while cooking. Sorry!

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1.Fried Rice :

Ingredients

• 2 cups Cooked Rice (Ponni or Basmati or substitute with Quinoa,Millets. It is your choice)
• 1 cup of finely chopped veggies (i used onions, carrot,potato)
• 1 tbsp Finely Chopped Ginger Garlic pieces
• 1 Green Chilli
• 1/2 tsp Salt
• 1/2 tbsp Black Pepper Powder
• 1/2 tsp Light Soy Sauce
• 1/2 tbsp Oil

1. Heat Oil in a wok or in a pan
2. Add onions, slit green chilli and ginger garlic pieces
3. Saute well. Add other veggies, salt, black pepper powder and continue sauteing
4. Once the veggies are 3/4th cooked, add soy sauce and cooked white rice
5. Use a fork and gently mix everything together
6. Adjust salt and garnish the rice with fresh herbs
7. The rice is ready

2.Stir-Fried Vegetables :

Ingredients

• 2 tbsp Light Soy Sauce
• 3 tbsp Tomato Chilli Sauce
• 2 tbsp Finely Chopped GingerGarlic pieces
• 1/2 tsp Sugar
• 1 cup Water
• 1 tbsp Rice flour (you can use corn flour too. This is mainly for thickening the sauce)
• 1 tbsp Oil

Preparation :

1. Clean Mushrooms and slice them. Wash Broccoli florets in warm water and remove excess water by pressing them in a Kitchen Towel
2. Heat oil in a wok or in a frying pan
3. Add ginger garlic pieces and saute for a minute
4. Add Broccoli and saute in a high flame for 2-3 minutes
5. Add mushrooms, tomatoes, salt and kashmiri red chilli powder
6. Keep on sauteing until you see Mushrooms are almost cooked
7. At this stage add Tofu pieces and give it a mix. The reason I used only Kashmiri Red Chilli Powder in this stir-fry is because it yields lovely red color also the tomatoes give a tangy flavor to it. Hence you don’t have to add Soy Sauce or Chilli Tomato sauce here
8. After 5 minutes remove the veggies from the flame and keep it aside

3.Sauce :

The sauce usually served in Sizzlers are dark brown with overdose of Soy. Mine is a bit toned down version. 

Ingredients

• 2 tbsp SoySauce
• 3 tbsp Tomato Chilli Sauce
• 2 tbsp Finely Chopped GingerGarlic pieces
• 1/2 tsp Sugar
• 1 cup Water
• 1 tbsp Rice flour (you can use corn flour too. This is mainly for thickening the sauce)
• 1 tbsp Oil

Preparation

• Heat oil in a pan
• Add ginger garlic pieces on a high flame
• Add the sauces one by one
• Lower the flame and add water,sugar
• Once it starts boiling mix 1tbsp Rice flour + few spoons of water and add it to the sauce
• It will start to thicken.
• Within 4-5 minutes the sauce will be ready

4.Assembling the Sizzler bowl :

• I used fresh salad leaves as bottom layer
• Placed the Rice on top
• Stir fried veggies on side and then pour generous amount of the sauce
• In addition to that I deep fried a handful.kf wholewheat noodles to add some crunch to the dish

A very satisfying Sunday Lunch 🙂

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