Well, I’m unique 😉 so I tend to do things differently too. I follow a different method to make fried rice. The way do it is by soaking the vegetables in a vinaigrette solution to draw out their distinct flavours so they blend well in the rice instead of just within themselves. I discovered this technique when I had to come up with ways to salvage leftover salads. We used to consume a lot of vinaigrette salads at home and invariably, there’d be leftovers. Veggies get limp and soggy once the dressing is mixed so I just used up all that dressing and salad along with my leftover boiled/steamed rice and viola – this dish was born. It’s been a whole decade since I completely changed the way I make any variant of fried rice now.
- 1 beetroot
- 1/4 cabbage, cubed
- 2 capsicums, thickly sliced
- Plus any other vegetable of your choice, like carrots, radish, moong sprouts, mushrooms etc}
- 2 tbsp oil
- 1 pod garlic, smashed
- 4 green chilies
- 1 tsp vinegar
- salt to taste
- sugar, a little
- 4 tbsp cooking oil, preferably sesame
- 650gms cooked and cooled long grain rice
I hope this post encourages you to try out unique ways with beetroot and may you never waste a salad ever again. Bon Appetit!
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