FRIED RICE – “SPICY & FLAVOUR PACKED”

Ingredients

• 2 cups unpolished rice or use basmati rice (washed and soaked for 2 hours, then drained)
• 2 tsp gochujang red chilli paste
• 2 tsp red chilli oil
• 1 cup leftover stir-fry sweet corn or 1 Sweet corn, kernels removed and boiled
• 1 medium brinjal (eggplant) (cut into cubes, lightly salted and shallow fried)
• 5 spring onions
• 5 Bulbs sliced (if large)
• 4 garlic cloves (sliced)
• 1 tbsp apple cider vinegar
• 1 tsp salt

Steps

1. Cook the soaked rice with salt until just done (grains separate). Drain and cool completely. Spread it out so it doesn’t become sticky.
2. Sprinkle salt on the cubed brinjal and shallow fry till soft and lightly golden. Keep aside.
3. Heat oil in a wok or pan. Add sliced garlic and sauté till aromatic (don’t burn). Add spring onion bulbs Toss in the bulbs and sauté on high heat for a minute.
4. Toss in the leftover cooked corn stir fry and fried brinjal. Stir-fry on high heat.
5. Add gochujang paste and chilli oil. Mix well and cook for a few seconds
6. Add some greens of the spring onion reserving some for later use.
7. Add the cooled rice and gently mix so the grains don’t break. Toss in some more greens of the spring onion. Give it a good stir.
8. Add salt if needed and pour in apple cider vinegar. Toss well.
9. Add spring onion greens, mix lightly, and switch off the flame.
10. Serve hot as is or pair it with a simple stir-fry or fried egg on top for a complete meal.