Tue. Sep 27th, 2022
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اجزاء:
چاول۔۔۔۔۔۔۔۔۔۔۔۔۔۔1 کلو1 کنی پر ابلے بوئے
چکن۔۔۔۔۔۔۔۔۔۔۔۔۔1پاو بغیر ہڈی، چھوٹی بوٹیاں
شملا مرچ۔۔۔۔۔۔۔۔2عدد سلائس کٹے ہوئے
گاجر۔۔۔۔۔۔۔۔۔۔۔۔1عدد باریک کٹی ہوئی
مٹر۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ آدھا پیالی
بند گوبھی۔۔۔۔۔۔۔۔۔۔۔ چھوٹی 1عدد
ادرک لہسن کا پیسٹ۔۔۔۔۔۔ 1 کھانے کا چمچہ
سویا ساس۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔1 کھانے کا چمچہ
چلی ساس۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔1کھانے کا چمچہ
آئل۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔آدھا کپ
نمک۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔حسب ضرورت


کالی مرچ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔حسب ضرورت
چائنیز نمک۔۔۔۔۔۔۔۔۔۔۔۔1 چائے کا چمچہ

ترکیب:دیگچی میں آئل گرم کریں اور ادرک لہسن کا پیسٹ ڈال کر بھونیں۔
پھر اس میں چکن شامل کر کے پانی خشک ہونے تک بھونیں۔
اب اس میں تمام سبزیاں شامل کریں اور تمام اجزاء بھی شامل کر دیں۔
سبزیاں ہلکی گل جا ئیں تو اس میں چاول شامل کر کے دم پر رکھ دیں۔
اسکے بعد گرم گرم سرو کریں۔

Rice Culture of China

Fried rice is a dish made using cooked rice that has been stir-fried in a wok or frying pan with other ingredients including eggs, veggies, fish, or meat. It is frequently consumed on its own or as a complement to another dish. Fried rice is a traditional national dish of Indonesia and a common component of East Asian, Southeast Asian, and certain South Asian cuisines. Fried rice is generally created with leftover ingredients from previous dishes as a homemade dish, resulting in a plethora of variations. Fried rice originated in China during the Sui Dynasty, and all fried rice recipes may be traced back to Chinese fried rice.

There are many different types of fried rice, each with its own set of components. Yangzhou fried rice and Hokkien fried rice are two popular kinds in Greater China. Japanese chhan is a Chinese cuisine that originated in China and is based on Chinese fried rice dishes. Although there is a Korean Chinese version of bokkeum-bap, Korean bokkeum-bap is not of Korean Chinese heritage.Popular foods in Southeast Asia include Indonesian nasi goreng, Malaysian nasi goreng, and Singaporean nasi goreng, as well as Thai khao phat. Most vegetarian restaurants in the West have created their own fried rice types, including egg fried rice. Fried rice can also be found on the menus of American restaurants serving cuis ines that are not native to the country. Moreover, some Latin American countries’ cuisines offer fried rice versions, such as Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

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In Asia, fried rice is a popular street food. Small restaurants, street vendors, and travelling hawkers specialise in serving fried rice in some Asian countries. Fried rice street hawkers are prevalent in Indonesian cities, travelling around the streets with their food cart and setting up shop in busy streets or residential neighbourhoods. Fried rice with a variety of optional garnishes and side dishes is available at many Southeast Asian street food stands.

The main ingredient is cooked rice, which is accompanied by a variety of other items such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), and mushrooms. For enhanced taste, aromatics like onions, shallots, scallions, leeks, and garlic are frequently used. Various cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard, can be used to lubricate the wok or frying pan for taste and to prevent sticking.Salt, several varieties of soy sauce, oyster sauce, and a variety of additional sauces and spices can be used to season fried rice dishes. Chopped scallions, sliced chiles, fried shallots, sprigs of parsley or coriander leaves, toasted sesame seeds, gim or nori seaweed flakes, sliced cucumber, tomato, lime, or pickled vegetables are all popular garnishes.

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