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Fried Rice With Ginger And Spring Onion

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Ingredients
  Soy sauce 1 Teaspoon (Ching’S Secret)
  All in one sauce 4 Tablespoon (Ching’S Secret)
  Broccoli flowerets 1 Cup (16 tbs), cut into bite size flowerets
  Spinach leaves 1 Bunch (100 gm)
  Asparagus sprigs 4 , cut into 1 inch pieces
  Button mushrooms 1⁄2 Cup (8 tbs), cut into halves
  Chopped garlic 1 Tablespoon
  White pepper 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Salt To Taste
  Red chilli flakes 1 Teaspoon (For Garnishing)
Directions

Thoroughly wash all the vegetables, drain and keep aside.
Boil water in a heavy bottom pan. Blanch broccoli, asparagus and mushrooms in the boiling water one by one and refresh them in cold running water, drain and keep aside. Don't over cook. Heat 2 table spoons of oil in a heated frying pan; add garlic and sauté for about half a minute. Add all the vegetables while stirring continuously, put flame on simmer. Add Ching's Secret All in One Sauce, Ching's Secret Soy Sauce, a pinch of salt and white pepper and mix well. Cook while stirring till all the vegetables get coated with the sauce. Garnish with red chili flakes and serve hot.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Spring, Everyday
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Ginger, Rice
How about a unique rice recipe? Try out this Chinese style ginger and spring onion fried rice, demonstrated by none other than Ching’s chef Vikas. Watch this video and learn! The conversation does slip into the Hindi language off and on, but don’t worry….nothing missed! The recipe recap is all English!

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