Chilli potato batons and fried rice:

Welcome to little chef’s apron! Today, we will make something that is one of my favourite dishes… it is super easy to make and I found out that this combination goes great together! It was delicious and here are the instructions:

First, let’s make the fried rice

Soaking time:20 minutes

Cooking time:10 minutes

Sauce making and frying time: 3-4 minutes

Ingredients:

1.5 cups rice

MAKE SURE THAT THE VEGETABLES ARE FINELY CHOPPED AND YOU CAN USE ANY VEGETABLES, MUHROOMS, ZUCHHINI, BROCCOLI etc.( ¼ cup cut capsicums,¼ cup onions,¼ cup sliced mushrooms,¼ cup cut beans,Corns if you like,¼ cup cut carrots)

2 tsp soy sauce

2 tsp red /green chilli sauce

3cloves garlic chopped

1 inch ginger chopped

A tsp of flavoured oil of your choice( except coconut. You can use olive oil, mustard oil, peanut oil etc.)

3 cups water

Seasonings of your choice( salt,pepper,basil,oregano etc)

Directions:

First, soak the rice in a bowl for 20 minutes . then in a pan, add oil and water. Also add in the rice and salt as per your taste.

When all the water is soaked by the rice and none is let in the pan, switch of the fame. Here are the vegetables I am using:

In another pan, add a tsp of oil and fry the garlic and ginger. Once the flavour is released, add in the other vegetables. I would suggest that if you are using green vegetables then add them in the last so that the crunchy element is there.

Take out these vegetables once they are well fried and in the same pan add the sauces. Add a tbsp. of water in them and cook them until they are nice and thick and mix both of them into the rice.

Moving on with the chilli potato batons,

Frying time: 10 minutes

Sauce cooking time:2-3 minutes

Slicing and cutting time: 20 minutes

Ingredients:

4 potatoes

1 tbsp all purpose flour

1 tbsp corflour

Oil to fry

2 tbsp pasta sauce ( you can even replace it with tomato puree’)

1 tsp soy sauce

2 tbsp chilli sauce(red and green )

2 tsp corn flour slurry( corn flour dissolved in water)

Block cut capsicums and onions

3 cloves chopped garlic

MY SECRET INGREDIENT- 2 tsp honey( honey makes the sauce not to spicy. It doesn’t make it sweet to but just balances the taste out)

2 tsp sesame seeds( optional but gives a good result)

A tsp of oil

Directions:

First, slice the potato into slices and then cut them together like you would for French fries. Then cut the other vegetables too.

Then, in a pan, add oil and butter also if you prefer. Fry the garlic in it and then the vegetables.

If you want you can make the sauce with the vegetables but I like to make them separate.

Add the sauces with a tsp of butter. Once they are mixed, add the slurry and let it to thicken. Add the seasonings of your choice and then the vegetables.

Keep it aside and add oil in a vessel for frying. Let it get hot on high flame for 3-4 minutes.

Coat the fries with some salt , flour and corn flour. Fry them in the hot oil until they are crisp and golden brown. After they are done, mix it with the sauce and serve along with the fried rice!

Topic for the end:

For our topic at the end, let us talk about the healthy version of potatoes and the types of vegetables you can use in fried rice.

Healthy version would be baking it in oven. In this case you don’t have to fry it but make sure to skip the corn flour and flour coating part. If you coat it with flour then a weird undercooked taste would come.

Now for the veggies’ and toppings ideas:• Pok choi• Cabbage• Spring onions• Leeks• Tofu• Chicken pieces• Shrimp• Scrambled eggs• Olives• Corns• Broccoli• Green chillis

I hope you guys liked this recipe and do let me know in the coments. Also if you use any of my recipes, make sure to share the pics with me! Also check out my creative writing blog:

Burn The Writing Oil