Soya Chunk Fried Rice

Soya beans needs no introduction as there is no other legume which packs more protein than it does. While there are many ways to consume soya bean, the best one is to use soya chunks (readily available in market) which are protein rich, easy to cook and has a great taste and neutrality.

In this Soya Chunk Fried Rice recipe is cooked with nutritious soya chunks and basmati rice. It is sautéed with whole spices and Indian masalas with fresh vegetables making it a well balanced meal in it. When making any fried rice do not use freshly cooked warm rice (if you do you will have a sticky mess) instead use a day old cooked rice that is kept in a refrigerator. If it is not possible for you to cook the rice on previous day you can cook the rice and spread it out on a tray or plate and put it in the freezer for few minutes. Freshly chopped coriander enhances the flavor of the rice more.

Ingredients to serve 4

For Rice:

  • Basmati Rice or Long Grained Rice – 2 cups
  • Carrots + Capsicum + Beans + Green Peas – 1 cup
  • Onion – 1 (Medium – finely chopped)
  • Black Pepper Powder – ½ tsp
  • Finely Chopped Ginger – ½ tsp
  • Finely Chopped Garlic – 1tsp
  • Bay Leaf – 1
  • Cinnamon Stick – 1”
  • Green Cardamom – 2
  • Clove – 2
  • Oil – 2 Tbsp

For Soya Chunk:

  • Soya Chunk – 1 cup (Boiled & soaked)
  • Onion Paste – 2 Tbsp
  • Ginger Paste – 1 tsp
  • Garlic Paste – ½ tsp
  • Tomato Paste – 2 Tbsp
  • Red Chillie Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – ¼ tsp
  • Garam Masala Powder – ½ tsp
  • Salt – To Taste
  • Oil – 2 tsp

For Garnish:

  • Chopped Coriander
  • Ginger Julian
  • Slitted Green Chilli

Steps:

  1. Boil the dry soya chunks with adequate water with adding a little salt. Rinse them well under running cold water, squeeze and keep them aside.
  2. Chop all the vegetables in the size of green peas. Blanch them in water for couple of minutes. Chop onion, garlic, ginger finely.
  3. Now cook the rice in a separate pot. Cooking rice for Basmati or any other long grained rice in 2:1 ratio i.e. 2 cups of water for 1 cup of rice. Drain the water and spread the rice on a large plate or tray. Let it cool for some time. Do not over-cook the rice.
  4. Heat oil in a wok and add onion paste, ginger paste, garlic paste and tomato paste. When the masala is half cooked add boiled soya chunks. Sauté well.
  5. Add salt, turmeric powder, red chillie powder, coriander powder and cumin powder. Mix very well. When oil starts separating from sides add garam masala powder, mix and keep aside.
  6. Heat another 2 Tbsp of oil in the wok. Once heated, add bay leaf, cinnamon, green cardamom and clove. When they exudes aroma add chopped onion, garlic & ginger. Fry for just a few minutes.
  7. Add mixed vegetables and sauté in high flame, tossing for a couple of minutes, just enough to leave them crunchy.
  8. Add the cooked rice and stir fry with the vegetables for few minutes.
  9. Add the fried soya chunk pieces. Adjust salt. Add black pepper powder.
  10. Turn off the flame, garnish with ginger julian, slitted green chillies and chopped coriander.
  11. Serve them as it is or with a delicious veg or non veg curries with salad and raita.

Note:

~ It is recommended to use day old cooked rice for making fried rice. I have used freshly cooked rice. For that you have to keep in mind that rice should not be over cooked and must be completely cooled before adding with the vegetables and chicken.

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