Indo-Chinese rice bowl recipe
You all love the combination of rice and gravy bowls. And today, I'm sharing with you an Indo-Chinese style rice bowl recipe. This recipe is a little special because many people don't like the gravy with a lot of sauces. This gravy is made in a very simple and easy way, and it's a very soothing and simple recipe without any sauces. A little light soy sauce is added, but you can skip that as well. Along with that, a lot of veggies and paneer are added to it, but you can also add tofu instead of paneer. If you're a non-vegetarian, this recipe is perfect with chicken, prawns, or fish. Today, we're making a vegetarian version along with a simple recipe for veg fried rice. This combination looks very delicious and can be served like a bowl with rice and gravy. So, try making it this way—you'll enjoy eating it, and it's a very easy recipe.
Key Ingredients: Paneer, mixed vegetables, lemon, coriander, light soy sauce, cooked rice.
Cuisine: Indo-Chinese
Number of Servings: 4 servings
Serving Size: 1 bowl per serving
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Recipe Ingredients
Vegetable Fried Rice:
- 1 tablespoon oil
- 1 star anise
- 2 dry red chillies
- 2 tablespoons white part of spring onion
- 2 tablespoons finely chopped broccoli
- 2 tablespoons carrots
- 2 tablespoons French beans
- 2 tablespoons sweet corn
- 4 cups cooked Sela Basmati rice
- 1 pinch of sugar
- 1 large pinch of white pepper
- Salt to taste
- 1 teaspoon light soy sauce
- Finely chopped spring onion greens (a lot)
Paneer and Veggies in Lemon Coriander Sauce:
- 1 tablespoon oil
- 2 tablespoons spring onion
- 1 teaspoon chopped ginger
- 2 tablespoons chopped garlic
- 2-3 sliced green chillies
- A handful of chopped coriander
- 1/2 liter hot water or vegetable stock
- 1 small diced carrot
- 1/3 cup chopped mushroom
- 1/2 cup mixed bell peppers
- 2 stalks chopped bok choy
- 3-4 diced water chestnuts
- 1 teaspoon light soy sauce
- 1 large pinch of white pepper
- 1 large pinch of sugar
- Salt to taste
- 2 tablespoons cornflour
- 3-4 tablespoons water
- 150 gm diced paneer
- Chopped spring onion greens (a lot)
- A handful of chopped coriander
- 1 lemon juice
Equipment Required
- Wok
- Cooking spoon
- Knife
- Chopping board
- Measuring spoons
- Bowls
- Lemon squeezer
Instructions
Vegetable Fried Rice
- Heat a wok on high flame.
- Add oil, then star anise, and dry red chillies.
- Add the white part of spring onion, finely chopped broccoli, carrots, French beans, and sweet corn.
- Cook the vegetables for 2-3 minutes on high flame, ensuring they are cooked but still crunchy.
- Add cooked rice, sugar, white pepper, salt, and light soy sauce.
- Stir and toss on high flame for 2-3 minutes until well mixed. Your Veg Fried Rice is ready.
Paneer & Veggies in Lemon Coriander Sauce
- Heat the wok on high flame, add oil.
- Add spring onion, chopped ginger, chopped garlic, sliced green chillies, and chopped coriander.
- Stir on high flame and cook for 1-2 minutes.
- Add hot water or vegetable stock, bring it to a boil.
- Add diced carrot, chopped mushroom, mixed bell peppers, chopped bok choy, and diced water chestnuts.
- Add light soy sauce, white pepper, sugar, and salt. Stir and cook for 2-3 minutes.
- Make a slurry with cornflour and water, then add it to the gravy to thicken it.
- Add diced paneer, chopped spring onion greens, and chopped coriander. Add lemon juice, stir, and cook for 1 minute.
- Your Paneer & Veggies in Lemon Coriander Sauce is ready.
Tips and Tricks:
- For the fried rice, use day-old cooked rice kept in the fridge to avoid it breaking and turning mushy.
- Customize the vegetables according to your preference or availability.
- You can substitute tofu for paneer or use chicken, prawns, or fish if you prefer a non-vegetarian version.
- Adjust the amount of lemon and coriander according to your taste preference for a more intense flavor.
Nutritional Information (per serving):
- Calories : Approximately 400-500 kcal
- Protein: 12-15g
- Carbohydrates: 50-60g
- Fats: 10-15g
- Fiber: 5-7g
Conclusion
This combination of fried rice and gravy looks very delicious, and it's a very simple recipe to make. So do try this recipe at home.
FAQs
1. Can I skip the soy sauce?
Yes, you can skip the soy sauce if you prefer a completely sauce-free gravy.
2. Can I use different vegetables?
Absolutely! Feel free to use any vegetables you like or have on hand.
3. What can I use instead of paneer?
You can use tofu, chicken, prawns, or fish as alternatives to paneer.
4. How do I keep the rice from becoming mushy?
Use day-old cooked rice that has been refrigerated to keep the grains separate and prevent a mushy texture.
Share this recipe with your friends and family!