“A protein-rich twist on classic fried rice, infused with tender soya chunks and aromatic spices.”
🌿 Ingredients
- 1 cup basmati rice (cooked & cooled)
- 1 cup soya chunks
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- ½ cup capsicum/bell peppers, diced
- ½ cup spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp green chili sauce (optional)
- 1 tbsp tomato ketchup (optional, for fusion touch)
- 1 tbsp ginger-garlic paste
- 2 tbsp oil (sesame or sunflower)
- 1 tsp pepper powder
- Salt to taste
🍳 Preparation
- Cook Rice
- Wash and cook basmati rice (1 cup rice : 2 cups water).
- Cool completely (best to use day-old rice).
- Prepare Soya Chunks
- Boil water with a pinch of salt.
- Add soya chunks, cook for 5–6 minutes, then drain.
- Squeeze out excess water and cut larger chunks in half.
- Stir-Fry Base
- Heat oil in a wok/pan.
- Add chopped onion + ginger-garlic paste. Sauté until aromatic.
- Toss in carrots, capsicum, and stir-fry on high flame for 2–3 minutes.
- Add Soya Chunks
- Stir-fry the soaked soya chunks with veggies for 2 minutes.
- Sprinkle pepper powder for a smoky flavor.
- Add Sauces
- Mix in soy sauce, chili sauce, and ketchup.
- Stir quickly on high heat.
- Add Rice
- Add cooked rice. Gently toss everything together without breaking the grains.
- Adjust salt.
- Finish
- Garnish with spring onions.
- Serve hot with raita or chili sauce.
Tip for restaurant-style taste: Cook everything on high flame and toss quickly to get that smoky fried rice flavor.