I have fond memories of this dish. Back in my campus days, there was a cafe called ‘Pine Breeze.’ It was right next to the school gate and served the most delicious food. From usual Kenyan fare like fries, Ugali and sukuma wiki (which was delicious by the way), yummy pilau, thick noodles served either with veggies or shredded chicken and their fried chicken was great too. One of my friends was a a huge fan of their masala fries, but for me, it was the noodles and the fried rice, and this HOT chilli sauce they served their food with, WEH! Anyway, it was there I got introduced to today’s dish which falls under Indo- Chinese cuisine. There are so many recipes online on how to make this but I like this version best from Cooking Shooking on Youtube.
I don’t make this dish often but it is a nice way to get the kids eat their vegetables, they can help make it and it makes a perfect ‘meatless Monday’ meal. Let’s get started shall we?
Meanwhile you can get started on the rice, soak the rice for twenty minutes, drain then boil in salted water then drain when al dente. Let it cool completely.
The best thing about fried rice, is that there are really no strict rules, you use what you have on hand and it all comes together so wonderfully.
As the rice cools, let’s get started on the Manchurian gravy.
Now we can fry our rice. Heat oil in another deep saucepan, add the onions. mix well and add the chopped vegetables and mix well all on high heat.
I skipped chilli sauce because of the kids.
This is not a difficult meal to make, quick to put together and is a great way to spice up some leftover rice. Give it a try!