What is Indo Chinese Fried Rice?
As the name implies, Indo Chinese fried rice is the Indian version, or more accurately, an Indian interpretation of Chinese fried rice. Indian Chinese food takes on the basics of Chinese cooking and combine it with Indian flavors, such as spices and hot chilies. The origin of Indian Chinese food can be traced to Kolkata, formerly known as Calcutta, when Hakka Chinese immigrants settled in the city in the late 1700s. The Hakka immigrants started incorporating local ingredients to their cooking, and Indo Chinese/ Indian Chinese food was born. This cuisine has become part of the culture in the Kolkata region and a popular cuisine in many parts of India. The most popular Indian Chinese dishes include Hakka noodles, which is the Indian chow mein; Manchurian, deep fried minced vegetable or meat balls with a soy sauce-based gravy; and Indo Chinese fried rice, which we will explore here today.
My First Time Trying Indian Chinese Food
Before moving to NYC, I have never had Indian Chinese food before. I didn’t know Indian Chinese food was a cuisine until I walked by an Indian Chinese food restaurant in Murray Hill, also known as Curry Hill as the area is known for their Indian restaurants. The first time I tried Indo Chinese fried rice was a takeout from a well-known Indian Chinese restaurant in Murray Hill. Upon opening the takeout box, I knew it would be good because it smelled so delicious! Knowing how a traditional Chinese fried rice should taste, I find this Indo-Chinese fried rice intriguing because it has all the looks of a Chinese fried rice, but it is uniquely Indian.
The Differences Between Indo Chinese and Chinese Fried Rice
The major differences between Indo Chinese and Chinese fried rice are the type of rice used and the flavorings. Indo Chinese fried rice uses basmati rice instead of jasmine rice. The incorporation of chili peppers is definitely Indian as chili peppers are rarely used in traditional Chinese fried rice. The use of vinegar at the end of cooking is also unconventional to the Chinese recipe, but the vinegar is crucial in the Indo Chinese recipe as the tanginess goes hand in hand with the chili peppers.
Indo Chinese Fried Rice
Ingredients:
- 1 tablespoon neutral oil
- 1 to 2 cloves garlic, minced
- 1 Indian or Bird’s eye chili pepper, sliced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 egg, scrambled
- 1.5 cup cooked basmati rice
- 2 teaspoons soy sauce or to taste
- A dash of salt, or to taste
- 1 teaspoon white or rice vinegar
- 1 stalk scallions, sliced, divided
Method:
- In a large pan, heat up the oil over medium heat. Sauté the shallots for about a minute, or until translucent. Add garlic and chili peppers. Sauté until fragrant.
- Add the carrots and celery. Sauté until they have slightly softened, about 2 minutes.
- Push all the ingredients aside in the pan and add in the scrambled egg. Stir and break up the egg as it cooks.
- Once the egg is set, add cooked rice and combine all the ingredients. Add soy sauce, a dash of salt and stir fry until everything is well incorporated, about 90 seconds.
- Finish with vinegar and half of the sliced scallions. Combine well and turn off the heat.
- Serve hot and garnish with the rest of the sliced scallions.
Notes:
- This recipe makes two servings and can be doubled up.
- Other vegetables such as green beans, green peas, or corn kennels can be used.
- Indian chili peppers can be found in Indian grocery stores. These peppers are not as spicy as they look. If you can’t find Indian chili peppers, use Serrano or Italian long peppers.
- It is best to use leftover rice which have been refrigerated overnight. If you are using freshly cooked rice, let the rice cool for one to two hours before use. The goal is to let most of the moisture from the rice to evaporate.
If you enjoy food stories like this one, you may want to check out the story about skirt steaks on the blog.