My own version of 'Indian-Chinese-Fried rice'

A lot of us Indians living overseas would've definitely craved for the notoriously famous Indian-Chinese at least a few times. The spicy 'n' crispy Gobi Manchurian, the colourful and tangy Fried Rice and the delightful Sweet 'n' Sour Soup, they make our mouths water. There are a couple of restaurants here in Sydney that brag about serving Indian Chinese specialties, but we've never actually ventured. So what does one do? Make it at home, of course! Here's my version of a quick, throw-n-toss-together version of fried rice, Indian-Chinese style :)

2 cups cooked rice - straight out of the fridge (left over rice works best)

3 tbspns sesame oil

1/2 onion, finely sliced
1/2 tspn ginger paste
1/2 tspn garlic paste
1 green chilli, finely sliced

2 tbspns finely shredded cabbage
2 tbspns finely chopped carrot
2 msuhrooms, diced
2 tbspns finely diced capsicum/bell pepper
1tbspn corn
1 tbspn peas
2 tbspns finely chopped spring onion


soy sauce - to taste
vinegar - to taste
chilli sauce - to taste
a dash of tomato sauce/ketchup
salt & pepper - to taste
a pinch of sugar

1. Heat oil in a large wok and add all the ingredients in group one and toss for a couple of minutes.
2. Next, in go all the veggies (except spring onion). Saute for a couple of minutes until slightly cooked but still a little crunchy.
3. Now add all the taste makers in group three and mix.
4. Throw in the rice and toss around until well amalgamated.
5. Garnish with spring onion.

This is so easy 'n' quick and tastes great. You could even add an egg or two if you wish to make it egg fried rice :)