Crispy Lotus Fried Rice
Crispy Lotus Fried Rice
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Taste the awesomeness of indian food!!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Total Time
40 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 2 cups cooked rice (preferably cold)
- 1 cup lotus stem, thinly sliced
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1/2 cup bell peppers (green, red, yellow), diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil (vegetable or peanut oil)
- 1/2 teaspoon white pepper
- Salt to taste
- Spring onions for garnish
- Toasted sesame seeds for garnish
- Chili flakes (optional)
DIRECTIONS
- Prep Lotus Stem: Blanch the thinly sliced lotus stems in boiling water for 3 minutes, then drain and pat dry with a paper towel.
- Fry Lotus Stem: Heat 1 tablespoon of cooking oil in a pan and fry the lotus stem slices until crispy. Remove and set aside.
- Veggie Sauté: In the same pan, add another tablespoon of cooking oil. Toss in chopped onions, garlic, and ginger, sautéing until fragrant and slightly golden.
- Add Veggies: Throw in the diced carrots and bell peppers. Stir-fry for 3-4 minutes, allowing the vegetables to retain a slight crunch.
- Toss in Rice: Add the cold, cooked rice to the pan. Break up any clumps with a spatula and stir-fry for a few minutes until heated through.
- Flavor Burst: Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Sprinkle with white pepper and salt. Stir everything together until well combined.
- Crispy Lotus Finish: Mix in half of the crispy lotus stem, saving the other half for garnish.
- Garnish & Serve: Transfer the fried rice to a serving plate. Top with the remaining crispy lotus stem, chopped spring onions, toasted sesame seeds, and a pinch of chili flakes if desired.
