Indo Chinese Fried Rice

After having many traditional Indian meals in Mysore we were looking for a change of taste and had Indo Chinese dishes on our waiting list of things to try.  And it was time.  We had bought noodles in preparation for the meal but had some left over rice from the day before so included a fried rice and were really happy with the whole meal.

The best thing about making this at home is that you can benefit from the flavour of a take away treat with less oil, garlic and onions that can leave you feeling heavy and agitated.  It was a fresher take on the traditional carry out.

Indo Chinese Fried Rice

Serves 4

2 cups of cooked rice, cold (either cook earlier or the night before)
1 tbsp sesame oil
1 green pepper, chopped
1 cup of finely chopped vegetables  (carrots, cabbage, carrots, beans)
3/4 tbsp vinegar
1/2 tbsp soya sauce
1/4 cup raw peanuts, roasted

1. Heat the sesame oil in a heavy bottomed frying pan over medium heat and add all of the chopped vegetables, stir and cook for about 5 minutes.
2. Add the vinegar and soya sauce and continue stir, then add the rice.  Stir some more until warmed through.
3. Add the peanuts to garnish and serve.