tag:blogger.com,1999:blog-1389114638619959227.post4846675519918746484..comments2012-11-04T01:13:31.242+01:00Comments on What I cooked: 1st June 2010 - Dinner - Veg Fried RiceAntariksh Bothalehttp://www.blogger.com/profile/18320296642853529818noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1389114638619959227.post-50561195442823304222012-05-31T08:20:13.575+02:002012-05-31T08:20:13.575+02:00Usually, for open cooking you need more than 1.5 t...Usually, for open cooking you need more than 1.5 to 2 times the amount of rice. 1.5-2 is good for pressure cooker.<br /><br />Just some soya sauce. Chinese fried rice is usually made by just sauteing veggies, cooking an egg separately, and mixing it all with slightly old rice. Some people add soya sauce too.Antariksh Bothalehttps://www.blogger.com/profile/18320296642853529818noreply@blogger.comtag:blogger.com,1999:blog-1389114638619959227.post-80697995451007507432012-05-31T08:16:11.898+02:002012-05-31T08:16:11.898+02:00This somehow reminds me of the popular kannada dis...This somehow reminds me of the popular kannada dish- vaangi bhaat. I,personally,am a huge fan of rice items(effect of being brought-up in South India) and I am very very particular when it comes to how the rice is cooked. That was a smart thing to do-cooking rice in the open. Although, you needn't soak it prior to cooking. Adding water that is 1.5 to 2 times the quantity of rice and keeping the flame on sim does wonders.. If you are the sorts who likes every grain intact and separated from other grains, this is the method.. Making mushy rice is a lot more easier.. As far as fried rice is concerned,what sauces did you add? I haven't prepared fried rice anytime so I'd like to know...Anonymoushttps://www.blogger.com/profile/16125949297678842255noreply@blogger.com