The title of this post seems to be a bit of a contradiction in itself. If a vegetable rice is Chinese, how can it be Indian? If you have read my post on Gobi (Cauliflower) Manchurian, you would know that we Indians love our own interpretation and adaptation of Chinese food. No Chinese person would ever recognize what we in India call “Chinese” food as what they cook, but we love our Chinese food all the same! Even small restaurants will invariably have some form of Chinese food on their menu. So you see, Chinese food can be Indian too!
Here at home, we quite enjoy vegetarian Chinese food. However, in the recent past, I have become a little choosy about the Chinese food I eat and a bit of what I would describe as a “Chinese food snob”! What I mean by this is that I really do not enjoy the vegetarian Chinese fare that most restaurants, even the fancier ones, dish out to their customers.
Take this fried rice for instance; most places I have seen serve it very oily and that just totally takes away from the dish for me. The over-riding flavours in other dishes would be that of soya sauce, vinegar or aji-no-moto (monosodium glutamate)!
On the flip side, this “snobbishness” has meant that I have learnt to cook some of the Chinese food we enjoy. This Chinese fried rice is one of them.
This particular recipe has been adapted from one of my oldest (and favourite) cookbook, The Vegetarian Menu Book by Vasantha Moorthy.