Mushroom Biryani

Mushroom Biryani

 Mushroom biryani is a quick fix and will be loved by biryani lovers,both vegetarians and non- vegetarian.I tried this a few days back and is simple and delicious. If you like mushrooms you must try this.

Ingredients

Basmathi Rice- 2 cup

Cinnamon stick- 1 inch thick

Clove 2

Cardomon-2

Star aniseed-1

Rose water- 1 tsp(optional)

Salt to taste

For the masala

Mushroom- 10 oz

Onion- 1 finely chopped

Ginger garlic paste- 1 tsp

Green chilly paste- 1/2 tsp

Tomato- one small

Turmeric powder- 1/3 tsp

Chilly powder- 1/2 tsp

Coriander powder- 1 tsp

Fennel powder- 1/2 tsp

Pepper powder- 1/3 tsp

Garam masala- 3/4 tsp

Lemon Juice- 1 lemon

To garnish

Onion thinly sliced-1

( to fry)

Coriander leaves- a hand full

Saffron - a pinch soaked in 1/3 cup of milk

Ghee- 1 tsp

Cardamon and Cinnamon powder- 1/3 tsp each

Thinly slice one onion and fry till nice and crispy and keep aside. Fry raisins and cashew nuts and set aside.

Bring about one and half liter of water to boil and add whole spices and washed rice and salt. Cook till rice is done and strain and spread on a flat tray. Pour rose water over it and allow to cool.

Wash and wipe dry mushrooms dry and cut it into half. Marinated with chilly powder and turmeric powder for five minutes. Meanwhile heat oil in a pan and saute one chopped onion till golden brown. Add green chilly  and ginger garlic paste and saute till raw flavors disappear. Next goes in chopped tomatoes and saute till soft and cooked.Add mushrooms and stir fry in medium flame for two to three minutes. Add coriander powder, pepper powder, garam masala and fennel powder and saute till raw flavor disappears. Cover and cook for one more minute. Finally squeeze lemon juice on top.

Layer half of the mushroom masala and add half of the rice on top. Sprinkle fried onions,coriander leaves and half of the cardamon powder and cinnamon powder. Put the second layer of masala and rice and finally the rest of garnishes. Pour melted ghee on top and soaked saffron and milk. If you feel that the masala is really dry add 1/3 cup of extra milk. Cover with a tight lid on top and put some weight on top. Put flame in low and heat it for 5-6 minutes. Serve warm with papad, salad or pickle.


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Hope you will all enjoy

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

 Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani.

Ingredients
To make rice
Basmathi Rice- 1/2 kg
Salt as per taste
Bay leaf-2
Green cardomon-2
Black cardamon- 2
Cloves- 4

To make masala
Chicken- 1/2 kg
Sliced onion- 250 grams
Green chilly-4-5
Ginger paste- 2 tsp
Garlic paste- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3/4 tsp
Yogurt- 1 cup
Lemon juice- 1 lemon
Garam masala- 1 tsp
Coriander leaves- 1/3 chopped
Mint- a few

Shahi jeera- 1 tsp
Cinnamon- 1 inch thick
Black cardamon- 2
Cloves- 4-5
Bay leaves- 1

For layering and garnishing
Fried onions- 3/4 cup
Chopped coriander and mint leaves-1/2 cup
Green cardamon powder-1/3 tsp
Garam masala- 1/2 tsp
Warm milk- 1/2 cup
Saffron strands- a pinch
Melted Ghee- 1/4 cup

Heat oil in a pan (about 1/3 cup) and add all the sliced onions and fry till it is nice and crisp. Drain the excess oil and keep aside.

 Marinate the chicken with turmeric powder, chilly powder, salt, half of the fried onions, garam masala and ginger garlic paste and marinate for one hour in the refrigerator. After one hour mix in yogurt and lemon juice and keep aside for another 20- 30 minutes.

To make the rice bring six cups of water to a boil and add rice (soaked for half an hour). In a cheese wrap and tie the whole garam masala and drop into the boiling water( you can remove this when the rice is cooked). Add salt and stir occasionally. When it is 3/4 cooked strain and drain off the excess water. Using a fork make the rice fluffy and keep aside.

Mix saffron in warm milk and keep aside.

Heat two tsp of oil in a heavy bottom pan and add shahi jeera, green cardamon,cinnamon, cloves and bay leaf ( as listed under - to make the masala) and fry for a minute. Add the marinated chicken and saute till the chicken changes color and the masala gets sealed with the chicken. Cover and cook for about two minutes in medium flame or till the chicken is half done. Switch off the flame and do the layering.Sprinkle coriander leaves, a little of fried onions and layer half of the rice. On top of the rice spread fried onions, chopped coriander leaves and mint, a pinch of green cardamon powder and 1/3 tsp of garam masala. Put the final rice layer and repeat the same order of garnishing along with 1/3 tsp of garam masala and pinch of green cardamon powder. Pour the saffron milk over the rice and melted ghee. Close the lid and place little weight on top or seal using a dough made of maida(just like chapati dough). Put it in high for about two minutes. Reduce the flame to low and cook for about 15- 20 minutes. You can place the vessel on a tawa and then cook to avoid direct flame. Serve warm with raita or mirchi ka salan.

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Hope you will all enjoy..

Lemon Rice/Chitrannam

Lemon rice or chitrannam is a classic South Indian rice recipe. It is also served as prasadam in temples. The tangy rice with its inviting fresh aroma is hard to resist. If you have left over rice this is a great option for lunch/dinner.Serve it with roasted potatoes, papads and pickle and it makes a  simple and elegant meal.

Ingredients

Cooked Basmathi rice- 3 cups
Chana dal- 1/4 cup
Urad dal- 1 tsp
Peanut- 1/4 cup
Mustard seeds- 1/2 tsp
Ginger sliced- 1 inch thick
Green chilly slit- 3
Dry red chilly- 3
Turmeric powder- 1/3 tsp
Hing or asafoetida 1/3 tsp
Lemon juice-  1 1/2 lemon
ghee- 1/2 tsp
oil- 2 tbs
Curry leaves- a few

For this recipe you need two cups of freshly cooked rice or left over rice.Dry roast peanuts and keep aside.Heat oil in a pan and add mustard seeds and when they splutter add curry leaves, dry red chilly and chana dal and urad dal and fry till slightly brown.Add turmeric and hing and saute for a few seconds and in goes ginger and slit green chilly and fry till there is a nice aroma of ginger.Add in the rice and the lemon juice and mix well and fry the rice for a minute. Serve with pickle and papad.

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Hope you will all enjoy..

Pepper Capsicum Rice

Pepper Capsicum Rice

Capsicum rice is easy to make and is a perfect lunch box recipe.I love to try different variations with rice dishes and many of the rice recipes around are no fail recipes and you can experiment with a variety of flavors.Capsicum definitely has its own unique flavor but it combines well garam masala, cumin or fresh herbs. Here I have used a combination of capsicum/bell pepper with fresh ground black pepper. 

Ingredients

Cooked Basmathi rice- 2 cups
Bell Pepper/Capsicum chopped- 1 cup
( I have used a combination of red, yellow and green)
Chopped celery- 1/3 cup
Chopped spring onion- 1/3 cup
Chopped onion-1 medium
Ginger garlic paste- 1 1/2 tsp
Fresh ground pepper- 1 1/2 tsp
(adjust according to your taste)
Garam masala- 1 tsp
Lemon juice-1/2 lemon
Butter/ Ghee- 1 1/2 tsp
Salt to taste

Heat Ghee/butter in a pan and add ginger garlic paste and saute for a minute. Add crushed black pepper and fry for a few seconds. Now add chopped onion and saute till it changes color, Next goes in chopped celery,bell peppers and white part of spring onion. Saute for two to three minutes and finally add rice, garam masala, green part of spring onion,salt and lemon juice. Saute and combine well. Serve the rice with raitha and papad or with any spicy veg or non veg curry.

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Hope you will all enjoy

Tangy Spring Onion Rice

Tangy Spring Onion Rice

This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it.

Ingredients

Jasmine Rice ( cooked)- 2 cups

Spring onion- One bunch

Garlic clove- 3

Celery chopped- 3 tbs

Soya sauce- 1 tsp

Chicken bouillon powder- 1/3 tsp ( optional)

Pickled ground red chilly- 1 1/3 tsp

( or chilly garlic sauce one tsp)

Lemon juice- 1 tsp

Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few seconds. Now add the white part of the spring onion and celery and stir fry for a minute. Add the cooked rice and saute in high for another minute.Mix in soya sauce, pickle chilly and chicken bullion and finally the green part of the spring onion and lemon juice and saute for a few more seconds.

Serve this with any vegetarian side dish or with a spicy non- vegetarian dish. Here I served the spring onion rice topped with roasted chicken

Try this..

Hope you will all enjoy..

Tawa Pulao

Tawa Pulao

Tawa pulao is a very famous street food delicacy in Northern India. It is spicy and aromatic and the unique flavor for this rice comes from the pav bhaji masala.Just like any street foods of Bombay this pulao will surely tickle your taste buds.Even though they call it pulao it is an Indianised version of fried rice cooked with Indian spices.It is instant recipe and can be put together if you have left over rice.Add some crunchy vegetables and masala and your dish is done..

Ingredients

Basmathi rice cooked- 2 1/2 cup

Onion- 1 medium

Ginger garlic paste- 1 tsp

Tomato small -1

Green peas- 1/2 cup

Carrot and bell pepper diced- 1/2 cup

turmeric powder- 1/3 tsp
Cumin seeds- 1/3 tsp

Chilly powder-1/2 tsp

Pav Bhaji Masala- 2 tsp

lemon juice- 1 tsp
Coriander leaves - a little

Heat oil in a pan and add cumin seeds and roast for a minute. Add onions and saute till its color changes. Add ginger garlic paste followed by tomatoes and sautes till tomatoes get cooked. Next add in green peas(slightly crushed) carrots and bell pepper. Saute for a minute and add turmeric powder, chilly powder, and pav bhaji masala followed by rice. Sprinkle a few drops of water on top and stir fry in high flame for about a minute. Finally add lemon juice and garnish with chopped coriander leaves. Serve with raita or papad.

Recipe source: Sanjeev Kapoor

Happy to Share this with Quick and Easy Recipes 

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Chicken Biryani

Chicken Biryani

 Biryani is my favorite one pot meal. Biryani is so popular that there is hardly an occasion or a celebration without it. This chicken biryani is a Southern Kerala style ( Trivandrum) and is very flavorful and more spicy. I got this recipe from my mom and  is simple and easy version.

Ingredients
1)For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces
Cloves- 4
Cardamon-2
Turmeric powder- 1/4 tsp
Ghee- 2 tsp
Rose essence- 1 1/2 tsp
Salt to taste


2)For the chicken masala
Chicken - 1 1/2 lb
Shallots-2 cup
Ginger- 2 inch thick piece
Garlic- 10
Green chilly- 7-8
Tomato- 1 medium
Yogurt- 1 cup
Chilly powder- 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Thin coconut milk- 1/4 cup
Lemon juice- 1 tsp
Coriander leaves -a little


3)Masala powder( to roast and grind)
Cinnamon- 1 piece, Cardamon-2, clove- 2-3
nutmeg- a small piece,star aniseed- 1cumin- a pinch,black cumin- a pinch
Fennel seeds- 1/2 tsp

4)For Garnish
Thinly sliced onion- 1
Cashew nuts- 10
Raisins- 15
Coriander leaves and mint leaves chopped- 1/4 cup
Chopped pineapple- 3 tsp

To cook rice
Heat ghee in a heavy bottom vessel and add whole spices and fry till there is a nice aroma. Add turmeric powder and mix and then add rice ( soak rice for half an hour and then drain) and fry till the rice changes color and the ghee the fully coated all over the rice. Add 6 cups of water and salt and cook till water evaporates.Using a fork spread rice on a flat tray and sprinkle rose essence and allow to cool.

For the masala
Marinate chicken with salt, pepper powder and turmeric for half an hour
Roughly crush shallots, ginger, garlic and green chillies and keep aside.
Roast the masala under 3 and blend into a fine powder
Fry thinly sliced onion till brown and keep aside. 
Heat oil in a pan and add the onion ginger mixture and saute till golden brown. Add turmeric powder and tomatoes and fry till tomatoes become soft. Add coriander powder, chilly powder and fry for a minute. Add yogurt and continue to fry and cook till the gravy thicken and oil separates. Add the marinated chicken
and powdered garam masala cover and cook. The chicken will get cooked in its on water.  Cook till the gravy thickens and the chicken is done.

Final layering
You can use the dum method or the oven method.
Grease an oven proof tray and place a layer of rice followed by a layer of chicken masala. Sprinkle a little of fried onion, chopped pineapple,cashew and raisins and a little of coriander leaves. Spread rice on top and then another layer of masala. Spread the final layer of rice and garnish with fried onions, coriander leaves and nuts. Sprinkle a few drops of lemon juice and a few drops of rose essence and sprinkle a pinch of garam masala. Pour thin coconut milk all over on top and cover tightly with aluminum foil. Bake in oven at 300 Degree F for around 15 minutes. Serve with salad, papad or pickle.

Try this..
Hope you will all enjoy..

Mint Prawns Rice

This rice tastes really good and has the tempting and refreshing flavor of mint. This spicy seafood rice is just a twist to my family favorite recipe of prawns pulao..I was a little bored to cook on Sunday evening and thought of making a mint pulao and fried prawns and ended up with this recipe. But it tasted delicious with the fragrance of fresh mint, spices and prawns together made this an aromatic and delicious rice recipe and was perfect with cucumber raita.

Ingredients
Basmati rice-  1 1/2 cup
Prawns- 15 nos
fried onion- 1/2 cup
(I used store brought ones)
Mint leaves- a hand full
Carrot chopped- 1/2 cup
Jalapeno peppers-3
Green chilly- 2
Ginger -1 inch thick
Garlic- 3 pods
Thick coconut milk- 1/3 cup (optional)
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
lemon juice- 1/2 lemon

Make a fine paste of  mint, jalapeno peppers, green chilly and fried onion( I used store brought ones..you can also fry onions till crispy or just avoid it here ). Chop ginger, garlic and carrots and keep aside.
Clean and de-vein prawns. Soak rice for at least half an hour.
Heat oil in a bottom deep pan. Saute chopped ginger and garlic till the raw flavor disappears. Add chopped carrots ( if you are not adding fried onions to make the paste, add one finely chopped onion before carrots and saute till golden brown) and finally the mint and chilly paste. Saute till the raw flavor disappears and till oil starts separating. Add turmeric powder and garam masala. Add prawns and fry for a minute. Add 1/3 cup of thick coconut milk , rice and 2 1/2 cup of water.Cover and cook in medium flame for  till all water gets absorbed and finally squeeze in lemon juice. Make the rice fluffy using a fork and serve with raita and pickle.

Try this..
Hope you will all enjoy..

Chicken Pulao

Chicken pulao is a  quick and delicious one pot aromatic meal.It is different from the elaborate chicken biryani,but equally tasty and great for weekend lunch .Its simplicity in preparation yet delicious taste and flavor makes it a sure winner.

Ingredients

Basmathi rice- 2 cups
Chicken - 1 lb
Yogurt- 3/4 cup
onion- 1/2 medium
tomato puree- 1/2
green Chilly-3-4
Chilly powder- 1 tsp
Turmeric powder- 1/2tsp
garam masala powder- 1/2 tsp
Ginger- garlic paste - 1 1/2 tsp
Mint leaves/mint powder - a few/ 1/2 tsp
Ghee- 1tsp
oil-2 tsp
salt
Cashew nuts- a few
water-3 cups
Cinnamon - 1 stick
cloves- 4-5
Star aniseed- 2
cardamon- 2

Wash rice, drain and keep aside.
Clean and marinate the chicken with chilly powder,turmeric powder, salt garam masala,yogurt and mint leaves and keep aside for half an hour.
Heat oil in a pan and add whole garam masala and fry for a minute followed by cashew nuts,onions and ginger garlic paste till onions are golden brown. Add tomato puree and saute till it is cooked and oil separates. Add in the marinated chicken and half a cup of water cover and cook till the chicken is almost done.Chicken will have gravy at this stage. Add  rice on top along with 31/2 cups of hot water. Cook in medium flame till the rice is cooked all the water is absorbed. Gently mix rice and chicken with a fork.Serve warm.

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Hope  you will all enjoy

Kerala Fish Biryani

This is a Kerala style fish biryani more popular in Northern Kerala. Any biryani lover will love this simple  delicious and easy to make fish biryani. This is a flavorful and spicy fried fish cooked in a tangy sauce. Aromatic spices, tangy fried fish and rice flavored with ghee and fried onions will definitely please your palate. Fish biryani tastes best with King fish. But I have tried with salmon too, which also tasted delicious.

Ingredients
For the rice
Basmathi rice- 2 cups
Water - 4 cups
salt as needed
Whole garam masala
(cinnamon- a small piece, clove 3,cardamon 2)
ghee- 1/2 tsp


To marinate the fish
King fish - 3/4 kg
chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
turmeric powder- 1/3 tsp
lemon juice- a few drops


For the masala
Shallots/onions- 8-10 or one medium
Ginger garlic chopped- 1/3 cup
Green chilly- 6-8
Yogurt- 1/2 cup
tomato- 1
Chilly powder- 1/2 tsp

Turmeric powder- 1/3 tsp
Garam masala- 1 1/2 tsp
(For home made biryani masala check here)
Fennel powder- 1/2 tsp
Chopped coriander leaves- a handful
Mint leaves- a few


Garnish
Onion thinly sliced- 1/2 onion
Raisins- 10-  12
cashew nuts- 8-10
ghee- 3 tsp

Cook the rice till it is 80% done by adding in the ingredients listed under rice. You can tie the masalas with a muslin cloth and remove it after the rice is cooked. Once cooked spread on a tray and allow to cool.

Marinate the fish with the ingredients listed and shallow fry them one minute on either side. Need not cook them all the way as it will be cooked in the sauce.
Fry onions listed under garnish in ghee till it is crispy and brown. Strain and keep aside. In the same pan fry cashew nuts till golden brown and raisins and keep aside.

Heat oil in a pan and add in crushed or finely chopped garlic, ginger, green chilly and mint leaves and fry for a minute. Add crushed shallots and fry till golden brown. Add finely chopped tomatoes and saute till it is soft. Now add in the turmeric powder, chilly powder and fry ( you can also add coriander powder - 1/2 tsp if you like).Take one spoon full of this masala and mix into the yogurt and blend well. Now add this to the masala ( this will prevent it from curdling) . Pour half a cup of hot water and stir well. Now add the fish pieces and cook in medium flame for three minutes. 
Sprinkle little of coriander leaves and layer the rice on top of the fish masala. Garnish with coriander leaves,mint leaves, fried onion and cashews and drizzle a few drops of ghee. If you feel that the masala has dried up completely pour 1/3 cup of thin coconut milk finally on top of the rice. This will add more flavor to the biryani, but this is optional. Close with a tight lid and place a little weight on top. Cook in low flame ( or place a tawa first and then the biryani vessel) for four to five minutes. Serve warm with raitha, pickle and papad.

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Hope you will all enjoy...

Chicken Fried Rice

Chicken fried rice is simple and easy to make rice dish and perfect for any occasion . Add in stir fried vegetables,chicken, mushrooms or eggs and a  filling meal is ready -a delicious twist to left over rice. It is always better to use left over chilled rice for fried rice. Chilly garlic sauce, fish sauce or oyster sauce can be added according to taste.

Ingredients
Cooked rice- 3 cups
Boneless chicken-cut into strips- 1 cup

Soya sauce dark-a few drops
Soya sauce - 2 tsp
Vinegar- 1 tsp
oyster sauce- 1 tsp
Onion-1/2 small onion
Garlic- 4 pods
Ginger chopped- 1/2 tsp
Spring onion chopped- 1/3 cup
Chopped vegetables- 3/4 cup 
( here I have used carrots,celery,green beans and cabbage)
Corn starch-1 tsp
Spice powder- 1/2 to 3/4 tsp (optional)
(coarsely grind black Pepper, chilly flakes, clove-2, star aniseed -1/2, sugar 1/2 tsp)
 

Cut chicken into thin strips.  Marinate with 1 tsp soya sauce, pepper powder, corn starch and vinegar. Marinate this for ten minutes. 
Pour two tsp of oil in a pan add the minced garlic and ginger and after a minute  add chicken and fry till and cooked through and golden brown. Strain from the oil and keep aside.
 In the same pan stir fry all the vegetables starting with onion, and after a minute add carrots and green beans fry for two minutes and finally toss celery and cabbage and stir fry for a few seconds
Return the fried  chicken to the pan along with the cooked rice . Drizzle  soya sauce, dark soya sauce, oyster sauce and spice powder. Mix well and finally garnish with spring onion.

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Hope you will all enjoy

Prawns Pulao

Prawns Pulao

Aromatic prawns pulao is for sure a quick, simple and spicy rice recipe perfect for my lazy weekend  lunch in this freezing climate. This delectable pulao satisfied my craving for prawns biryani. But that is the magic of pulao- elegant  yet so simple with the wonderful aroma of spices and prawns making it a perfect meal.

Ingredients
Basmati Rice- 2 cups
Prawns- 1 lb
Onion- 1 medium
Tomato- 2 small
Ginger- garlic paste- 2 tsp
Turmeric powder-1/2 tsp
Chilly powder- 1 tsp
Garam masala- 1/2 tsp
Green chilly- 2
cinnamon- 1 stick
star aniseed- 2-3
Clove- 3-4
oil
salt to taste

Cook rice with four cups of water and enough salt till it is 80% done, do not strain.
Heat oil or ghee in a pan and add whole garam masala, roast for a minute and add in onion and ginger garlic paste.
Fry for a minute and add tomato and saute till it is soft. Add turmeric powder, chilly powder, garam masala and prawns and saute for a minute. And the cooked rice along with the water. ( use can also do another method, cook rice and prawns together)
Prawns will shed its own water.Mix well and close the lid and allow to simmer for 4-5 minutes in a low flame. Using a fork make the rice fluffy.Serve warm.

You might also like,
Shrimp and Vegetable Pulao
Shrimp Biryani
Kerala Fish Biryani
Pineapple Chicken Fried Rice
Chicken Pulao
Cauliflower Prawns Rice
Yeung Chau Fried Rice

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Hope you will all enjoy..

Fish Fried Rice

This is a delicious and easy  fried rice made with fish. It is a healthy and quick lunch box fix. This is inspired by a Thai fish rice which I read in a magazine. The original recipe makes use of salted fish and chicken to make fried rice. But here I have used only fish (unsalted).The first time I tried this recipe I used stir fry method to cook fish and the result was somewhat scrambled fish. So to avoid it I  marinated the fish and fried it before combining with rice. You can also add carrots, cabbage,bok choy or any veggies of your choice.

Ingredients
Fish Boneless- 3/4 lb
(I used King Fish)
Cooked Rice- 3 cups
Onion - 1 medium
Spring onions - a little
Capsicum - 1 cup
Celery- 1/2 cup
Soya sauce- 2 tsp
Fish sauce- a few drops(optional)
Chilly sauce- 1 tsp
Oyster sauce- 1/2 tsp ( optional)
Carrot- 1 small
Ginger- 1inch thick
Garlic- 3-4 
pepper powder- 1/2  tsp
corn starch- 1 tsp
oil


Cut fish into small pieces. Marinate it for 10 minutes with soya sauce and half tsp of pepper powder.Just before frying add in corn starch and toss and fry fish till done. Keep this aside. 
In the same oil add garlic and ginger and fry for a minute.Next add onion and continue stir fry followed by chopped celery, spring onion,capsicum and carrots. When the vegetables are almost done add in all the sauces and fried fish and stir fry for a few seconds. Now add cooked rice and stir and mix well. Fish fried rice is ready.

Try this..
Hope you will all enjoy..