Vegetable Fried Rice by Chef Arty Lakhani, H&S Chef Of The Month
H&S Chef Of The Month
Chef Arty Lakhani
Nationality: Kenyan
Interview With H&S Magazine
Who Is Arty Lakhani?
I have been in the catering Industry for the last 30 years.
In my career, I have come across a lot of challenges that has made me who I am today. Throughout my career I have taken on numerous roles which include, being a Sous Chef, Head Chef, Training and Development Manager and now the Executive Chef of Taste of China.
Type Of Cuisine?
Chinese Cuisine, “The Challenge”.
What Inspired You To Become A Chef?
From a very young age, I followed my mum around the kitchen, getting under her feet, asking lots of questions and wanting to know all about the way she cooked.
Then I started experimenting with different ingredients and techniques.
Loved watching my family enjoy meals that I would make. Seeing their satisfaction was priceless. Since then, I knew I wanted to be “a chef”.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Finding an alternative packaging solution for our takeaways and deliveries.
What’s Your Biggest Achievement In The Culinary Industry?
Working hard towards achieving a goal of satisfying our customers and being rewarded as one of the best Indo-Chinese restaurants.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
The Ingredients is the key to any successful creation.
Recipe Of The Week: Vegetable Fried Rice
Ingredients:
• 1 Tbsp vegetable oil
• ½ carrot, diced into small pieces
• ½ cup mushrooms, chopped
• 1 medium green bell pepper diced
• 25g French beans diced
• 25g sweetcorn
• 25g peas
• 1 cup long grain rice, boiled
• 1 tsp salt, or to taste
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• Spring onions, sliced (optional)
Preparation:
Prepare rice. Leave rice to cool, as it is easier to manage when cooled. When ready to stir-fry, fluff up the cold rice with a fork before frying. Heat oil in a wok, on high heat, until hot. Add the onion, carrots and green pepper and fry for a minute. Then add in the mushrooms, beans, sweet corn and peas. Fry for another 2-3 minutes. Once done, place the vegetables in a dish and put to one side. Add in the boiled rice and fry for three minutes. Now add the vegetables back into the wok and incorporate into the rice. Finally, add salt, soy sauce and sesame oil and fry for another two minutes.
Plating
For extra garnish, add 1 bunch chopped spring onions & we are all done! Serve hot with either sweet & sour chicken, spicy honey sesame tofu or any dish of your choice.
