Veg Fried Rice
Veg Fried Rice is a quick and easy Indo-Chinese style stir fry rice made with some fresh crunchy veggies, ginger, garlic and a dash of soya sauce and vinegar.
Ingredients
- 2 cups Rice Basmati or Jasmine
- 100 grams French Beans
- 2 large Carrots
- 1 small Capsicum
- 2 inch Ginger
- 2 Green Chillies
- 6 cloves Garlic
- ⅓ cup Spring Onions Chopped
- 1 tbsp Soya Sauce
- 1 tbsp Vinegar
- 1 tbsp Green Chilli Sauce Optional
- 1 tsp Pepper Powder
- 4 tbsp Sesame or Groundnut Oil
Instructions
- Soak basmati rice for 20 minutes and cook the rice with some salt and oil. Spread the rice in flat plate and add some oil and mix and let it cool down completely. If you are using leftover cooked rice, you can skip this step.
- In the meanwhile, finely chop all the veggies, ginger, garlic and green chillies.
- Heat 4 tablespoons of oil in a wok or a wide pan and add the chopped garlic, ginger and green chillies.
- Add chopped onions, carrots and beans and cook on high flame for 3 to 4 minutes. Do not cover and cook or add salt while cooking.
- Next add the chopped cabbage and capsicum and continue to cook on high flame for another 2 to 3 minutes.
- Now add soya sauce, vinegar, chilli sauce, salt and some crushed pepper and mix well
- Add the cooked rice and toss well and cook on high flame for 2 to 3 minutes. Add some more freshly cracked pepper powder if required.
- Garnish with some chopped spring onions and serve hot.
Notes
- The rice has to be cooked and perfectly cooled down before it could used for making the fried rice.
- Chop the veggies finely so that they can be flash fried quickly.
- Try using a wok for the best results. The entire cooking has to be done on high flame.
- You could also additionally use other veggies like broccoli, mushrooms and baby corn in this dish and it tastes great.
- You could skip the green chillies and just use green chilli sauce if you are making this recipe for the kids.
- Be careful with the amount of salt that you add, as the cooked rice and soya sauce also contain salt.