VEGETABLE FRIED RICE
A simple and delicious fried rice recipe is full of fresh vegetables and a few Chinese sauces. If you are looking for an easy and restaurant-style dish, then this is a must-try recipe.
Equipment
Kadhai or Wok
Ingredients
- 6 cups rice ( fresh cooked rice or leftover rice )
- ¼ cup cabbage ( finely sliced )
- 1 capsicum
- 2 carrot ( medium size )
- 10 French beans ( numbers )
- 1 onion ( medium size )
- 1 tablespoon pepper powder ( fresh ground pepper )
- 1 tablespoon soya sauce
- ¾ teaspoon chilly sauce
- 1 teaspoon rice vinegar
- 3 tablespoon oil ( vegetable oil )
- salt ( to taste )
Instructions
- In a wide kadhai or wok, add three tablespoons of oil on medium-high heat. To it, add sliced onions and saute for a minute.
- Add chopped vegetables ( cabbage, carrot, beans, capsicum ) and stir fry on high heat.
- Add pepper powder and saute gently. Do not reduce heat when tossing vegetables. Otherwise, the moisture from vegetables makes the fried rice mushy.
- Now add in the chilly sauce, soya sauce, and gently mix the vegetables.
- Now add rice vinegar according to taste and mix gently.
- Finally, add freshly cooked or leftover rice and toss well, holding the handle of the pan.
- Simple, delicious vegetable fried rice is ready to serve.
- I served it with cucumber raita and tomato ketchup.
Notes
Cook any aged long grain or medium rice. Aged rice always has less starch and does not be mushy.
Choice of vegetables is purely optional. Spring onions add extra flavor to the rice. I didn’t add it as my fridge was out of stock of it.
Using vinegar is optional, but it adds a slight punch to the fried rice. Rice vinegar is the best choice than other vinegar varieties.
Use any oil with a high smoke point.
Choice of vegetables is purely optional. Spring onions add extra flavor to the rice. I didn’t add it as my fridge was out of stock of it.
Using vinegar is optional, but it adds a slight punch to the fried rice. Rice vinegar is the best choice than other vinegar varieties.
Use any oil with a high smoke point.
Nutrition
Serving: 2cupsCalories: 1534.2kcalCarbohydrates: 308.4gProtein: 28.8gFat: 17gSaturated Fat: 1.8gTrans Fat: 0.1gSodium: 387.5mgPotassium: 787.8mgFiber: 8.5gSugar: 6.6gVitamin A: 8862.2IUVitamin C: 61.4mgCalcium: 141.1mgIron: 3.8mg
Tried this recipe?Let us know how it was!