Receta Vegetable Fried Rice Recipe , How To Make Fried Rice
Vegetable fried rice recipe: this vegetable fried rice is an easy and quick Indo-Chinese recipe, nothing fancy, but simple and can be made with the most available ingredients. The best thing about fried rice is it has lots n lots of vegetables in it and you can experiment with them too, like adding mushrooms, fresh peas etc.
Right from the time, my children were small, fried rice is one meal where I add vegetables when they are super fussy. Not to mention the use of left over plain basmati rice, I used to have some cooked white basmati rice as a standby in my fridge....as I can whip up a batch of fried rice in 10 minutes, sometimes for the school lunch or to bribe them....well, the possibilities are endless.
Celery is something which is not available in this part of the world; adding chopped celery enhances the taste and flavor and definitely gives it a hand on authentic Chinese flavor, so if you can grab a bunch of them, add them in and make it all Chinese.
Since, spring onions are available here, I love to use them and yes, it does give in a nice flavor.
Step by step:
Gather the vegetables and cook 2 cups of rice in salted water, strain when al dente.
Heat a cast iron skillet or nonstick pan with oil, add in garlic and when it starts to brown lightly add in chopped green onion (white part), add in chopped carrots, stir for 30 seconds on high flame.
Add in chopped cabbage and then capsicum. Stir fry for 1 minute on high flame, add in 1 tsp soy sauce, mix well.
Add in all in one sauce (refer notes) mix and add in the cooked rice.
Mix the rice taking care not to break it. Add in pepper powder, mix. Lastly add in the spring onion (green part), mix and serve hot.
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Vegetable Fried Rice Recipe, How To Make Vegetable Fried Rice
PREP TIME:
10 mins |
COOK TIME:
10 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
- Raw Rice: 2 cups
- Carrot: 1, chopped
- Capsicum: 1/2, chopped
- Cabbage: 1/4 piece of a medium sized cabbage, sliced.
- Garlic: 5-6 cloves, sliced
- Spring Onion: 1 handful, chopped
- Soy sauce: 1 tsp
- All in one sauce: 1 tsp (optional)
- Pepper Powder: 1 tsp
- Salt: 1/2 tsp or as needed
- Oil: 1 1/2 tbsp
ingredient 7
METHOD:
Gather the vegetables and keep the sauces nearby.
Cook 2 cups of rice in salted water, strain when al dente.
Heat a cast iron skillet or a non stick pan with oil. Add in sliced garlic cloves and allow it to brown lightly.
Add in chopped green onion (white part), add in chopped carrots, stir for 30 seconds on high flame.
Add in chopped cabbage and then capsicum. Stir fry for 1 minute on high flame, add in soy sauce, mix well.
Add in all in one sauce (refer notes) mix and add in the cooked rice
Mix the rice taking care not to break it. Add in freshly grounded organic pepper powder, mix.
Lastly add in the spring onion (green part), mix and serve hot.
NOTES
Rice should be al dente (meaning; 3/4 cooked), there is no rule that only left over rice should be used. If using fresh rice make sure it is al dente.
While making this for my kids, I did not have french beans, so I omitted them. You can use a handful of it chopped along it with fresh peas, if available.
I used Ching's all in one sauce; you can also substitute with 1 tsp of oyester sauce.
I do not add ajinomoto or any other artificial flavorings and strongly advise against using it.
A word about oil; I added only 1.5 tbsp of oil to make this fried rice as I make it often for my kids and want it to be as healthy as possible with my everyday meals. You can add upto 3 tbsp oil for better taste and flavor.
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