Friday, March 23, 2012

Vegetable Fried Rice

Vegetable fried Rice is somewhere near the top of the list when it comes to S favorite food.I have tried this a couple of times before, but wasn't able to nail the flavor and color exactly.We wanted the flavor to be mild, the rice to retain its white color. Yesterday's try was a winner. :)

Vegetable Fried Rice


Serves - 2
Spice Level - Mild [Keep it that way please ! ;)]

Cabbage - 1/3 cup, sliced thinly
Carrot - 1 Medium, Julienne cut
Green Capsicum - 1/2, sliced thinly lengthwise
Beans - 15 , sliced thinly.
Spring Onion white part - 3 bulbs, sliced thinly
Spring onion greens - 3 Tbspn, chopped finely , to garnish
Garlic cloves - 5 , finely chopped
Basmati Rice - 1.5 cups

Soya Sauce [Preferably Light soy if you have] - 1 Tspn
Green Chilli Sauce - 3 Tspn
Salt - as per taste [2-3 Tspn approxm]
Olive oil - 4 Tbspn

White Pepper powder - 1 Tspn [optional]


Firstly, cook the rice in 2.25 cups of water for 15 minutes. Once the rice is done, spread the rice on a large plate/bowl and cool it completely. It needs to be cooled, so when you add rice to the veggie mix in the wok and saute it, the rice will not get mashed.

Heat a deep wok with olive oil.Add the spring onion white parts and garlic. Saute for 2 minutes. Add all the vegetables -cabbage,capsicum,carrot,beans and 2 tspn salt.Increase the flame to high.Saute for 3 minutes on high flame. Switch the flame to medium now. Add soya sauce, green chilli sauce and saute till the veggies are half cooked [slightly crunchy]. Now sim the flame and add the cooked rice into the wok and add one more Tsp of salt. Mix the rice with the veggies well to incorporate all the flavor into the rice. Be careful not to mash up the rice when you do this.Once the rice is well mixed, taste to see if there is enough salt. Add more salt and mix if necessary.You can add 1tsp of white pepper powder at this point if needed and mix well with rice. Saute the rice for 2 more minutes and switch off fame.Add 2 Tbsp of spring onion greens and mix well.

Transfer rice to a serving bowl .Sprinkle 1 Tbsp of spring onion greens on top. We had this rice with paneer masala curry and a glass of cold Pepsi. We absolutely loved it. :)


1.Once the rice is cooked, within 5 minutes , remove it from the bowl, and spread on a large plate.If you leave the rice to cool in the cooker vessel, the rice will clamp up, and you will have difficulty in getting to separate the rice while adding to the wok.

2.While trying to mix the rice with veggies, you may switch off flame,take a few extra minutes to ensure the rice is mixed well, and then saute on high flame later.

3.If you are using dark soy sauce, be cautious. Dark soy has a strong flavor and color and can spoil the appearance of the dish. Hence use anywhere between 1/2 tsp to 1 tspn dark soy for 1.5 cups of rice, adjust according to flavor/color.

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