Veg Fried Rice

Fried Rice is something that is a hit with my friends and family. Even, my 2 year old daughter loves it to the core. I especially love it as its super easy to make and you can whatever veggies you have in hand. A great way to use the leftover rice sitting in your fridge, turning them into lip-smacking dish within no time. Perfect for times when you don’t feel like cooking or when you need to fix something quick. No fuss to look for ingredients and makes a complete meal being loaded with so many veggies!!

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It goes well with Munchurian, Chilli Paneer or any other Indo-Chinese dish of your choice 🙂

INGREDIENTS

2 cups Cooked rice (It tastes better if you have leftover rice from previous before)
1 small Onion, Chopped
4 Garlic pods, Minced
1/4 cup French beans, Finely chopped
1/4 cup Mushrooms, Chopped/sliced
1/4 cup Broccoli, Chopped
1/2 cup Cabbage, Shredded
1/4 cup Carrot, Chopped
3 Tablespoons Soy sauce
1 Teaspoon Vinegar
2 Tablespoon Chilli sauce
2 Tablespoon Sesame oil
One bunch of Spring onions, Finely chopped (Can also be used in garnishing)
2 Teaspoon Black pepper powder
Salt to taste

METHOD

Heat oil in a wok. Add onion and garlic and fry until onions are translucent.

Add in all the veggies and stir fry for few minutes on high heat. The crunchiness of the veggies should be maintained. Care should be taken not to burn the vegetables.

Add the rice to the veggie. Stir fry for few seconds and then add soy sauce, vinegar, salt, black pepper powder and chilli sauce. Stir and fry the rice and veggie mixture until sauces fully coat the rice and veggies.

Garnish with spring onions and serve.

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Notes:

  • You can add pineapple to get the tangy taste to the rice.
  • The rice used should not be overcooked, otherwise the texture of fried rice will not be good. We want rice grains to be separate and dry without any moisture, which is why leftover rice is the best option. But, you can make it with fresh rice too. Take care to let the rice cool completely before using.
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One thought on “Veg Fried Rice

  1. Pingback: Baked Schezwan Chilli Potato | Delightful Cooking

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