Veg Fried Rice | Fried Rice | Indo Chinese Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 2 Tbsp peanut-oil/sesame-oil/olive-oil
- 1 Cup jeera-rice/any aromatic small-grained rice
- 1" finely chopped ginger
- 1 finely chopped garlic
- 1 small piece of finely chopped celery
- ½ green capsicum/bell-pepper
- 1 finely chopped onion
- 1 finely chopped small carrot
- 4-5 finely chopped green beans
- ¼ Cup fresh/frozen green peas
- 1 small piece finely chopped cabbage
- Salt and freshly pounded black pepper to taste
- 2 Tsp soya-sauce
- 1 Tsp chilli-sauce or as required
- Chopped coriander to garnish
- In a vessel, bring 4 cups of water to a boil
- Add the rice and allow it to cook, aldente
- Drain excess water from the rice
- Add a little oil, sprinkle some black pepper and keep aside
- In a pan/wok heat oil, add chopped onion and celery and saute
- Next add chopped ginger, garlic and capsicum/bell-pepper
- Throw in chopped carrot, green beans and saute on a high flame
- Finely chopped cabbage can go in next
- Keep sauteing on a high flame
- Tip in the green peas and saute well
- Add cooked and cooled rice
- Mix the rice gently with all the vegetables, do not break rice
- Sprinkle salt to taste
- Add soya-sauce and chilli-sauce
- Mix everything very well
- Lastly, sprinkle fresh black pepper powder and garnish with chopped coriander
- Serve immediately with chilli-sauce
You can also add spring-onion instead of celery
Add salt to the fried rice with restraint. Soya sauce already has some salt content
Cook the vegetables on high flame as most Indo-Chinese dishes are made
Recipe by Food Of Interest at https://foodofinterest.com/veg-fried-rice/
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