Vegetable Fried Rice
Indo Chinese Rice with stir fried vegetables flavored with soya sauce, green chilly sauce and pepper
Ingredients
- 1 cup basmati rice
- 2 tsp+ 2 tbsp olive oil
- 2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- ¼ cup finely chopped spring onion white part
- ½ cup finely chopped onion
- ¼ cup finely chopped carrot
- ¼ cup finely chopped green beans
- ¼ cup finely chopped cabbage
- ⅛ cup finely chopped capsicum
- 1 tsp soya sauce
- 1 tsp green chilly sauce
- 1 tsp white pepper powder
- ½ tsp white vinegar
- Salt to taste
- 2 tbsp finely chopped spring onion green part
Instructions
- Wash the rice and soak for 15-20 minutes. Cook the rice with 2 cups water. Spread the rice on a plate, add 2 tsp olive oil and gently fluff with a fork. Set aside to cool.
- Heat oil in wok/pan over medium-high flame. Add garlic, ginger and saute for a minute. Then add onion, white part of spring onion and saute for 2-3 minutes.
- Then add carrot, beans and saute for 2-3 minutes. Then add cabbage and saute for a minute. Lastly add the capsicum and saute for 1 minute.
- Add soya sauce, green chilly sauce, pepper powder and saute for 2 minutes. Then add rice, salt and gently mix everything till well combined.
- Add vinegar and green part of spring onion. Stir for a minute and remove from heat.
Notes
- To get a smoky flavor like in restaurants, cook the fried rice in a wok and saute everything in medium-high heat.
- Take care not to overcook the vegetables, they should retain some of the crunchiness.
- Make sure rice is not overcooked. Allowing the rice to cool is important else fried rice will turn mushy.