Veg fried rice recipe
Summary Not available
- 1 cup like basmati (jasmine)))
- 1 Garlic
- 2 oil ((peanut (sunflower or avocado)))
- 1 ((or tamari (adjust to taste)))
- 1 teaspoon Vinegar )
- Salt )
- 5 teaspoon pepper
- 5 cup Carrots
- chopped finely)
- 4 green beans (chopped finely)))
- ((scallions/spring onions (fine chopped)))
- Cabbage ((optional (or ¾ cup mushrooms sliced )))
- 1 (slit (optional (for heat)))
Preparation Skip this section if you have precooked rice
Wash rice a few times till the water runs clear
Soak it for at least 10 mins
Meanwhile bring 4 to 5 cups water to a boil in a large pot
When the water begins to boil rapidly, drain the rice and add it to the water
Pour 1 tsp oil to prevent the rice from turning sticky
Cook rice till al dente
Rice must not be mushy but has to be grainy
Drain off the rice to a colander
Cool it completely & fluff it up with a fork
While the rice cools, chop the veggies and garlic
Keep aside 2 tablespoons of green onions for garnish
How to make fried rice Heat a wok with oil on the highest flame and fry chopped garlic slightly just for 30 to 40 seconds
Next add all the chopped veggies and fry for 2 to 3 minutes just until half cooked
They should be crunchy and not soft
Add soya sauce
Then add the optional ingredients vinegar and half tsp sugar
Sugar helps to preserve the bright colors of veggies and helps to balance the flavors
Immediately add cooled rice, ¼ teaspoon salt and black pepper
Fry the vegetable fried rice for 2 mins
Garnish veg fried rice with fresh green onions
Tastes good on its own but you can also pair it with veg manchurian or chilli paneer
No extra notes