Fried Rice recipe made with a mix of fresh vegetables, spring onions, seasonings and spices makes it an incredibly flavorful fried rice dish. Hands-down this is one of our favorite Chinese-inspired recipes. Vegetable Fried Rice is not only surprisingly easy to make from scratch, it’s a naturally vegetarian dish that’s as good for you as it is delicious to eat.
Tips:
Precook the rice at least 30 minutes, but preferably one day, before making fried rice and keep it uncovered in the fridge.
Cook the veggies! Stir-fry the carrots. A few minutes later, add the onions, and right at the end, add the garlic. Set them aside.
Butter: This is my secret ingredient! This is what they use at hibachi restaurants for their fried rice. Though It adds a lot more flavor and helps to brown the rice. But I don’t use butter as its add to calories.
Time to Fry: Allowing the rice to lightly brown in the hot wok adds flavor to the surface of the grains. This process takes about 5 minutes, stirring every 30-seconds.
Medium-grain white rice, which is the standard in Chinese cuisine. A fresh batch of this variety turns out sticky in your rice cooker, which makes it easy to eat with chopsticks, yet it also has the ability to separate into individual grains.
vegetable oil : Oils suitable for stir-frying are vegetable oil such as peanut and palm oil. They have a high smoking point suitable for stir-frying and a neutral taste that will not affect the flavor of the fried rice. Olive oil and butter are not suitable for cooking oriental fried rice.
Fried Rice
Ingredients
- 200 grams rice
- 6 cups water for boiling rice
- 1/2 tsp salt
- 1 tsp oil alive or sesame
- 1/3 cup French beans finely chopped
- 1/3 cup carrots finely chopped
- 1/3 cup cabbage finely chopped
- 1/3 cup spring onion white portion chopped
- 1/3 cup capsicum finely chopped
- 1/2 cup mushrooms finely chopped optional
- 2 tbsp. coriander leaves finely chopped
- 3 tbsp oil
- 1 tsp garlic finely chopped
- 1/2 tsp ginger finely chopped
- 1 tbsp. soya sauce adjust according to taste later
- 1 tsp vinegar white adjust according to taste later
- 1/2 tsp black pepper powder
- 2 tbsp. spring onion green portion chopped
- salt to taste
Instructions
- Rinse rice till clear. Soak for 1/2 hour.
- Now drain the rice and set aside.
- Put water in a pot around 6 cups, add salt and oil.
- As the small bubble start in water, add drained rice into water.
- Boil the rice on medium flame without the lid till the rice is just cooked.
- Check and remove from the gas and drain in colander.
- You can use juice of half a lemon while cooking rice to avoid sticky-ness.
- Let the rice cool.
- While the rice is cooling, chop the veggies finely and keep aside.
- Add the beans first and then after 2-3 minutes add other vegetables.
- Heat oil in a pan or kadai or wok.
- Add the garlic, ginger and sauté for some seconds. No need to brown the garlic.
- Add the spring onions whites and sauté for about 2 minutes.
- Then add French beans, stir fry French beans for 2 to 3 minutes over medium to medium-high heat.
- Add the remaining veggies, including mushrooms and celery.
- Increase the heat to a high to thoroughly cook all of the vegetables stirring and tossing continuously.
- The vegetables have to be stir-fried, until they are almost cooked not very cooked cooked.
- It should contain its crunchiness and crispiness takes 4-5 minutes.
- Add the soy sauce, salt keeping in mind the saulty-ness of soya sauce and pepper. Stir quickly and now add cooled rice.
- Stir fry for a few minutes until the sauce has coated the rice well.
- Serve the veg fried rice hot with or without side dish.
