Most popular fried rice recipe from Indo-Chinese cuisine. Very simple yet delicious veg fried rice.
As you know that the chinese meal is not complete without any rice dish (it can be a simple steamed rice). On side gravy dish is served.
In Indo-chinese restaurants, taste and spice level may vary from one to another. Many serves spicy veg fried rice, this spicy taste comes from the chilli sauce. I have seen many add red chili powder. But here I have made very less spicy. I have just added a touch of green chilli.
This fried rice is easy to make if you have leftover rice handy. It is best to use a day old rice, as they are drier because stored in refrigerator and rice grains will stay separated after tossing them with veggies.
Let’s start the recipe of veg fried rice.
Ingredients for the veg fried rice recipe
1 cup long-grain rice (basmati)
Salt to taste
5 tbsp oil
1 tsp finely chopped green chillies
2 tsp finely chopped garlic
1 tsp finely chopped Ginger
1 tbsp finely chopped celery
1/2 cup finely chopped spring onions white
1/2 cup shredded cabbage
1/4 cup blanched french beans
1/2 cup thinly sliced carrot
1/2 cup thinly sliced capsicum
1 tsp soy sauce
1/2 tsp black ground paper (kalimirch)
1/4 cup finely chopped spring onion
1/4 cup finely chopped spring onion greens
Method for the veg fried rice recipe
To make the veg fried rice boil the rice. Each grain of the cooked rice should be separate.
Heat the oil in a deep pan, add the green chillies, garlic, ginger, celery and spring onion whites, mix well and sauté on a medium flame for 1 minute, while stirring occasionally.
Add the cabbage, french beans, carrots and capsicum, mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally.
Add the rice, salt and soya sauce, mix well and sauté on a high flame for 2 minutes, while stirring occasionally.
Add the pepper powder mix well and cook on a high flame for 1 minute.
Add the spring onion greens, mix well and cook on a high flame for 1 minute.
Serve the vegetable Chinese fried rice immediately with chilli sauce, soya sauce and chillies in vinegar.
For the best results, use Chinese-style medium-grain rice, jasmine rice, or sushi rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for five minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 3 days.