Vegetable fried rice recipe
Vegetable fried rice or any other kind of fried rice is more or less prepared in the same manner. It is up to you to add whichever vegetables you want in it.
There are just a few things to be kept in mind and you are good to go.
To make a fried rice you need pre boiled rice. The best way to prepare rice for a fried rice recipe is to boil rice in ample water and when the rice is almost cooked (not completely cooked, not soft), drain out the water and spread the rice on a flat tray so that it cools down fast. This way all the grains will remain separate. If you can do this the previous day and keep that rice in the refrigerator, that will be 'The Best'.
Another thing to remember is to always use freshly chopped ginger and garlic (try avoid using a paste). Chop the ginger and garlic very finely using a chef's knife.
Chop, shred or slice the vegetables in almost the same size and shape to maintain the uniformity of the dish.
Finally, always add the vegetable which takes the longest to cook, first and vice versa. The vegetable should remain crunchy yet cooked a little. If using mushrooms or any other vegetable with a lot of water content, cook till no water is seen in the wok, otherwise your rice will become soggy.
To make this vegetable fried rice you will need
- 3 Cups of rice (pre-boiled and cooled to room temperature)
- 1 Carrot (diced into small squares)
- 10 French Beans (chopped)
- ½ cup fresh bean sprouts
- ½ cup chopped spring onions (shoots)
- 4-5 spring onion bulbs (chopped)
- 7-8 Mushrooms (chopped)
- 1/2 Cup Sweet corn
- 1 Cup shredded Cabbage
- 50 gm Tofu (Bean curd fried and sliced)
- 1 Green Bell Pepper (chopped)
- 2 Tbsp Ginger-Garlic (chopped)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce (vegetarians can use a vegetarian oyster sauce)
- 1 Tsp Chili-garlic sauce (or any other sauce like chili bean sauce or hoi sin)
- 1 Tsp Vinegar
- 1 ½ Tsp of Black bean sauce (optional)
- ½ Vegetable stock cube (optional)
- a pinch of MSG or ajino moto (optional)
- 1 Tbsp oil
- Salt if required(all sauces and stock cube contain salt)
Heat a wok or a non stick deep pan or kadai. Add oil and the chopped ginger-garlic. Keep the flame on high. Saute for 30 seconds and add the chopped spring onion Bulbs. Saute for a minute and add the carrots. Saute for 2-3 minutes and add the beans, the stock cube and ajino moto (if using). Keep Stirring all the time.
Now add the mushrooms, cabbage and sweet corn. Saute for 3-4 minutes till the water dries up. Add the various sauces and add the sliced tofu. Mix well and sneak a taste. Add salt if required. Now add the capsicum and cook for another 2 minutes.
Now add the rice and mix well. Finally, add the spring onion shoots and the bean sprouts. On a high flame, mix them with the rice and turn off the heat.
As I mentioned earlier, you can use any vegetables of your choice for this rice recipe. The Indo-Chinese vegetable fried rice served in Indian restaurants sometimes has a charcoal flavor. Here's how you can get the same
in your rice at home.
Vegetable Fried Rice to more rice recipes
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