Monday, 1 June 2015

Vegetable Fried Rice

The term fried rice refers to steamed  rice stir fried along with vegetables.Fried rice originated in China which is loved across the world.This is a simple recipe that is loved by everyone at home.Original recipe was by my friend Ms.Swapna L,but I have made minor changes,without affecting its originality.Tastes great when accompanied with some spicy gravy or atleast hot and sweet tomato ketchup as this version of rice does not use much of spice in it.

Rice                                                                       1.5cups
Oil                                                                         3-4tbsp(apprx)
Butter                                                                  1tsp
Vinegar                                                               2tsp
Salt                                                                       to taste
Lemon juice                                                      1/2tsp
Water(for cooking rice)                              3cups

Cabbage(fine chopped)                               1/2cup
Carrots(finely chopped)                             1/4cup
Green Beans(finely chopped)                   1/4cup
Spring onion/Scallions,chopped            1/4cup
Green peas(fresh/frozen)                          1/4cup
Sweet corn                                                       1/4cup
Onion(finely chopped)                               1/4cup
Green chilli(minced)                                   1
Garlic flakes(minced)                                2-3

  • Wash rice and pressure cook adding specified amount of water,little salt,lemon juice and a tsp of oil to one whistle,then turning  the gas mark to low and cook for 6-8 minutes.
  • In a small pot add peas,corn,beans and carrots and boil for 2-3 minutes,drain and set aside.
  • When the pressure is all gone,open the lid and let it cool for sometime.
  • Take a heavy deep pan and add heat with oil(2-3tbsp)
  • Let the flame be on high till all are vegetables are sauteed
  • Add the minced garlic and green chillies,after 15 seconds add the fine chopped onions,saute for 30 seconds.
  • Add cabbage and sauté for another 30 seconds.toss in the spring onions(reserve a little to add just before serving),sauté for 15 seconds,then the blanched vegetables,salt,vinegar and give a nice stir.
  • Now reduce or can even switch off the flame,add the rice(with a help of a fork mix and separate clusters if any)
  • Combine everything very well carefully not mashing the rice,adding a tsp of butter.
  • Cover and cook on low flame for the next 5 minutes.
  • Serve adding the reserved spring onions ,lightly mixing it up with any spicy gravy of your choice.
Served with Red Thai Curry-

I have used regular sona masoori rice,but has to be cooked maintaining a slight grainy texture,again the measurements of water should be altered according to the need as it differs with the rice variety.
Just cook it  as you cook for rice dishes.
There is nothing like all the vegetables mentioned should be used,while cabbage,onions and any 2 others are recommended.
More oil may be used  if needed.
Spice lovers may use 1-2 minced green chillies by mixing it just before serving.
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