Monday, April 7, 2014

Vegetable Fried Rice

Fried rice is an easy rice dish, provided you are fast in cutting the veggies. If not, then you'll have a hard time. I make sure we have fried rice atleast once a week, its a good way to make my kids eat veggies. They do ask for second and third helpings. Normally I make mixed fried rice, with the addition of scrambled egg, chicken, shrimp, sausages etc...depending on whatever is in hand. But now due to Lent, we had to settle for the pure veg version.


Rice (any good variety) - 2 cups
Garlic - 2 cloves, crushed
Chopped vegetables  - 2 cups (you can use veggies like beans, carrot, greenpeas, cabbage)
Spring onion - 2 strands, separately chop the white bulb and the green part.
Salt - as needed
Pepper powder - 1 tsp + 1 tsp
Sunflower oil - 1 tbsp
Rice vinegar - 2 tsp
Soy sauce - 1 tsp
Oyster sauce - 1 tsp
Sesame oil - 1 tsp


Tip : The important step is to have cooked, "cooled" rice in hand. Best will be to use cooked and cooled rice from day before. Make sure it's been kept in fridge overnight. If you dont have cooled rice, then cook the rice and then cool it by spreading in a thin towel / large plate and keep it under the fan. Once its cooled, keep it in the fridge for atleast 10 min. You can do the chopping meanwhile.

1. Cook and cool the rice
2. In a wide-mouthed pot, add a tbsp of vegetable oil. Add the crushed garlic. Let it saute for 10s.
3. Add the chopped white bulb (of spring onion) and saute for 10s.
4. Add all the veggies, half of green part of spring onion and saute till they are cooked and soft. Sprinkle salt and pepper.
5. Add the cooled rice and mix thoroughly.Do a taste test and add more salt if needed.
6. Sprinkle rice vinegar, soy sauce and mix gently.
7. Switch off the stove and add the oyster sauce and sesame oil. Mix gently and thoroughly so that the seasoning coats well on the rice. Garnish with the remaining chopped spring onions.

No comments:

Post a Comment