Saturday, 8 September 2012

Vegetable Fried Rice

Long grain rice cooked with stir fried vegetables enjoyed well with chinese gravy.


1 cup long grain/ Basmati rice
2 cups mixed vegetables, chopped small (carrots, beans, capsicum, cabbage, mushrooms)
6-7 sprigs of spring onions, finely chopped
1½ tbsp finely chopped garlic
1 tbsp soy sauce
1 tbsp vinegar
2 tbsp oil
Salt and pepper as per taste


  • Wash and soak the rice in enough water for 10-15 minutes and drain.
  • Cook the rice with salt until just done, and immediately spread on a plate to cool. (Day old cooked rice is best for making fried rice.)
  • Heat oil in a wok, add garlic, spring onions and cook till garlic turn brown.
  • Now stir fry all the chopped vegetables. Cook for 3-4 minutes. (Put in the hardest vegetables first, followed by the lighter ones)
  • Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper.
  • Once cook, add the soy sauce and vinegar.
  • Add the rice, stir and cook for 2 min. on low flame and turn off.
  • Serve hot. 


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