Vegetable Fried Rice  

  It is a popular dish of Asian cuisine, especially in Chinese food. It is made from steamed rice stir-fried in a wok with other ingredients such vegetables, eggs etc.. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

  It is basically an Indo Chinese fusion dish. I love this beautiful fusion that may not have much to do with typical Chinese food, but draws the inspiration from, to create this nationwide favourite. Serve this with Gobi Manchurian or enjoy just as it is. Most importantly, it is very appetizing for the minimal effort put in.


Preperation Time: 20 min.

Cooking Time: 10 min.

Serves: 3 - 4

Ingredients

Rice (any long grain rice) - 250 gms, 1 cup

Vegetable Oil / Peanut Oil - 3 Tbsp

Garlic - 2 cloves (finely chopped)

Carrot - 2 (finely chopped)

Frozen green peas - 4 Tbsp

Cabbage - 10 Tbsp (finely chopped)

Celery - 3 tsp (finely chopped)

Spring onion - 1 (finely sliced)

White pepper powder - 1/4 tsp

Soy sauce - 1 tsp

Green chilli sauce - 1 tsp

Salt - to taste

Preparation Method

Cook rice in plenty of water. Drain excess water and keep the rice aside. Make sure the grains are well seperated. Set aside.

Heat oil in a kadai or a pan.

Add garlic and saute for few seconds.

Then add all the vegetables, celery, spring onion and saute for about 7 - 8 minutes on a medium - high flame. Keep stirring.

Add soy sauce, green chilli sauce, white pepper powder and a little salt.

Finally add cooked rice and mix well.

Toss it all together and remove from the flame.

Enjoy it with Gobi Manchurian..



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