Chinese veg fried rice recipe

Sep 09, 2015
By Mary Anthony
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CHINESE VEG FRIED RICE RECIPE

INGREDIENTS

Cooked basmati rice – 3 or 4 cup
¼ cup – finely chopped white onion [ spring onion]
¼ cup – finely chopped carrot
¼ cup – beans finely chopped
¼ cup – carrot finely chopped
1 tbsp – finely chopped ginger and garlic
½ tsp – finely chopped green chilli
1/4 tsp – pepper pwdr
Salt as per taste
2 or 3 tbsp – olive oil or regular oil
Soya sauce / chilli sauce and vinegar for serving
finely chopped spring onion greens for garnish
ajinomoto a generous pinch for actual chinese flavour [ optional ]

METHOD

Heat oil in a pan .

Add the onions and saute.

Add the ginger and garlic again saute for few seconds [ the colour should not change]

Then add beans and carrot and stir fry for 2 minutes then add the cabbage and stir fry.[vegetables should not be fully done it should be crunchy].

Add salt + ajinomoto and pepper powder.

***** here we can add 2 tsp soya sauce + 1/2 tsp vinegar

Add the cooked rice and mix well till all the rice gets completely coated.

Toss the rice well and cook for 2 mins.

Garnish with spring onion greens.

Serve hot with soya sauce / chilli sauce / ketchup and vinegar.

For side dish serve any manchurian or chilli gravy .

I don’t add the soya sauce or vinegar while cooking – I like the white colour fried rice,which they serve in big restaurants – sauces are added while serving .

NOTE

Keep everything prepared before you start cooking.
Don’t reduce the quantity of oil, as oil is the only ingredient which has to coat the rice and give it flavor.
Be careful while cooking the rice don’t overcook it. Rice has to be soaked atleast for 20 – 30 mins. Each grain should be separated . After cooking the rice , keep it open to cool or spread it on a big plate. Cook it with salt. I like to keep the cooked rice in fridge for minimum 3 hrs and use it when required. Sometimes I cook the rice a day before and keep it in fridge , if I have to prepare fried rice for better texture.You can also use leftover rice. Adding maggi magic cubes,while cooking the rice enhances the flavour of rice.
The veges that take time to cook should be added first like beans .
You can add many other veges like capsicum,cauliflower,,celery,green peas ,corn, mushroom, paneer, soya chunks, colourful bellpepper ,babycorn,purple cabbage etc.Veges have to be finely chopped in cubes and not lengthwise.
You can add any one vege more in quantity and call it that veges fried rice like mushroom fried rice, paneer fried rice etc.
You can add 1/4 tsp ajinomoto and reduce the quantity of salt for actual restaurant type taste.
Non vegetarians can add chopped boiled chicken flesh and scrambled egg.
Don’t add the sauces while cooking use it while serving.In big restaurants also they don’t add or if you want to add while cooking then add after mixing the rice .Don’t add too much as it gives black colour.
The cooking should be done on high flame without burning the ingredients.
Olive oil add flavours.
If you don’t have time to peel and chop ginger garlic you can just add 2 tsp of ginger garlic paste.
If kids are fussy about carrot you can grate and stir fry.
Ginger and garlic add flavour to the oil which coats the rice.
Instead of cooked rice you can add cooked noodles and instead of cube veges add lengthwise cut veges and make hakka noodles