Veg Fried Rice | வெஜ் பிரைட் ரைஸ் | Indo Chinese Recipe

Veg Fried Rice is a great way to use the left over rice. This simple Ind0-Chinese recipe is a great way to include veggies in our diet.  Making a good Chinese style fried rice both simple and difficult at the same time. It is simple in concept, you don't need exact measurements but difficult in practice.
It just needs little practice and cooking knowledge to make restaurant-quality fried rice. 


Ingredients :-
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Basmati Rice	1 cup
Onion	1
Spring Onions	2
Garlic	4 pods
Veggies	1 cup
Vinegar	1 tsp
Soy Sauce	1 tsp
pepper powder	1¾ tsp
Salt	to taste

 
Method:-
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1). Rinse and soak rice in water for 15 minutes. Cook rice with little oil and fluff it with a fork. Cool it completely and keep aside. Chop the all veggies finely and keep aside. Use the white part of the spring onions while sauteing and green part for garnishing.  

2). Heat Oil in a wok, add finely chopped garlic and saute till it becomes fragrant. Then add white part of the spring onions along with salt and dash of sugar, saute till it starts browning. Then add chopped onions and saute till they turn translucent.  

3). In a high flame add all the finely chopped veggies and stir fry till they shrink. Make sure to continuously toss and stir the veggies while frying so that the veggies are uniformly cooked. Then add soy sauce and toss till the veggies blends with the sauce. 

4). Then add the rice along with pepper powder and stir until everything is incorporated. Finally add vinegar and mix together. Switch off and garnish with spring onions. 

Taste and adjust seasonings if necessary. Serve hot with Indo-Chinese side dish ! I served it with Garlic Chicken.

 
Notes :-
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# Dont miss spring onions it gives Chinese taste.  
# You can either use freshly cooked rice or left-over rice. If you are using fresh rice make sure to cool it. Otherwise the grains will break and become mushy while mixing.
# The texture will NOT be right if you use freshly cooked rice as there will be too much moisture.
# Refrigerated rice suits well for this recipe as the rice will be firm and it has less chances of turning mushy. 

# After adding the rice, don't stir it too much. Let it sit for long enough that the rice is in contact with the pan and starts to crisp up. This will give the restaurant flavor and texture.  # Water quantity depends on the quality of the rice, so adjust accordingly. 
# Add veggies of your choice and enhance the taste. Pinch of sugar helps to retain the color of the veggies.   
# Do not over cook the veggies, make sure to retain the crunchiness.
# For perfect restaurant taste, cook in high flame it gives a smoky flavor to the rice. but make sure not to burn.  
# Wok suits best for these kind of Indo-chinese recipes. But woks don't work well on electric stoves since they don't make good contact with the burners. So use a saute pan or a flat bottomed wok is better.   
# Wok should be hot and you should cook everything quickly. Keep all things ready and start cooking.  
# Home style fried rice is prepared using refrigerated rice and restaurant fried rice, uses freshly cooked rice, that has been cooked with slightly less water so make it less sticky.
# Ajinomotto lends a different taste and flavor to the rice that dominates every other ingredient that is used. I personally don't use in my recipes.    

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Related Posts :-
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Click here for more :- Fried-Rice Recipes 
Click here for more :- Indo-Chinese Recipes

      Cheers,