Its my go-to dish when I have some leftover veggies which are not sufficient to make a vegetable dish (sabji) on its own or even when I have some left over rice. Perfect base for any gravy dish not necessarily Indo-Chinese.
1/2 cup of finely chopped spring onions
1/2 cup of finely chopped carrots
1/2 cup of finely chopped french beans
1/2 red bell pepper finely chopped
1/4 cabbage finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 cups of cooked basmati rice (refrigerated)
Some finely chopped spring onion green
1-2 tbsp of soya-sauce
1 tbsp of chilli vinegar (or regular vinegar)
1-2 tbsp of oil for cooking
1 tsp of sesame oil (optional)
salt and pepper to taste
Add red bell pepper & saute for a minute then add cabbage, soya-sauce, vinegar salt & pepper. Saute roughly for 2 mins.
Add the cooked rice & a tsp of sesame oil & mix well. Garnish with some spring onion greens.
- I would recommend using cooked rice that is refrigerated overnight. I usually cook my rice at night, cool it & then refrigerate it overnight. This helps to prevent the rice from breaking as well as prevents the grains from sticking to each other. If you plan to make this rice the very same day then cook the rice first, spread it on a dish evenly (use two dishes if required) Cool it for some time & then refrigerate it. Then cut all the veggies & prepare the dish. This will give the rice some cooling time.
- Don't over cook the rice.
- Use veggies of your preference & quantity. I like to add red bell pepper as it really enhances the taste & color of the rice.
- Ensure not to overcook the veggies, they should be partially cooked yet crunchy.
That's it out Vegetable Fried Rice is ready, Serve it hot with some Vegetable Manchurian or any gravy of your choice.
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