Veg Fried Rice
This 10-minute veg fried rice recipe is a lifesaver when you have only bits and bobs in the fridge. It's a fantastic fridge cleaning meal and a great way to use leftover rice too. Add a fried egg and you've got yourself a fast, easy-winner dinner!
Servings 4 people
Calories 141kcal
Ingredients
Rice
- ¾ Cup Short Grain Rice Jeera Sambar Rice (4 Cups cooked)
- Water for boiling
- 1 tablespoon Salt
Stir Fry
- 2 Tablespoons Oil
- 1 ½ Tablespoon Garlic minced
- 1 ½ Tablespoon Ginger minced
- 2 Tablespoons Celery finely chopped
- 1-2 Green Chillies finely chopped
- ⅓ Cup Carrot diced into small pieces
- ⅓ Cup Beans diced into small pieces
- ⅓ Cup Bell Peppers mixed, diced into small pieces
- ½ Cup Mushroom diced into small pieces
- 2 Teaspoons Soy Sauce
- 1 Teaspoon Vinegar
- 1 ½ Teaspoons Salt
- ½ teaspoon Sugar
- 1 Teaspoon White Pepper
- 2 Tablespoons Spring Onion Greens sliced into small pieces
Instructions
Rice
- Wash and rinse the rice at least three times with room temperature water to remove any excess starch. Drain the water and keep aside.
- Heat water in a heavy bottomed pot and bring to a boil. Ensure that there is enough water to submerge the rice fully. Once the water is boiling, add the washed rice. Cook on medium heat for a few minutes till rice is 95% cooked.
- Once cooked, turn off the heat, drain the rice into a strainer and tap a few times to strain well.
- Transfer onto a tray and spread it out using the back of a spoon. Allow all the extra moisture to evaporate and bring the rice down to room temperature.
Stir Fry
- Heat oil in a large wok and add the sliced garlic, ginger, celery and green chillies. Fry on a medium high heat for a minute or until fragrant.
- Add carrot, beans and mushroom and stir fry on high heat for 2 minutes while stirring frequently. Add mixed bell peppers and saute for another minute.
- Lightly fluff the cooled rice and add it to the wok. Add soy sauce, vinegar, salt, sugar and white pepper. Toss to mix and combine. Stir fry on high heat for 2-3 minutes or till everything is mixed well.
- Sprinkle with the spring onion greens and serve hot.
Video
Notes
- Thoroughly rinse the rice and soak it in water for about 20-30 minutes before cooking it. This helps in getting rid of all the excess starch and prevents your rice from getting sticky and mushy after frying.
- Cook the rice just until it has an al-dente texture and is not completely soft. The grains should easily break in between your fingers yet be separate.
- A heavy-duty cast iron wok or a heavy deep bottomed skillet work the best to cook veg fried rice. These can easily withstand high cooking temperatures without burning the veggies. They also lend the dish that restaurant-style smoky flavour. But if you don’t have one, you can use a non-stick pan for this as well.
- Stir Fry the veggies on high heat to make sure they retain their crunch when served.
- Use fresh vegetables as far as possible for this recipe for the colour and crunch. Frozen veggies can work in a pinch - just make sure to add them directly to the pan
- Keep everything you need chopped and ready to go before turning on the heat. Once you start the cooking process, this recipe moves really quickly and you won’t have the time to cut or grab anything.
Nutrition
Calories: 141kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1188mg | Potassium: 204mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2282IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg