Vegetable Fried Rice
Fried rice is one easy delicious food that can be made in a jiffy when you have things ready. What makes fried rice perfect? First one is the rice. Use a non-sticky rice long grain rice, preferably basmati rice. Add the rice to the vegetable or meat mixture only after the rice gets cooled down. The whole process of any fried rice should be done on high flame, that ensures a smokey taste and the vegetable stays crisp.
Rice 1 cup
Carrot 1/4 cup
Beans 1/4 cup
Capsicum 1/4 cup
Sweet corn 1/4 cup (Boiled)
Spring onion 4 tablespoon chopped
Garlic 2 tablespoon chopped fine
Red chilli paste 1 teaspoon
Pepper powder 1/4 teaspoon
Vinegar 1 teaspoon
Soya sauce 2 teaspoon
Salt as needed
Sesame oil 2 tablespoon
How to start?
Soak the rice for 15 minutes. In a large pot bring 5 cups of water to boil. Add salt, rice, and a teaspoon of any neutral flavoured oil to prevent the rice from turning mushy. Cook the rice al dente. Do not overcook it. Drain the rice in a colander, and fluff it up with a work. Add a teaspoon of oil over it and set aside.
Heat a wok or a kadai with 2 tablespoons of sesame oil, add garlic and 2 tablespoons of chopped spring onion. Once the garlic releases its flavour, add all the vegetables together and fry it on high flame. Do not simmer the flame at any point. Once the vegetable gets fried for 2 minutes, add soya sauce and red chilli paste. Give it a good mix. Now add the rice, little by little simultaneously mixing it on high flame. Once the sauce gets coated well on the rice, add vinegar and pepper powder. Let the rice inherit all the smoky flavour. Check for salt and add if needed. Switch off the flame. Garnish it with leftover spring onions.
Serve hot with vegetable Manchurian gravy or tomato ketchup
The same recipe can be adapted for chicken fried rice or egg fried rice.
The rice should not get overcooked.
Refrigerated rice can be used.
Cooking on the high flame is more important.
I personally do not prefer Ajinomoto, hence didn't add