Vegetable Fried Rice
Vegetable fried rice is made with stir-fried Basmati rice, boiled first with salt and then combined with a variety of vegetables like red, green and yellow capsicum, carrots, onions, spring onions, beans, and soya chap or paneer pieces.
Ingredients
To boil rice:
- 400 grams basmati rice washed, soaked for 30 minutes
- 1 tbsp salt
- Water as much as required
The veggies to add:
- 1 piece onion cut into small pieces
- ½ piece red capsicum cut into small pieces
- ½ piece yellow capsicum cut into small pieces
- ½ piece green capsicum cut into small pieces
- 1 piece carrot peeled, cut into small pieces
- 8 pieces beans cut into small pieces
- 50 grams soya chaap
To cook vegetable fried rice:
- 2 tbsp cooking oil
- 1 tbsp garlic finely chopped
- 1 tsp green chili finely chopped
- 2 pieces spring onions chopped finely for cooking and the greens diagonally for garnishing
- 1 tsp dark soya sauce
- 1 tsp white vinegar
- ½ tsp chili paste or chili sauce or Schezwan sauce
- Salt to taste
- ¼ tsp aromat powder
- ¼ tsp black pepper crushed
Instructions
- Wash and soak 400 grams of basmati rice for 30 minutes. Add 1 tbsp of salt in boiling water and put the rice.
- Boil on a high flame for 4 minutes and then on a medium flame until soft. Remove the scum. Check for softness and length.
- Switch off the flame, leave the rice in water for 30 seconds and then drain off the water. Leave for 5 minutes and then stir it.
- Cut 1 piece onion, ½ piece of red, yellow capsicum, green capsicum, 1 piece of peeled carrot and 8 pieces of beans into small pieces.
- Cut 50 grams of soya chaap into small pieces.
- Shallow fry and remove the soya chaap pieces in 2 tbsp of cooking oil.
- Finely chop 2 pieces spring onions for cooking and chop the green part diagonally for garnishing.
- Now, fry 1 tbsp of finely chopped garlic and 1 tsp of green chilies on a medium to high flame until the garlic changes color. Add the chopped onions, carrots and beans and cook until soft. Then add the chopped red, yellow, green capsicum pieces and only the chopped white portion of the spring onions. Cook for 30 seconds.
- Add 1 tsp of dark soya sauce and white vinegar. Mix ½ tsp chili paste (or chili sauce or Schezwan sauce), fried soya chaap and salt to taste.
- Add the rice along with the chopped green part of spring onion, salt to taste, ¼ tsp of aromat powder and ¼ tsp of crushed black pepper. Transfer it onto a plate after mixing.
- Garnish with the remaining spring onion greens. Your tasty and spicy homemade vegetable fried rice is ready.
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Notes
Instead of soaking the rice for half an hour like me, you can soak it for longer. Stir the boiled rice after draining the water so that the rice at the bottom comes up and the cooking process is stopped.
If you do not have soya chaap, you may skip it or use paneer instead.
Always shallow fry the soya chap nicely to remove the raw atta-like smell from it.
I prefer using raw carrots and beans. You may parboil them before adding to cook faster.
If you do not have spring onions, you may skip it.
Nutrition Info (Estimation Only)
Nutrition Facts
Vegetable Fried Rice
Amount per Serving
Calories
316
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
4
mg
1
%
Sodium
272
mg
12
%
Potassium
248
mg
7
%
Carbohydrates
59
g
20
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
2075
IU
42
%
Vitamin C
42
mg
51
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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