Ingredients
- 1 cup rice (uncooked or 3 cups cooked like basmati or jasmine rice)
- 1 tablespoon garlic chopped
- 2 tablespoon GREENSFUD COCONUT OIL
- 1 tablespoon soya sauce
- 1 teaspoon vinegar (or apple cider)
- GREENSFUD HIMALAYAN PINK salt to taste
- ½ teaspoon GREENSFUD CRUSHED BLACK PEPPER
- ¼ to ½ cup carrots (finely chopped)
- ¼ cup capsicum (finely chopped)
- ¼ cup French beans
- ¼ cup green onions
- ¼ cup cabbage (or ¾ cup mushroom sliced)
- 1 green chilly slit (optional, for heat)
Instructions
- If you have precooked rice, you can skip this stage. Rice should be washed repeatedly until the water is clean.
- Give it at least 10 minutes to soak. In the meantime, heat up a big pot with 4 to 5 cups of water.
- Drain the rice and add it to the water when it starts to boil quickly. Pour 1 tablespoon of oil over the rice to keep it from becoming sticky.
- Make rice. There must not be any grains in the rice.
- Pour the rice onto a colander to drain. Use a fork to fluff it up after it has totally cooled.
- Chop the vegetables and garlic while the rice cools. 2 tablespoons of green onions should be set aside for garnish.
- On the highest heat, add oil to a pan and cook chopped garlic for 30 to 40 seconds, stirring occasionally.
- All the chopped vegetables are then added and fried for 2 to 3 minutes or until just halfway done. They ought to be crisp, not squishy.
- Include soy sauce. Following that, include the optional sugar and vinegar. Sugar helps to balance the aromas of vegetables and preserves their vibrant hues.
- Add the rice, 1/4 teaspoon salt and black pepper right away. For two minutes, fry the veggie fried rice.
- Add French green onions as a garnish to vegetarian fried rice. Tastes nice alone, but you can also use it with dishes like veggie Manchurian, spicy chicken or spicy paneer.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: MAIN COURSE
- Cuisine: CHINESE
Keywords: Veg fried rice, Main course, Chinese cuisine