Vegetable fried rice
This vegetable rice recipe is an adaptation of authentic Asian fried rice. It is quick, easy, and yet special. Goes well with Asian curries or on its own.
Ingredients
- 4 Cups Boiled rice
- 2 tablespoon Soy sauce
- 1 teaspoon Chili sauce
- 1 teaspoon Salt
- ½ teaspoon Chili powder
- 1 teaspoon Black pepper
- 2 teaspoon Apple cider Vinegar
- 2 tablespoon Tomato Ketchup
- 4 stalks Scallions/ Green Onions
- 1 Sweet Pepper (Medium-sized)
- 1 Onion (Small red onion )
- 6 cloves Garlic
- ½ Inch Ginger root
- ⅓ cup Peas
- ⅓ cup Corn kernels
- 2 Tbsp. Cooking oil
Instructions
- Firstly, prepare all your vegetables. ( You can use a store-bought mix of chopped veggies.)
- Chop onion, garlic, and ginger finely.
- In a skillet, heat oil. Add ginger and garlic, followed by onions and some of the scallions. Sauté until onions become tender and translucent.
- Add all the vegetables. Cook for 3-4 minutes depending on the type of vegetables you are using.
- Cook until vegetables are partially cooked.
- Then, add salt, black pepper, chili powder, soy sauce, tomato ketchup, chili sauce, and vinegar. Cook for 1 minute. Now add ¼ cup of water and let all the sauces cook and come together. It shuould take about 3-4 minutes at low medium flame.
- Add boiled rice and mix well. Take care not to mix vigorously because this will break rice grains.
- Remove from heat, add scallions, and serve hot with Manchurian or Chop Suey or on their own.
Notes
- The choice of veggies is totally up to you. But do not use the ones that easily go mushy on cooking.
- If using Dark Soy Sauce reduce the quantity by half.
- Fried Vegetable rice can be stored in an airtight container in your refrigerator for 2-3 days safely. I would never suggest storing cooked rice for more than 3 days. Rice goes bad pretty quickly. They have ample water content in them, which can even make things worse sometimes on reheating. I recommend eating cooked rice within 3 days.
Nutrition
Calories: 542kcal
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