Hungry? Care to have 5,000 of something ? Try this Fried Rice recipe with all your favourite veggies..!!
Vegetable Fried Rice
- Rice- 1½ cup
- Ginger-garlic paste- 1 tsp
- Finely chopped Onion- 2 medium sized
- Finely chopped Capsicum- ½ cup
- Finely chopped carrots- ½ cup
- Finely chopped beans- ½ cup
- Finely sliced Baby Corn- ½ cup
- Sweet Corn kernels- 1 cup
- Green Peas- ½ cup
- Oil- 1 tsp
- Vegetable Stock cube (Maggi)- 1 cube
- Soya sauce- 1 tbsp
- Pepper- 1 tbsp
Cook the rice in about 3 to 4 cups of water for 15 to 20 mins. Add quarter tsp of salt. Once the rice is cooked, set it aside to cool.
In a non-stick pot, heat 1 tsp of oil. Once the oil is hot, add the ginger-garlic paste and sauté for 10 seconds on high heat till the raw smell disappears. Add the finely sliced baby corn; allow it to cook for about 10 mins.
Simulataeneously, in a separate vessel, boil both green peas and sweet corn kernels with a pinch of salt. Once it is cooked, drain the green peas and sweet corn and set it aside.
Once the baby corn is partly cooked, add the finely chopped beans and carrots. Saute for about 2 mins. Add in the cooked green peas and sweet corn. Then, add the finely chopped capsicum and onions. Add in the vegetable stock cube and season with pepper. Add a tablespoon of soya sauce.
Add the cooked rice and mix well. Garnish with finely chopped spring onion (optional) and serve along with some Cauliflower or mushroom manchurian.
Tip: Fried rice must always be cooked on high flame to help retain the crunchiness of the vegetables. Squeeze ½ lemon or add salt to avoid the rice from getting mushy. A wok is the most appropriate vessel to make fried rice; alternatively use a pot. Couple the vegetable fried rice with some cauliflower (gobi) or mushroon Manchurian.