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.
I got back from work wondering what to do with the left over rice in my refrigerator. It was one of those days where I didn’t feel like some simple rice and cooked lentil gravy, but was rather enthusiastic about trying something new. As a lawyer, I spend most of my day reading huge bundles of papers, and day/night doesn’t matter- clients want everything YESTERDAY. All I want is to end my day in a completely different world. After glancing across the kitchen, I could see that I have the left-over rice, some vegetables, soya sauce and marinated shrimps. How about a fusion of Indian and Chinese ingredients to make some shrimp fried rice, especially to suit the taste of Mr. A who loves spices? I quickly chopped some onions and vegetables, made some ginger-garlic paste; tossed it all in the pan, seasoned it with pepper, salt and soya sauce. Mixed it together with shrimp and rice for a small Indo-Chinese treat. In this simple recipe, I have used ingredients that are easily available in most kitchens, in case one suddenly decides to cook Fried Rice!
Shrimp Friend Rice
- Shrimp- 1 cup
- Rice- 500gms
- Chopped Beans- 1/2 cup
- Chopped Carrots- 1/2 cup
- Chopped Capsicum- 1/2 cup
- Chopped onions- 2 or 3 tablespoons
- Spring onion- 1/2 cup
- Ginger garlic paste- 2 tablespoons
- Pepper- 2 teaspoons
- Soya Sauce- 2 tablespoons
- Vinegar- 1 tablespoon
For Shrimp Marination
- Chilli Powder- 2 tablespoons
- Turmeric Powder- a pinch
- Lemon juice- 2 tablespoons
- Fry rice grains. Boil water and put the rice along with some salt. Keep aside.
- Marinate shrimp in Chilli powder, turmeric powder, lemon juice and salt for around 1 hour and cook in medium flame. Once cooked, fry the shrimp for about 2-3 mins.
- In a pan, add oil and saute onions and ginger garlic paste. Once the onions turn light brown, add the vegetables and season with pepper powder and salt. In about 10 mins, add soya sauce and vinegar.
- Mix this mixture thoroughly with the rice and shrimp, so that the flavors blend in well.
- Shrimp Fried rice is ready to be served.