(Image source from: www.archanaskitchen.com)
Vegetable Fried Rice is a popular Indo- Chinese rice dish which is loved by all. This dish has a nice crunch of various vegetables and also has a wonderful flavors of various seasoning. It is an excellent option for weekend dinner. It is a quick, healthy, attractive, colorful and tasty dish which is a hit with kids as well. Try this yummy rice dish at your home.
Preparation Time: 25 min; Cooking Time: 10 min; Total Time: 35 min;
Ingredients
-3 tbsp oil
-1/2 cup shredded cabbage
-1/2 cup finely chopped spring onion whites
-1/4 cup blanched french beans , cut diagonally
-1/2 cup thinly sliced and blanched carrot
-1 tbsp finely chopped celery
-1/2 cup thinly sliced capsicum
-Salt to taste
-1 tsp soya sauce
-2 1/2 cups cooked rice (chawal)
-1/2 tsp Chinese five spice powder (easily available in the market) or freshly ground black pepper (kalimirch)
-1/4 cup finely chopped spring onion greens
For Cooking the rice
-1 1/2 cups long grained rice (basmati)
-2 tbsp oil
-1 tsp salt
Directions
For Cooking the rice
1.In a deep pan, pour 6 to 8 cups of water, add salt and 1 tablespoon of oil and then add the rice to the boiling water and cook till the rice is 85% cooked.
2.Once done, switch off the flame and pour into a colander (perforated vessel) and let the water drain out from the rice and pour some cold water on the rice to stop further cooking.
3.Add the 1 tablespoon of oil and toss the rice in it and spread the cooked rice on a flat surface and keep it aside to cool.
How to proceed
4.Heat the oil in a wok / kadhai, add the cabbage, spring onion whites, french beans, carrots, celery and capsicum, mix it well and fry on a medium flame for 3 to 4 minutes, and stir occasionally.
5.Add the salt, rice and soya sauce, mix well and fry on a high flame for 2 minutes and stir occasionally.
6.Add the five spice powder or pepper powder mix it well and cook on a high flame for 1 minute.
7.Add the spring onion greens, mix it well and cook on a medium flame for 1 minute and switch off the flame and serve it with baby corn Manchuria.
-Meghna Nath
