Vegetable fried rice

On a lazy day before my India trip (yes yes, I have been having back to back travels this year :)), I thought I will whip up a quick dinner for D. Hadn’t prepared mentally for any dish which means I needed to think of something that was obviously something that D likes plus something that doesn’t require too much prep time. Thus, decided on making a simple veg fried rice with paneer stir fry. From my previous try of the paneer stiry fry, realised it takes very less time. The veg fried rice doesn’t take too long too provided the rice is ready and we did have rice cooked from the morning making my job super easy! Honestly I loved the way the 2 dishes came out and I had it even for my lunch the next day.

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Veg fried rice (chinese style)

Prep Time

10 mins

Cook Time

10 mins

 

Course: Main Course

Cuisine: Chinese

Servings: 2 persons

Ingredients

• 1 cup basmati rice
• 1 cup cabbage
• 1 no carrot
• 1 no capsicum
• 1 no onion (small size)
• 10 sprigs spring onion
• 1.5 tsp pepper powder
• 1 tsp dark soy sauce
• 2 nos garlic
• 2 tbsp olive/ refined oil

Instructions

1. Cook the rice as per package instructions (For basmati rice, it's usually 1:2 rice to water ratio).

2. Dice all the veggies thin and long. chop the bulb (white) part of spring onion separately from the green.
3. In a wok/ pan, add oil and keep the flame on high.
4. Add garlic & saute for a minute.
5. Add the onion & white part of spring onion and stir in high for 2 minutes.
6. Add all the veggies now and stir for a few minutes till the veggies start to soften.
7. Add salt, pepper, soya sauce and stir in high for a minute.
8. Throw in the green part of spring onion before turning off the heat (Save a few chopped pieces of spring onion for garnish later).
9. Mix the cooked rice & the fried rice mixture and adjust salt according to taste.
10. Finally, garnish with the remainder of spring onion and serve hot with a side of a Manchurian/ stir fry!