Wednesday, December 18, 2013

Vegetable Fried Rice

Serves: 4

Basmati rice – 1.5 cup
Carrot - 4 small (finely chopped)
Beans - 4 (finely chopped)
Cabbage – 1/2 cup (finely chopped)
Onion – 1 no. (finely chopped)
Spring onions (white part) – 2 to 3 (finely chopped)
Spring onions (green part) - 3 tbsp (finely chopped)
Garlic – 1.5 tbsp (finely chopped)
Capsicum – 1 no. (finely chopped)
Soya sauce - 1 tsp
Green Chilli Sauce – 1.5 tsp or Green Chillies – 2 nos. (finely chopped)
Pepper powder - 1.5 tsp or as per requirement
Olive Oil - 3 tbsp
Salt - to taste
Ajino motto - 1/4 tsp (optional)

1. Rinse rice and cook it with required water until rice grains are separated. Fluff it off with a fork.    Allow it to rest at least for 30 mins.
2. Chop and keep carrots, beans, cabbage, onion, spring onions, garlic, capsicum and green chillies (if using) ready.
3. Heat olive oil in a pan on high flame; add garlic and spring onions (white part). Fry till its starts browning.
4. Then add onions and fry until golden brown.
5. Now add carrots, beans, cabbage and sauté until they shrink a bit.
6. Add capsicum, sauté with the veggies for 2 mins.
7. Add soya sauce and sauté.
8. Add green chilli sauce or green chillies, pepper powder, ajino motto (if you are using) and required salt. Keep stirring continuously for few mins until the vegetables are well blended with the sauces.
9. Then add the cooked rice and mix well. Finally garnish with spring onions, give a quick stir and switch off the gas.

   - You could always use day old rice as well, as the moisture content in them is comparatively less.
   - The recipe takes a few minutes once all the mis-en-place is ready, so keep everything close at hand. Sautéing the vegetables on high flame give a nice smoky flavour and retain its crunchiness without the raw smell.

Recipe Courtesy: Sharmilee Jayaprakash

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