Here’s a veg fried rice recipe that is healthy, wholesome, loaded with crunchy vegetables and so easy to put together. It tastes even better than takeaway with very less oil. This veg fried rice recipe can be your weeknight meal for those busy days. You can enjoy it as it is, with some fried eggs or an Indo-Chinese gravy of your choice.
Tips to Get the Perfect Veg Fried Rice
Even though this is a very easy recipe to make, there are still a few tips that make it what it is. Let’s take a look.
1. Use cooked rice with separate grains
To get the best fried rice texture, use rice that is preferably cold and a day old. This ensures the rice grains do not add moisture to the recipe and end up giving you a fried rice with separate, fluffy rice grains. Before you add the rice to the pan, make sure you separate any clumped up grains.
2. Keep everything within your arms reach
Every step in this veg fried recipe moves really fast. Which is why it is important to keep all the ingredients within your arms reach so that you get the perfect steps for this fried rice recipe. This includes the spices, sauces, oil, rice and vegetables that go into this veg fried rice recipe.
3. Chop vegetables uniformly
The vegetables that you use in your veg fried rice recipe need to be chopped in the same size. The reason for this is to ensure they all cook uniformly and have the same level of crunch in each bite.
Let’s dive straight into the recipe.
Preparation time – 20 minutes
Cook time – 10 minutes
Serves – 3
Ingredients
- 3 tbsp oil (any neutral flavoured oil will work, e.g.sunflower oil)
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/4 cup spring onion bulbs, sliced
- 1 cup beans, chopped into small pieces
- 1 cup carrots, chopped into small pieces
- 1 cup cabbage, chopped finely
- 5 cups cooked rice (preferably cold)
- 1 tbsp dark soy sauce
- 1 tsp vinegar
- 1/2 tsp freshly ground black pepper
- Salt to taste
Directions
- Chop everything up and keep everything ready. Everything moves really fast in this recipe.
- Heat oil in a wok or pan. Once it starts to smoke, add finely minced ginger, garlic and chopped spring onion bulbs. Saute for ten seconds.
- Add the chopped carrots, beans and cabbage. Fry for 2 minutes till they cook just a bit, remain crunchy and do not turn soggy.
- Season with salt. Mix well.
- Add the cooked rice. Add freshly ground black pepper powder, dark soy sauce and vinegar.
- Mix well with the rest of the vegetables till every grain of rice is uniformly coated in the sauces.
- Garnish with some chopped spring onion greens and serve hot.
Hope you try out this veg fried rice in your own kitchen.
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