Vegetable Fried Rice

Have some leftover rice? Try this quick and easy Vegetable Fried Rice recipe. A healthy and delicious version for the restaurant dish. All you need are some of your favorite vegetables and you are good to go. But to make the dish a restaurant quality you’ve got to plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! The vegetable in it, its just your own preference, anything that you would like to have or is easy available.

Fried rice is a dish that is meant to repurpose leftover rice from a day or two before. Chinese fried rice is made with white long grain rice. But it can be made with any type of cooked, chilled rice – long grain, short grain, jasmine, basmati, even brown rice. And add you favorite Chinese sauce such as soya sauce or oyster sauce and use sesame seed oil to get the authentic flavor.

Yield: 6 - 8 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

Ingredients:

4 cups Cold Basmati Rice/ Any long grain rice

2 tsp Sesame oil/ Vegetable oil

2 medium Shallots, sliced thin

2 cloves Garlic, minced

½ cup French Beans

½ cup Carrots (Diced )

1/2 cup Capsicum (any of your choice)

2 tbsp Soy sauce or tamari

2 medium Green onions, sliced thin

Garnish:

Fresh Coriander

Soy sauce/ Chili oil

Let's get cooking

1. Swirl 1 tbsp of oil into the wok over medium-high heat. Add the diced onions and cook them for a minute, until they start to soften. Mix in the minced garlic and cook until fragrant. Add the diced carrots and french beans and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the capsicum, and stir to incorporate.

2. Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.

3. Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes. Taste, and add more soy sauce/ salt if necessary.

Serve hot with flesh chopped coriander or sesame seeds with chili oil or soy sauce.

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