This is indian chinese style vegetable fried rice. One of my favorites and an instant food if you have left over rice.
Could there be a better way to use the left over rice than loading up with tons of fresh vegetables and make it complete sumptuous nutritional meal? I had some left over rice from the previous day and made this yummy colorful fried rice. I added more vegetables to make it more nutritious.
I generally cut carrots and beans into small pieces and keep them in my freezer. That makes it even more easy to cook this rice. All you have to do is heat the oil in a pan, toss in the veggies, add rice and spice it up with the sauces. As simple as that. It looks so colorful that its is appealing even for kids.
|Cooked rice||1 cup|
|Carrots(finely diced)||1/2 cup|
|Cabbage(finely chopped)||1/2 cup|
|Beans(finely diced)||1/2 cup|
|Green onions/spring onions (very finely chopped)||2 tbsp|
|Bell Pepper/ Capsicum (finely diced)||1/4 cup|
|Soy sauce||2 tsp|
|Chilli sauce||1 tsp|
|Pepper powder||1 tsp|
Add oil to the pan.
Add the diced carrots, beans, cabbage and capsicum and stir fry them on high flame.
The vegetables should not be over cooked. When the vegetables are crispy and half-cooked add the rice and mix well.
Add soy sauce, hot sauce. Add pepper and adjust the salt.
Sprinkle the green onions on top and serve.
I use the sriracha chilli sauce. But any kind of chilli sauce can be used.
You can even add scrambled egg to the rice.
1/2 tsp lemon juice can be added to the rice.
It's always better to use previous day's rice. But if you do not have any left over rice, you can chill the fresh cooked rice in the refrigerator for 30 minutes before you prepare the fried rice. If the rice is hot, it becomes mushy when you mix with vegetables.
I used the Julienne style peeler to cut the carrot into long strips, but I generally dice them into small pieces.