Vegetable Fried Rice

Looking to use up leftover rice? Then try this simple yet delicious vegetable fried rice that gets ready in 20 minutes. It is a vegan and gluten free dish that makes a wholesome meal on weekdays.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, rice

Cuisine: Indo Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 320kcal

Author: Geetha

Equipment

1 Heavy Bottom Steel Pan
1 Spoon

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

500 gms (or) 3 Cups Cooked Rice
2 Tablespoons Oil
2 Cloves Fresh Garlic mince/chop finely
¼ Cup Carrot wash, peel and chop finely
¼ Cup Green Beans wash, trim edges and chop finely
¼ Cup Cabbage wash and shred finely
¼ Cup Capsicum wash, discard seeds and chop finely
1 Teaspoon Black Pepper adjust to taste
Salt as required
2 Teaspoons Soy Sauce
1 Teaspoon Vinegar
3 Spring Onions/Green Onions wash, and chop finely

Get Recipe Ingredients

Instructions

Finely chop the mixed vegetables, onions, garlic, and spring onions.
2 Cloves Fresh Garlic, ¼ Cup Carrot, ¼ Cup Green Beans, ¼ Cup Cabbage, ¼ Cup Capsicum
Heat a large skillet over medium-high heat.
Add oil and let it get hot.
2 Tablespoons Oil
Add garlic and the mixed vegetables to the pan and stir-fry for about 3-5 minutes until they are tender but still crisp.
2 Cloves Fresh Garlic, ¼ Cup Carrot, ¼ Cup Green Beans, ¼ Cup Cabbage, ¼ Cup Capsicum
Now mix in crushed black pepper.
1 Teaspoon Black Pepper
Add the leftover rice to the pan, breaking up any clumps with a spoon or spatula.
500 gms (or) 3 Cups Cooked Rice
Add salt and pour the soy sauce and vinegar over the rice and mix well to combine the rice with vegetables and sauces.
Salt, 2 Teaspoons Soy Sauce, 1 Teaspoon Vinegar
Add the chopped spring onions and stir the rice once again.
3 Spring Onions/Green Onions
Taste and adjust seasoning if necessary.
Serve hot on its own or with side dishes such as gobi manchurian, orange cauliflower or honey garlic cauliflower.

Notes

Day Old Rice: Leftover rice that has been refrigerated works best as it dries out slightly, making it less sticky and ideal for frying.

Cook Small Quantities: If you’re making a large batch, cook the rice in batches depending on the size of the skillet. Overfilling the skillet can make it difficult to toss vegetables and rice together.

Maintain Heat: Use high heat to stir-fry vegetables as it enhances the flavour of the dish.

Salt: As soy sauce contains salt, be mindful while adding salt. After combining rice with the seasoned veggies, taste it and adjust the seasoning if necessary.

Nutrition