Chinese style fried rice with crunchy fresh vegetables is a nice change from the regular steamed and jeera rice. So many veggies going into it make it not only a delightful sight but also up the health factor. It is the perfect accompaniment to a Chinese meal with Manchurian and Chilli Paneer, but also goes well with an Indian meal. In fact, I sometimes use leftover plain rice to make this and send it in the lunch box and it is happily devoured by my boys 😀

And now to the quick and simple recipe

A cup of rice, cooked al dente (a little more than parboiled)
2 Tbsp oil
1 medium onion- chopped fine
5-6 spring onions, white and green parts chopped separately
1 Tbsp garlic, minced
1 cup of vegetables chopped fine – I used 10 beans, half a cabbage, 2 carrots, 2 medium capsicums
1 tsp Salt
½ tsp white pepper powder (use black if white not available)
Mix together 1 tsp of soy sauce and ½ tsp red chilli sauce
A pinch MGS or ajinomoto ( skip if not comfortable using it)
2 Tbsp Oil

Heat the oil in a large heavy bottomed pan or kadhai.
Add the garlic, onions and white part of the spring onion.

Stir for a couple of minutes on high heat and add the chopped vegetables.

Cook stirring continuously on high heat.

Add the rice, salt, pepper and the sauce mix, ajinomoto along with the green parts of the spring onion.
Stir together for a minute on high heat.

Serve immediately with Manchurian or Chilli Paneer.

* Keep the heat on high at all times.