Chinese Vegetable Fried Rice

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 😀
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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

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

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

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Cook stirring continuously on high heat.

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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.

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Serve immediately with Manchurian or Chilli Paneer.

* Keep the heat on high at all times.

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8 thoughts on “Chinese Vegetable Fried Rice

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