Vegetable Fried Rice is a delicious Indo Chinese recipe which is made using vegetables & cooked rice. It is a perfect way to use that leftover rice. Here is how to make Veg Fried Rice.
They say “Variety is the spice of life!” and being a chef, food blogger and a recipe consultant I simply cannot agree more. Don’t you too? While roti, sabzi, dal, and rice are everyday staples, no doubt, but sometimes, the heart and the taste buds yearn for something different, don’t they, ladies?
So, yours truly is always on the look of making something interesting and share it with you all so that you could try the same. While
So, yours truly is always on the look of making something interesting and share it with you all so that you could try the same. While rices recipe of Bacon Fried Rice, Healthy Asian Cauliflower Rice make the meals newsome, I some like by rice fried with vegetable, sauces which make the best use of frying and cooking.
This Vegetable Fried Rice is a nice Chinese delicacy that stands out on the dinner table every time you make it.
Vegetable Fried Rice is made in minutes by tossing and sauteeing veggies and you add rice into the finely crisp, tender veggies. Then goes the dollops of sauces like soy, red chilli sauce and vinegar.
In case you wish to try a variation of Vegetable Fried Rice then do make Spicy Indo Chinese Schezwan Egg Fried Rice you are sure to love it as well!
For now, with the weekend coming up, here’s how to make Vegetable Fried Rice:
Vegetable Fried Rice Recipe
Vegetable Fried Rice
Vegetable Fried Rice Recipe, Veg Fried Rice is a delicious Indo Chinese recipe which is made using vegetables & cooked rice. It is a perfect way to use that leftover rice. Here is How to make Veg Fried Rice.
- 3 cups Cooked RIce
- 1 tbsp Vegetable OIl
- 1 tsp Garlic Finely Chopped
- 1 tsp Ginger Finely Chopped
- 1/4 cup Onion Finely Chopped
- 1/4 cup Celery Finely Chopped
- 1/4 cup Carrot Finely Chopped
- 1/4 cup Cabbage Thinly Sliced
- 2 tbsp Beans Finely chopped
- 2 tsp Soy Sauce
- 2 tsp Rice Vinegar
- 1 tbsp Sesame Oil
- Salt to taste
- 1 tsp White Pepper Powder
- 1 tsp Ajinomoto Optional
- 2 tbsp Spring Onion Greens Chopped
Heat vegetable oil in a pan.
Once the oil is hot, add garlic and ginger and fry for a few seconds.
Add onion and celery and fry for 10-15 seconds.
Add carrot, cabbage and beans and saute for a minute.
Now add soy sauce, rice vinegar, sesame oil and salt.
Add cooked rice, white pepper powder and ajinomoto and mix well.
Cook for a minute on high heat.
Garnish with spring onion greens.
Serve hot with any Indo Chinese Curry.
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