Veg Fried Rice
Veg Fried Rice is a classic Chinese dish that is easy to make and delicious to eat. It's made by stir-frying cooked rice with vegetables and a blend of aromatic spices. This recipe is vegetarian and vegan, making it suitable for many dietary preferences. It's a great way to use up leftover rice and vegetables in your fridge. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy sauce
Nutrition Facts
Per serving
Energy
132 kcal
Protein
4 g
Carbs
25 g
Fat
2 g
Fiber
3 g
Ingredients
Peas, fresh
0.5 cup (50g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Onion
0.5 small cup (50g)
Cumin seeds
0.5 tsp (2g)
Green Bell pepper
0.25 cup, chopped (50g)
Chopped Carrot
0.25 cup (50g)
Soy sauce
1 tsp (5g)
Rice, raw, milled
1 cup (100g)
Coriander Powder
1 tsp (2g)
Chili flakes
0.5 tsp (1g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1.5 tsp (7.5g)
Instructions
Preparation
Rinse rice under cold water until the water runs clear.
In a pot, combine the rinsed rice, 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 18-20 minutes, or until the rice is fully cooked and the water has been absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and let it cool to room temperature.
Cooking Steps
Heat oil in a wok or large skillet over medium-high heat.
Add minced garlic and chopped onion. Stir-fry for 1-2 minutes until fragrant.
Add mixed vegetables and stir-fry for 2-3 minutes until they are slightly tender.
Add cooked rice to the wok or skillet and mix well with the vegetables.
Add soy sauce, cumin powder, coriander powder, chilly flakes, salt, and pepper to taste. Mix well.
Stir-fry for another 2-3 minutes until the rice is heated through and slightly crispy.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.