Vegetable Fried Rice Recipe

Serves 4

This dish is actually a lot simpler than most of us percieve it to be. Fried rice is cooked on a high flame, and the trick is to cut the vegetables small, so that they do not remain raw inside. It requires vigorous stirring though.

Ingredients:
3 cups mixed vegetables, chopped small (could be carrots, beans, cabbage, peas, cauliflower, capsicum, cabbage, mushrooms)
1½ tbsp finely chopped ginger
1½ tbsp finely chopped garlic
2 cups rice
3 tbsp soy sauce
1 tbsp vinegar
3 tbsp oil
Salt

Method:

• Cook the rice until just done, and immediately spread on a plate to cool. A day old cooked rice is best for making fried rice.
• Heat oil in a wok and when hot, drop the ginger and garlic in.
• When light brown, increase the heat and start adding the vegetables, stirring vigorously. Put in the hardest vegetables first, followed by the lighter ones by turn, after about half a minute of stirring for eg., carrots will go in first, followed by cauliflower, beans and then capsicum, followed by mushrooms and in the end, leaves.
• Once the leaves look soft, add the soy sauce and vinegar.
• Add the rice and stir so that the colour is well absorbed. Add more soy sauce if needed.
• Add salt to taste, and serve hot.

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