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Vegetable_Fried_Rice_

Fried Rice

Serve this delicious & flavorful Chinese fried rice for lunch or dinner. Ready in 15 minutes & is loaded with vegetables. You can add any protein you like.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 200 kcal

Ingredients
  

  • 2 Cups Jasmine Rice/ White rice/Brown Rice
  • 1 Carrot; medium sized
  • ½ Bell pepper
  • 4-5 Baby corn; canned
  • 1-2 Green Onions/Spring Onions
  • 2-3 cloves Garlic
  • 1-2 tsp Peanut Oil
  • 1.5-2 Tablespoon Butter softened
  • 3-4 tbsp Soy Sauce; or to taste
  • Salt to taste optional

Equipment Required

  • Sauce pan
  • Wok/Skillet
  • Measuring cups
  • Measuring spoons If you can eye ball the measurements, no need for these
  • Chopping board and Knives
  • Can Opener if you are using canned baby corns.

Instructions
 

  • Cook rice according to package directions. See recipe notes to see how I cook jasmine rice.
  • Prepare the vegetables - Wash the vegetables. Peel and dice the carrots. Dice the bell pepper and the canned baby corns. Slice the green onions thinly. Finely chop the garlic.
  • Heat peanut oil in a wok/skillet over medium high heat, add chopped garlic and saute it for a minute.
  • Add the rice (previously cooked and cooled) and the softened butter to the wok/skillet. Give it a quick mix.
  • Once the butter is incorporated into the rice, add the chopped vegetables and mix it well.
  • Pour the soy sauce to the rice and vegetable mix.
  • Taste and adjust the seasonings if required.
  • Crank up the heat and leave the rice in the skillet for another 2-3 minutes till the rice is well fried.
  • Serve hot.

Notes

1. How to Cook Jasmine Rice[br]Wash and rinse Jasmine rice in lots of water by gently rubbing the rice grains between finger tips. Boil 1.5 cups of water for every 1 cup of rice in a sauce pan and add the washed rice and bring to a soft boil. Lower the heat, cover the sauce pan with a lid and let it simmer for 15- 20 minutes till the water is absorbed and rice is cooked. [br]2. The cook time assumes the rice is cooked, cooled and ready to use. [br]3. If you are using oyster sauce, mix it with the soy sauce. [br]4. If you are using sesame oil as flavoring oil, drizzle it over the rice after you remove it from heat.[br]5. Do not over stir the rice and veggies to prevent gooey-ness and rice turning into a starchy blob.[br]6. Careful when you add salt. Soy sauce will add a salty taste, do not go overboard with salt.[br]7. If you want to make egg fried rice, scramble the eggs before you add it to the rice. You can also add any other protein you like.[br]8. I have used vegetables that do not need "cooking" as such. That is the reason I have added rice first to the skillet and then the vegetables. Now, if you are using vegetables that need cooking like String beans etc, add the vegetables first, saute them till they are satisfactorily cooked and then add the rice. [br]9. Nutritional values calculated based on the assumption that this serves 4 people and is approximate value just to give you an idea about the calorific value.