A perfect lunch box recipe that pairs well with paneer Manchurian. You need pretty basic ingredients to prepare this mild veggie fried rice and here is how I made it.
Fried Rice with Veggies
We all know that fried rice is one sought-after dish that has penetrated into nooks and corners of India and it is one of the known street food as well. There are many varieties of this fried rice like Szechuan fried rice, egg fried rice and fried rice with meats, etc. Today, I am going to share the basic version with minimal ingredients which is perfect for kids and easy to make as well. When I prepared this, I shared this dish on my Instagram and mentioned about my migraine saga. You won’t find many soy sauce based recipes on my blog. High sodium food used to my Migraine trigger some nine years ago. But, touchwood after postpartum I have had no complaints of a migraine. Still, I try to avoid high sodium food. My errr, our salt intake is also low.
I always go for low sodium soy sauce and products with little or zero msg. Well, I know its difficult as I opt for semi-homemade foods at times, but I try my level best and buy local and sustainable organic products. There is some magic in noodles, and mostly all kids get attracted to them. That’s the case with vaandu and his love for the Indo-Chinese food made me prepare them at home. I had Brussel sprouts at home, so instead of cabbage, I used that. I was able to make some dry paneer Manchurian the previous days and kept that as a side for this. I will post the recipe soon after the marathon. :-) But before, here is the fried rice recipe,
Fried Rice | Vegetable Fried Rice Recipe
This famous Indo-Chinese dish is an appetizing medley of cooked rice and vegetables stir-fried together in a simple sauce.
Ingredients:
Green Onions – 3 Green Capsicum – 1 tbsp chopped Celery – 1 tbsp chopped Celery Leaves – 1 tbsp chopped Carrot – 1 tbsp chopped Brussel Sprouts – 1 tbsp chopped Garlic Clove – 1 Low Sodium Soy Sauce – 2 tsp Sugar – 1 tsp Peanut Oil – 1 tbsp Salt – ½ tsp Pepper – 1 tsp Rice – 1.5 cups Water – 3 cups
Prep – Work:
Chop all the vegetables into small pieces and set aside 1 tbsp. Discard the top part of the green onions and cut the tender edible piece. Wash the rice and cook in your preferred way. You can even use leftover rice for this. Ensure the rice is not hot.
Steps:
Heat the wok or kadai ( I used my copperware for this) and when it is hot add the oil. Make sure you cook over a high flame. We are going to flash cook all the veggies. Hence high heat is vital.
Add the finely chopped garlic and let it brown up.
Then add the green onions and cook for a minute.
Next, add all the veggies and cook for a couple of minutes.
We need the veggies to be crunchy, so after two minutes add the sauces and condiments. So add the salt, sugar, soy sauce, pepper and stir well.
Add the cooked rice and mix them.
Cook the combined rice and veggies over high heat for a couple of minutes and that’s it. Turn off the heat.
Serve the fried rice with your favorite gravy or ketchup.
Notes:
Oil Usage: I would highly recommend using an oil having a high smoke point like peanut oil or sesame oil or corn oil as we stir-fry over high heat. Do not add too much of veggies, but a little quantity of different variety will add color and flavor. Make sure the veggies are soft but crunchy. Do not overcook. Also, cook after adding rice. That helps a lot in the grainy texture. You can use any variety rice. I used basmati for this. Use veggies of your choice and as always adjust salt and pepper as per your preference and as per the soy sauce usage. I would recommend low sodium soy sauce, but if its hard to source, you can use regular soy sauce. Make sure you cook over a high flame. We are going to flash cook all the veggies. Hence high heat is vital.
📖 Recipe
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