Chinese Fried Rice (Vegetable Fried Rice)
Serves: 2–3 people
Ingredients
- Rice – 1 cup
- Carrot, Beans, Capsicum – 1 cup (cut lengthwise)
- Garlic – 4 to 5 cloves (finely chopped)
- Oil – 2 tbsp
- Chilli sauce – 1 tsp
- Ajinomoto – 1 tsp (optional)
- Salt – to taste
Method
- Cook rice in salted water until just done.
- Drain and spread on a plate. Let it cool for 20–30 minutes.
- Heat oil in a wok or pan.
- Add garlic and sauté until fragrant.
- Add carrots and beans, cook for 3–4 minutes.
- Add capsicum and sauté for 1–2 minutes, keeping it slightly crunchy.
- Add salt, chilli sauce, and ajinomoto (optional). Mix well.
- Add cooled rice and toss gently.
- Cook on high flame for 2–3 minutes.
Serving Suggestions
- Serve hot immediately after cooking.
- Best enjoyed fresh for best texture and flavor.
- Serve as a main dish or light meal.
- Pairs well with Manchurian, chilli paneer, or sweet and sour vegetables.
- Can also be served alone as a quick lunch or dinner.
Tips
- Use day-old cooked rice for best results.
- Keep vegetables slightly crunchy for better texture.
- Cook on high flame for restaurant-style flavor.
- Do not overmix to avoid breaking rice grains.
- Spread rice before cooking to remove extra moisture.