Vegetable Fried Rice
Today I was reading Asha’s food blog and came to know that Sharmi from Neivedyam is hosting the JFI or Jhiva For Ingredients for September. And to my surprise the ingredient is Rice, now who cannot like Rice or dishes prepared with rice.
Rice is my favorite, yes pulao, biryanis, fried rice etc., I can go on and on here!
This recipe that I have here doesn’t have the apt ingredients that you will find otherwise in a conventional Fried rice recipe. And when you say fried recipe the first thing pops up is the Chinese fried rice which has soy sauce, scrambled eggs etc. Today while I was in the kitchen I wasn’t focused and really didn’t know what I wanted to cook! Yes it happens with me again not sometimes, in fact most of the times! Completely clueless! Mind you sometimes this clueless action brings out the best recipe!
I had some cooked basmati rice and when I opened my refrigerator I found some scallions, Savoy cabbage, bell peppers/capsicum, carrots etc., you know the basic veggies that go into a fried rice recipe! So I was all set to prepare this fried rice! Since I was out of soy sauce I didn’t stop myself here, I saw some chilli vinegar sitting there and proceeded myself with the prep work, cutting veggies etc., the whole dish took about 20 to 30 minutes approximately! The final outcome was good and the fried rice was really tasty! I loved it and I hope you like it too..!
I am immensely happy to present this recipe for JFI-Rice!
2 to 3 cups cooked basmati rice (completely cooled & not over cooked)
1 medium onion thinly sliced
3 to 4 scallions/green onions chopped
1 ½ cups vegetables chopped thinly such as capsicum, carrots, cabbage, peas etc.
½ inch ginger finely chopped
1 garlic clove finely chopped
1 or 2 green chilli cut into rings
½ tsp chilli vinegar (you can add soy sauce if you want instead of chili vinegar)
2 to 3 tbsp olive oil
½ to 1 tsp cracked pepper
Salt to taste
1. First up heat olive oil in a wide non-stick pan preferably, and add the chopped onions, ginger & garlic and sauté them till golden.
2. In goes the carrots first, since they take a bit extra cooking time to cook, fry well for about 4 to 5 minutes, and now add the capsicum, scallions, green chillies and fry well on a moderately high heat till the capsicum fades out its color. Lastly add the cabbage and stir fry it till the leaves starts wilting.
3. Add in the salt and cracked pepper (I use a pepper mill), you can use a mortar and pestle. Mix everything together.
4. Now reduce the heat to low & add the rice, combine the rice and vegetables together with a flat spatula and add the chilli vinegar or soy sauce and gently fold everything.
Check the salt at this point.
5. Finally crank up the heat to medium to medium high, cover & cook for about 5 minutes.
6. Serve hot with your choice of side dish, best would be Cauliflower Manchurian.