Vegetable Fried Rice|Basic Recipe Series|

Vegetable Fried RiceThis is a very simple and basic recipe of Indian style Fried Rice. Earlier I have shared the Bengali sweet pulao and Chinese mixed fried rice. This recipe is slightly different, so I thought of sharing it here. This kind of fried rice goes great with any Indian curries or daal and can be a meal in itself if served with a side of pickle, papad or yogurt.

Vegetable Fried Rice

This recipe is simple but you have to be careful in certain steps. The first one is cooking the rice. The rice should be cooked 80% so that while mixing in with the vegetables in the wok, the rice will get cooked further and not get over cooked in the process. The other important point is to mix the rice with the vegetables with a very gentle hand or else the grains of rice may break. If you follow these simple steps you will be confident each time to serve a great fried rice with your favorite curries to your guests.

The tender crisp vegetables with long grained aromatic basmati rice is a sheer pleasure to the taste buds. Pairs well with any Indian curries.

Vegetable Fried Rice

 

Vegetable Fried Rice

Vegetable Fried Rice

By Sonali Published: August 25, 2014

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 15 mins
  • Ready In: 60 mins

The tender crisp vegetables with long grained aromatic basmati rice is a sheer pleasure to the taste buds. Pairs well with any Indian curries.

Ingredients

Instructions

  1. Wash and soak the rice in water for at least 30 minutes. Drain the water and set aside. Boil water in a large pot with a pinch of salt. When the water comes to a rolling boil, lower the heat to medium and carefully add the soaked rice. Let the rice cook for 12-15 minutes. Keep a close eye on the boiling rice. After 15 minutes check a grain of rice in between your fingers . The rice should be 80% done. The time may vary slightly because of the quality of rice. When the rice is 80% done, drain on a strainer and fluff with a fork. Set aside.
  2. Heat oil and ghee in a big wok or pan with high sides. Add the cinnamon stick, cardamom, clove, bay leaf and shah jeera . When they start to splutter, add the chopped carrots. Stir for couple of minutes then add the chopped green beans and peas. Add salt and sugar and sauté at medium heat until just tender. Do not cook it until mushy. Add the nutmeg and garam masala powder. Stir well. Add the rice in two to three batches and with light hand, mix in well with the sautéed vegetables. Taste for seasoning. Give a final mix. Switch of the flame and cover for 5 minutes.
  3. After 5 minutes, uncover and fluff the rice with a fork. Serve warm with any choice of your curry. Enjoy!

Tips:

While cooking the rice, be very careful not to overcook. If overcooked the final dish will be soggy and the grains of rice will not be intact. The vegetables while cooking should be tender yet still have a crunch. While mixing the rice with the vegetables, it is important to mix in lightly or else the grains of rice will break off easily. This recipe works best with aged good quality basmati rice.

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