Veg Fried Rice Recipe
Restaurant style easy vegetable fried rice recipe made in Chinese style. It can be served as a main course with any Chinese style side like chilli or manchurian
Restaurant style easy vegetable fried rice recipe made in Chinese style. It can be served as a main course with any Chinese style side like chilli or manchurian
- salt ( as needed)
- 1 star anise
- 1 strand mace
- 2 cups rice (long grain )
- 1 tbsp garlic
- 2 tbsp olive oil ( or sesame oil)
- 1 tbsp soya sauce ((about 2 to 3 tsp use to suit your taste))
- â¾ to 1 tbsp vinegar ( (apple cider or white vineg
- â½ tsp pepper (coarsely crushed)
- â¼ cup carrots (chopped finely)
- â¼ cup bell peppers ( or capsicum chopped finely)
- â¼ cup beans ( chopped finely)
- â¼ cup cabbage ((or 3 to 4 tbsp chopped ))
- â¼ cup spring onions ((or 3 to 4 tbsp chopped ))
- 1 green chili (slit)
- 8 sprigs celery (chopped finely)
- â¼ cup mushrooms (sliced)
- Carbohydrate 0.752710580871313 g
- Cholesterol 0 mg
- Fat 0.0290798523495322 g
- Fiber 0.0611607434376867 g
- Protein 0.154126377690899 g
- Saturated Fat 0.00255376688834174 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.375696707469684 mg
- Sugar 0.691549837433626 g
- Trans Fat 0.00595680931149629 g
- Calories 4 calories
Step-by-step
- Ingredients: salt (as needed), 1 star anise, 1 strand mace, 2 cups rice (long grain), 1 tbsp garlic, 2 tbsp olive oil (or sesame oil), 1 tbsp soya sauce (about 2 to 3 tsp use to suit your taste), ¾ to 1 tbsp vinegar (apple cider or white vinegar), ½ tsp pepper (coarsely crushed), ¼ cup carrots (chopped finely), ¼ cup bell peppers (or capsicum chopped finely), ¼ cup beans (chopped finely), ¼ cup cabbage (or 3 to 4 tbsp chopped), ¼ cup spring onions (or 3 to 4 tbsp chopped), 1 green chili (slit), 8 sprigs celery (chopped finely), ¼ cup mushrooms (sliced)
- Cook rice according to package directions.
- While rice is cooking, heat olive oil in a wok or large skillet over medium-high heat.
- Add garlic, star anise, and mace; cook for 30 seconds, or until fragrant.
- Add carrots, bell peppers, beans, cabbage, spring onions, green chili, celery, and mushrooms; stir-fry for 3-5 minutes, or until vegetables are tender-crisp.
- Add cooked rice, soy sauce, vinegar, and pepper; stir-fry for 2-3 minutes, or until heated through and well combined.
- Season with salt to taste.
- Serve hot.
A Busy Mom's Quick and Easy Veg Fried Rice
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious enough to satisfy my family's cravings. That's why I've perfected this restaurant-style vegetable fried rice recipe – it's my go-to weeknight meal. Gone are the days of struggling with complicated recipes and spending hours in the kitchen. This recipe takes around 20 minutes to make from start to finish, leaving me with ample time to focus on other important things.
The best part? This isn't your average fried rice. It’s bursting with fresh, vibrant flavors. The secret is in the balance of ingredients – the slight sweetness from the carrots and peppers, the subtle spice from the green chili, and the savory umami notes from the soy sauce all come together to create a truly unforgettable dish. It's the perfect way to use up leftover rice, too. I often cook extra rice specifically for this dish! Plus, it’s incredibly versatile. Feeling adventurous? Add some shrimp or tofu for extra protein, or swap out the veggies for whatever you have on hand. The possibilities are endless.
Why this recipe works:
- Speed and Efficiency: It’s a quick weeknight dinner solution, perfect for busy schedules.
- Flavor Explosion: The combination of vegetables creates a delightful balance of flavors.
- Versatility: Easily adaptable to your preferences and available ingredients.
- Leftover Savior: A great way to use up leftover rice.
- Healthier Option: Packed with vegetables and relatively low in calories (compared to takeout).
I often serve this fried rice alongside a simple side salad for a well-rounded meal. On busier nights, it’s totally complete on its own. My kids love it, and my husband always asks for seconds. That's the ultimate stamp of approval in my kitchen! This recipe is a testament to the fact that delicious, healthy, and satisfying meals don't have to be complicated or time-consuming. Give it a try and let me know what you think!
Tips and Tricks for Veg Fried Rice Success:
- Use day-old rice: Day-old rice is slightly drier and will prevent your fried rice from becoming mushy.
- Don't overcrowd the pan: Ensure even cooking by cooking the vegetables in batches if necessary.
- High heat is key: Using high heat helps to create a delicious wok hei, that characteristic smoky flavor from stir-frying.
- Adjust seasonings to your taste: Feel free to experiment with different soy sauces, vinegars, and spices.
- Get creative with vegetables: Use any combination of your favorite vegetables.
This simple veg fried rice recipe has become a staple in our home, a testament to the fact that delicious food doesn't need to be complicated. It’s a recipe that I truly cherish because it represents simplicity, flavor, and most importantly, quality family time. I hope you enjoy it as much as we do!
