Veg Fried Rice
Has been one of my faves in ages since my mom cooked this finally I could vouch for Tried & Tested
Has been one of my faves in ages since my mom cooked this finally I could vouch for Tried & Tested
- salt to taste
- 1 tablespoon soy sauce
- 3 tablespoons white vinegar
- 2 teaspoons ground black pepper
- 1 1/2 cups long grain rice cooked, drain water and set aside.
- 1 cup carrots peeled and julienned
- 1 cup capsicum julienned
- 1/2 cup cabbage julienned
- 1/2 cup spring onions finely chopped
- 1 fresh green chilli chopped finely and soaked in white vinegar
- 3 tablespoons olive oil for cooking
- 1 inch fresh ginger julienned
- 1/2 clove fresh garlic, peeled,julienned
- Carbohydrate 59.3604017273655 g
- Cholesterol 0 mg
- Fat 5.52831000374082 g
- Fiber 5.97425003200846 g
- Protein 7.03472833963456 g
- Saturated Fat 0.919446667324996 g
- Serving Size 1 1 Serving (263g)
- Sodium 1283.9498333749 mg
- Sugar 53.386151695357 g
- Trans Fat 0.333550000224745 g
- Calories 312 calories
Step-by-step
- Pre cook the long grain rice I used basmati rice and set aside
- Take a wide bottomed cooking pot add oil set on medium heat once the oil is heated add the julienned ginger and garlic next add the capsicums and carrots followed by the cabbage allow to cook a bit then add the spring onions and stir after adding a little salt and pepper
- once you see the vegetables are almost done add the cooked rice then mix well check the taste for salt and pepper
- switch off the hob and set aside then add the soy sauce and one tablespoon of white vinegar mix well your veg fried rice is ready
- now for those who like it a lil spicy add a lil of the green chilli soaked in 2tablespoons of white vinegar to your serving as per your liking and enjoy
- For those who like it otherwise can enjoy this with tomato chilli sauce or any ketchup or manchurian of your liking I personally like to eat it with matar paneer masala ENJOY
Grains release a sharp, savory aroma of toasted soy sauce mingling with pungent raw ginger as heat strikes the pan. Starch retrogradation makes aged, chilled grains the non-negotiable foundation for this dish. Freshly cooked grains contain free water molecules that gelatinize starches during frying, converting distinct kernels into a sticky mass. Spreading hot rice on a sheet pan for 15 minutes drives off excess surface moisture before cooking begins.
Overcrowding the pan ranks as the single most frequent error home cooks commit. Piling too much cold vegetable matter into a vessel drops surface temperatures instantly, causing moisture to steam out rather than allowing the high-heat searing required to caramelize natural sugars. Maintain medium heat in a wide-bottomed pot to ensure oils make direct thermal contact with julienned carrots, capsicum, and cabbage.
Vinegar-soaked green chilis add acidity that cuts through dense starches, functioning as a structural counterweight to heavy fats. Incorporating liquids like soy sauce and vinegar at the very end prevents scorching, as amino acids and sugars burn rapidly upon prolonged direct exposure to heated metal surfaces.
