Try this Veg fried rice recipe, or contribute your own.
- 2 cups long grain rice
- salt as needed
- 1 star anise
- 1 tbsp. garlic
- 2 tbsp. olive oil / sesame oil
- 1 tbsp soya sauce (about 2 to 3 tsps use to suit your taste)
- 3/4 to 1 tbsp. vinegar (i used apple cider vinegar)
- 1/2 tsp coarsely crushed pepper
- 1/4 to 1/3 cup carrots chopped finely
- 1/4 to 1/3 cups bell peppers/ capsicum chopped finely
- 1/4 cup beans chopped finely
- 1/4 cup or 3 to 4 tbsp. cabbage chopped
- 1/4 cup or 3 to 4 tbsp. spring onions chopped
- 1 slit green chili
- 8 to 10 leaves of celery
- 1/4 cup mushrooms
- 1 strand of mace
- Carbohydrate 65.7907169646501 g
- Cholesterol 0 mg
- Fat 2.47779536171905 g
- Fiber 3.53615878711911 g
- Protein 7.19174628932284 g
- Saturated Fat 0.490056134235683 g
- Serving Size 1 1 Serving (106g)
- Sodium 59.1404845052164 mg
- Sugar 62.254558177531 g
- Trans Fat 0.215778523765111 g
- Calories 315 calories
Step-by-step
- Wash rice till the water runs clear. Soak it for at least 10 mins and cook in lot of water with little oil, till al dente. Drain off the rice to a colander. Cool it.
- Heat a wok with oil on the highest flame, add chopped garlic sauté till they get fried slightly. If you wish to use mace and star anise you can use. They lend a wonderful flavour.
- Add all the chopped veggies and fry for a min or two. Add sugar if using. If you like very crunchy bell peppers add it in the next step.
- To make Indian fried rice recipe just add vinegar to the wok. To make Chinese style, add to the wok soya sauce, vinegar, salt.
- Add rice and pepper powder. Mix everything well and fry for 2 mins
- Garnish rice with fresh chopped spring onions.
Unlike a heavy risotto that relies on starches releasing slowly into broth, vegetable fried rice demands completely dry, individual grains that separate effortlessly under high heat. Achieving this depends entirely on cooling cooked rice thoroughly before it touches the pan, preferably spreading it across a baking sheet to accelerate moisture evaporation.
Mastering Heat and Texture
When stir-frying, moisture is the primary enemy of crisp vegetables and distinct rice grains. Operating a wok over the highest possible burner setting ensures that ingredients sear rather than steam, locking in the vibrant color of carrots and bell peppers while keeping cooking times strictly under two minutes.
- Using hot, freshly cooked rice introduces excess moisture that turns the dish gummy; always chill grains beforehand.
- Overcrowding the wok drops the surface temperature rapidly, causing vegetables to release water and stew in their own juices.
- Adding liquid condiments directly against the hot metal edges of the wok rather than pooling them over the rice creates an immediate aromatic sizzle.
