Chinese Style- Vegetable Fried Rice

A healthy and nutritious way to use up your leftover rice.

 

I often cook more rice than is required and end up with leftovers that go into the fridge. This is a great recipe to use up such leftover rice and turning it into a scrumptious dish. I also think of fried rice as an opportunity to clean up the fridge as all my leftover vegetables can go into it. There are no hard and fast rules about what vegetables you can add and what you cannot. However, Carrots, Peas, Bell peppers/Capsicum and beans are considered staple.

This is also a quick and simple dish that you can whip up in the morning and pack in our lunch box. Simply cook the rice and cut up the vegetables the previous night and next morning you just have to put it all together and voila, delicious lunch ready in minutes.

Refrigerated rice works best for this recipe as it does not get sticky as fresh or warm rice will. If you don’t have leftover rice, you can make fresh rice and let it go cool before you do the rest.

Here I have used 11 different vegetables. There are Carrots, Peas, Beans, Green, Yellow and Red Capsicum, Cauliflower, Broccoli and Mushrooms. There were a few snow peas and a couple of baby corn in my fridge that also went into my rice. You can pick and choose any vegetables that will remain crunchy after cooking.

 

 What we need:

Garlic – 1 tsp, finely minced

Ginger – 1 tsp, finely minced
Green chillies – a few
Mixed Vegetables – 1 and half cups chopped
Rice – 1 cup cooked and refrigerated
Soya sauce – 2 tblspn
Red Chilly Sauce – 1 tblsp
Salt – as required
Green Onion /Spring Onions – for garnish

How we do it:

Heat a little oil in a wok and add the Ginger, Garlic and Green Chillies and cook for 2 minutes on a high flame, stirring occasionally.

Add the chopped mixed vegetables, cover and cook until the vegetables are done. They should be just cooked with a bit of crunch not soft and mushy.

Now add the sauces and salt and keep stirring until well mixed.

Finally add the cooked rice and stir for few minutes until it’s all well mixed and take off the flame. Garnish with Spring onions.

 

Love to hear what you think!

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