VEGGIE FRIED RICE WITH STIR FRIED VEGGIES

A simple rice recipe which is so tantalizing and so light is fried rice. Although this is an authentic preparation from China, many Asian countries adapted it by varying the ingredients used and to suit the tastes of people living there. Indian fried rice, Japanese fried rice, Thai fried rice, Chinese fried rice etc.  The basic ingredients used in fried rice are pepper, soy sauce and vinegar. Keeping these ingredients the same a large number of varieties of fried rice can be made. Add veggies of your choice, eegs, paneer, tofu, mushrooms, chilly sauce, tomato sauce, chicken, fish, prawns…………and the list goes on and on……. As the name itself suggests the cooked rice is stir fried with other ingredients. Unlike the biryani or the pulav which are very lavish and heavy, fried rice is very light and moreover it doesn't contain any masala. So this turns out to be a favorite for many people. Usually fried rice served in Indian restaurants is accompanied with a gravy curry and a raita. Well any curry or sabzi goes well with this. Today I am going to present a simple fried rice recipe with stir fried vegetables.
VEGGIE FRIED RICE
INGREDIENTS

• Cooked rice                      3 cups
• Vegetables                       1 cup
• Salt                                   to taste
• Soy sauce                         1/4 tsp
• Vinegar                             a few drops
• Pepper powder                1 tsp
• Sesame oil                         3 Tsp

PROCEDURE
Cook the rice and keep aside for it to cool completely. While cooking add a tablespoon of oil and each grain of rice will be separate after cooking. See that there are no lumps in the rice.
Any vegetables of your choice can be used. Don’t go for veggies which become too mushy. Usually potatoes and onions are also avoided in fried rice. Here I used carrots, cabbage, cauliflower, green bell peppers, red bell peppers, French beans, green chillies. Green chillies are again optional.
Chop all the veggies into very small pieces. Do not cook or blanch the veggies. The crunch in the veggies should remain even after cooking, so avoid pre cooking. Heat a large non stick pan. Pour in the oil. Heat the oil and add all of the veggies except green chillies. Stir fry for a minute on a medium high flame. Add the salt and the green chillies. Fry for one more minute and when the veggies turn a little bit soft add the cooked and cooled rice. Mix well and fry for another two minutes. Finally drizzle a few drops of soy sauce, vinegar and add the pepper powder. Mix well and increase the flame to high. Fry for half a minute and remove onto a serving plate. Serve hot with any curry and raita……the Indian way.       

TIPS

• The veggies should be as small as possible, so they become soft in less than a minute of frying.
• Chilly sauce or tomato sauce can be used to enhance the taste.
• Ajinamoto can be used to enhance the taste.
• Veggies like broccoli, spring onions can also be used.
• Usually a tsp of ginger garlic paste can be used if you are making fried rice with chicken, sea food, any non vegetarian.
• White pepper powder is generally used, but you can go for black pepper powder also.
• Use sesame oil or olive oil as they give the dish a better flavor. 

STIR FRIED VEGGIES
INGREDIENTS

• Vegetables                        2 cups
• Oil                                     4 Tsp
• Salt                                   to taste
• Green chillies                    1
• Red chilly powder             1 tsp
• Tomato sauce                   2 Tsp
• Garam masala                    1/2 tsp
• Coriander, jeera powder  1/2 tsp

PROCEDURE
Wash and cut all the veggies into large 1 inch cubes. Deseed the firm red tomatoes and cube them also. Here I have used, potatoes, carrots, bell peppers, tomatoes, cauliflower, French beans, onions.  Slit the green chilly and deseed it. Cut it into long thin slices.
Heat oil in a pan and add the potatoes and carrots first as they take a longer time to cook. Fry them on a slow flame covered for a minute. When they are half cooked add French beans and the cauliflower pieces. Again cook them for a minute with the lid on. Now remove the lid and add the remaining veggies onions and bell peppers. Stir fry all the veggies on a medium flame for another 2 minutes. At this moment add some more oil if needed. Fry them till all the veggies are soft, but should retain their crunch. Finally add the tomatoes, green chilies, salt,  garam masala, coriander and jeera powders. Fry for one more minute till the tomatoes turn soft. Now add the tomato sauce and a spoonful of water. Mix well and remove into a serving dish. Serve hot with any rice or Indian bread.
TIPS

• Tofu or paneer cubes can also be added. 
• To decrease the preparation time blanch the potatoes, carrots, cauliflower, beans in hot water for a minute and use them. You can also microwave them for a minute and use.
• Red and yellow bell peppers can also be used.
• Ajinamoto can also be added to increase the taste.
• Do not over cook the veggies, they should retain the crunch.