Veg Fried Rice
Stir-fried rice with mixed vegetables and soy sauce, cooked quickly over high heat.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (uncooked) | 2 | Cup |
| Carrot (diced) | 2 | Count |
| Green Bell Pepper (diced) | 1 | Count |
| Red Bell Pepper (diced) | 1 | Count |
| Green Peas (fresh or frozen) | 1 | Cup |
| Spring Onion (chopped) | 4 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (light) | 4 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Cook the basmati rice according to package instructions and let it cool completely.
- Heat vegetable oil in a large wok over high heat.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add diced carrots, green bell pepper, and red bell pepper. Stir-fry for 3-4 minutes.
- Add green peas and chopped spring onions, stir-fry for another 2 minutes.
- Push the vegetables to the side of the wok and add sesame oil in the center.
- Add the cooled rice to the wok, pour soy sauce over it, and stir-fry everything together for 3-4 minutes.
- Season with salt and freshly ground black pepper, mix well.
- Serve hot, garnished with additional chopped spring onions if desired.
Prep
- Cook and cool rice at least 2 hours in advance.
Kitchen equipment
Wok