Vegetable Fried Rice
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
2 cups of boiled long grain (Basmati) rice – cooled down
1 medium sized onion – finely chopped
½ cup leeks – finely chopped
1 medium sized capsicum – finely chopped
2 tbsp boiled or frozen peas
2 tbsp carrots – diced
1 tbsp mushrooms – sliced
1 tsp ginger paste (or ground ginger)
1 tsp garlic paste (or ground garlic)
1 tsp black pepper powder
1 tbsp vinegar
½ tbsp chili sauce
1/4 tsp Ajinomoto (optional)
1 & ½ tsp Soy Sauce
2 tsp Oil
Salt to taste
Heat the oil in a non-stick wok or pot and add the chopped onions and leeks. Sauté until they turn translucent.
Add the ginger, garlic and capsicum. Fry for about two minutes.
Add the vegetables, (you may add to or change the vegetables listed in the ingredients)
Cook for another 2-3 minutes or until the vegetables turn crispy
Add the salt, pepper (and Ajinomoto, if you want). When adding salt, remember that soy sauce is also salty. Mix well.
Add the rice, and the sauces (soya sauce & chili sauce) and vinegar. Mix well.
Stir-Fry for another 2-3 minutes, the rice will become a bit crisp and serve hot.
Serving Size 2 people