how to cook vegetable fried rice?

Answer 1

vegetable fried rice

Preparation Time : 12 mins
Cooking Time : 7-10 mins
Serves / Makes : 2

Ingredients
Washed Rice(basmati or other long grain) 1 CUP
Mixed cut vegetables cut fine as in Chinese Cooking(about 150 gms)of
French beans, Cabbage,Carrots,Spring Onion,Capsicum
Ginger Garlic Paste 1 TBSP
Red Chilli Sauce 1/2 TBSP(if u like it less spicy use less chilli sauce)
Tabasco(optional)About 1 Tsp
Soy Sauce 1 TSP
Vinegar 1 TSP
Salt to taste
Oil for seasoning Approx 2 TBSP(Calorie Conscious may use less oil as per

discretion)

Method
Take 2 Tbsps of oil in a microwave proof bowl.
Place the cut vegetables alongwith ginger garlic paste inside the dish.Mix

with spoon and cook on high for 1 minute.
Now add the washed rice.For 1 Cup rice add 21/4 cups of water.Add.chilli

sauce,vinegar,soy sauce and tabasco.Stir it well.Add salt to taste.
Cover Microwave dish and cook on high for 8-10 mins stirring occasionally to

check for water.The Dish should be done in 8-10 minutes.If you find there is

excess moisture microwave for another 2 mins and let the dish stand for 5 mins

before serving.

Answer 2

Chop all the veggies you want to use pretty small. I like mushrooms, carrots, onions and red bell peppers best. Lightly beat 2 eggs. Sautee some garlic on medium in vegetable oil (not olive oil for this), and add the veggies. Add a little more oil, turn the heat to high, and add cooked rice (leftover works well). Fry about 5 minutes, stirring every minute or so (not too often or it won't ever brown). Add soy sauce, powdered ginger, and hot chili flakes (if you want). Add a little rice wine vinegar and reduce heat to medium. Add the eggs and cook until the eggs are set. Sprinkle with toasted, chopped nuts and chopped fresh cilantro. Serve with lime wedges. Hell yeah.

Answer 3

Vegetable Fried Rice
Source: Vaibhav Kumar

1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs, lightly beaten
1 carrot, diced into 1/2" cubes
1 red bell pepper, diced into 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice

Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.

Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.

Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.

For more Recipe contact me on "[e-mail]"

Answer 4

Cook your rice and let it cook.

Heat up a wok or large frying pan with a little oil in bottom. Stiry fry your veggies (chopped in small pieces). Add seasonings. If you don't know how to season for it, use a pouch of Fried Rice seasoning from your grocery store.

Just before veggies are done, add the rice. Keep stirring until rice starts to get a little bit browned. And you're done!

Add soy sauce or other seasonings if you like.

Answer 5

Fried Rice
Ingredients
1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice

Instructions
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer
contents of the skillet to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning
with salt and pepper, if necessary. Serve.

:)

Answer 6

Veg fried Rice:
Basmati rice - 2 cups
Beans, Carrots,
Potatoes,
Green peas,
Capsicum - 1/2 kg Salt - 1/2 tsp
Chilli powder - 1/4 tsp
Ghee - 3 tsp
Cloves(Karayampoo)- 8-10 nos
Cashewnuts - As desired
Cinnamom(Patta) - As reqd
Garam masala powder- As reqd

1)Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl.

2)Cut all the vegetables into long pieces.

3)Pour ghee in a frying pan.

4)Add cloves and cashewnuts and fry them till they are brown.

5)Add the vegetables and fry until they are cooked fully.

6)Add salt, chilli powder, ground cinnamon and garam masala powder to taste.

7)Add rice and fry until all the items are mixed well.

8)Add some extra ghee while serving.

Side Dish-: Onion Curd Pachidi or Tomato ketchup with vadam.

Servings: 4 adults.

Answer 7

3 cups cooked white rice
1 tablespoon vegetable oil
3 ounces mushrooms, sliced
1/2 cup diced carrots
1/2 cup peas
1 cup bean sprouts
2 medium green onions, sliced
2 eggs
3 tablespoons reduced sodium soy sauce
Dash pepper

Heat oil over medium heat in a nonstick skillet. Cook mushrooms, carrots and peas in oil for 2 minutes, stirring frequently. Add the bean sprouts, onions and rice and stir-fry until mixture is hot.

Push the mushroom-rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the cleared side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Combine the eggs and rice mixture, stir in soy sauce and serve.

Makes 6-8 Servings

Answer 8

VEGETABLE FRIED RICE

1 c. rice
1 bag frozen vegetables (broccoli, carrots & cauliflower mix)
1 tbsp. seasoned salt
Garlic powder
1/4 c. cooking oil
2 eggs
2 tbsp. cooking oil
1/4 tsp. black pepper

Cook rice in 1 1/2 cups water. Heat 1/4 cup oil in frying pan; add frozen vegetables and stir fry until lightly tender. Beat eggs and add to vegetables (scrambling time); add additional cooking oil to vegetables and eggs. Add cooked rice and seasonings. Stir fry until golden brown. (For extra flavor add soy sauce.)

Answer 9

hi subbu,
try it and enjoy the food


ingredients:
3 cups cooked white rice
1 tablespoon vegetable oil
3 ounces mushrooms, sliced
1/2 cup diced carrots
1/2 cup peas
1 cup bean sprouts
2 medium green onions, sliced
2 eggs
3 tablespoons reduced sodium soy sauce
Dash pepper
preparation method:
1.Heat oil over medium heat in a nonstick skillet.
a)Cook mushrooms, carrots and peas in oil for 2 minutes, stirring frequently.
b)Add the bean sprouts, onions and rice and stir-fry until mixture is hot.

2.Push the mushroom-rice mixture to one side of the skillet and reduce heat.
3.Beat the eggs slightly in a small bowl and add to the cleared side of the skillet.
4.Cook over medium heat, stirring frequently until eggs are cooked but still moist.
5.Combine the eggs and rice mixture, stir in soy sauce and serve.

Answer 10

Ingredients

Rice Basmati or long 1 kg,
Raisins: 20 gm,
Apricots dried: 2,
Walnut: 2 made in small pieces,
Almond: 20 gm,
Cinnamon sticks 2, finely powdered,
Cloe: 10-12,
Turmeric powder: 1/4 tsp,
Onion: 250 gm, cut vertically,
Green peper: 100 gm finely chopped, seedless,
Carot: 200 gm finely chopped,
French beans: 250 gm finely chopped,
Garlic petals: 10 finely copped,
Black pepper: 7-8 powdered,
Salt: 1 tbsp,
Bay leaf: 1,
Fresh coriander leaves: 50 gms,
Oil: 250 gm,
Sugar: 20 gm.

Preparation
Roast rice with little amount of oil and cook it for 10 minutes, decant
remained water. Do not cook rice to complete. Keep aside until vegetable
fry mix is ready.

VEGETABLE FRY MIX:
In another large bottom vessel, pour oil and heat it to become hot, to hot
oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until
it become light pink to orange tint, add black pepper powder. Add finely
chopped vegetables, french beans, carrot, and green pepper continue heating
on medium for another 5-7 minutes. Add the turmeric powder, salt and mix
it well. Add the cooked rice to above mixture and keep mixing well on the
low fire for a minute. Cover the vessel and let it cook for another 5 minutes.
Add approx. 20 gm sugar and mix it once.

Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves.