CHINESE FRIED RICE

🍄 Greetings of the day 🍄

Generally I buy vegetables for 1 week and that is full of variety. So, veggie shopping day is like my fried rice day.

I find this recipe very healthy and nutritional for being the combination of so many veggies in there. It doesn't even demand much oil - perfect.!!

This recipe calls for Julienne cut vegetables

Method

First boil the mushrooms for 5 mins and then minced it. As it is a vegetarian dish, this step will give a umami kick.

Heat oil in a pan or wok. I don't have a wok so I did in kadai.
Add garlic and ginger. Saute for 5 secs and start adding veggies.

The veggies which take more time to cook will go in first keeping interval of 1-2 mins between next. So the order goes - beans, purple cabbage, carrot, green cabbage, bell pepper, onion, mushroom, add the required amount of salt and lastly rice.

Roast the rice a bit so that it releases a nutty flavour by forming a stiff cover outside. Add the soya sauce and lemon juice/vinegar and finish it off by sprinkling the spring onions.

Tips

• The rice should be from last night and kept in fridge. This recipe does not call for freshly cooked rice 🍚.

• Some people add the soya sauce in the vegetables only, but in that process the veggies turn in black colour which doesn't look appealing. So I prefer adding it after rice so that the rice gets coated with soya sauce.

• Boiling the mushrooms is also very necessary for health. Sometimes if you skip this step this can lead to stomach problems.

I am also attaching a Recipe Card