Vegetable Fried Rice

This simplest and quick veggie fried rice recipe is an absolute comfort food.

VEGETABLE FRIED RICE

It is a comfort food which I enjoy with any good curry, sometimes with crispy fried chicken or fish. This is a perfect go-to dish for every rice lover. You just need a few easily available ingredients at home to prepare this exotic veggie fried rice recipe.

For this recipe, the veggie combo includes carrot, cabbage, capsicum, and spring onion. It’s my most favorite base for veggie fried rice. You can however take any combination of veggies as per your liking. Some like to add corn and some prefer green peas. It is totally up to you.

It’s the simplest but tasty homemade fried rice recipe you will ever try. 

 

SERVE WITH FRIED RICE

Looking for inspiration? Some of my favorite recipes to serve with fried rice include:

                -          Prawn Masala Curry

                -          Whole Fish Fried

                -          Black Pepper Meat Curry

                -          Roasted Whole Chicken

                -          Fish Fritter

 

First, let's look at the ingredients and see what we can do with them

(obviously, make fried rice!)

1. Pre-cooked, half-boiled rice: Any kind of rice will do (white or brown). Brown rice is however a healthier option. After blanching the carrots, boil rice in the same water. It enhances the taste of rice. However, if you choose to ignore the blanching step, boil rice in the regular water. In both cases boil it till half cooked.
2. Vegetables: As mentioned before, carrots, cabbage, capsicum, green chili, and spring onion are the base for this recipe. If you like another combo of vegetables fried rice, use it by any means.
3. Eggs: They add up to the protein and taste of the fried recipe.
4. Soy Sauce: This is a flavor enhancer of fried rice.

HOW TO MAKE VEGETABLE FRIED RICE

To make this homemade veggie fried rice recipe, follow the steps:

1.  Cut all the vegetables: The foremost step obviously is to prepare and cut your favorite combo of the veggies. Cut the vegetables into small cubes or Julian cut. Nicely cut vegetable makes fried rice look so glamorous, doesn't it?. I cut all the vegetables into Julian cut and chop spring onion into small pieces, transferring them to the plate and set them aside for the cooking process.
   

   
   
   
2. Blanching Carrots: Blanching carrots is an optional step, that’s how I prefer carrots in my fried rice as I like them soft. If you skipped this step, then just saute it along with other veggies.
3. Half Boil Rice: After blanching carrots, boil rice in the same water till half-cooked.
4. Saute the veggies: Return the wok to the heat, pour vegetable oil or olive oil and, saute carrot, cabbage, capsicum, and spring onion until soft. Add green chili and give it a stir.
   
   
   
5. Stir-fry rice: Turn the heat to the high flame, add half boiled rice, salt, and soy sauce. Stir to combine with veggies. Keep on stirring the rice for 1 to 2 seconds or until the rice and veggies are perfectly rustle up.
6. Fry Eggs: Heat a frying pan and pour cooking oil. Beat three eggs and pour into the frying pan. Fry on both sides till golden, take out on a dish, roll the omelet and cut into about 1/2 cm of pieces.
   
   
   
7. Serve! Dish up the fried rice in a serving tray or dish and garnish it with fried eggs.

 
More rice recipes: 

1. Zucchini and Carrot rice
   
2. Mince Meat Biryani
   
3. Chicken Meat Balls Pilaf
   

 Veggie Fried Rice Video Recipe

The Best & Simple Veggie Fried Rice

Prep 15 Mins Cook 15 Mins Serves 5

Nothing beats nice and warm fried rice in this winter season.

Ingredients

Rice–1 Kg, (half boiled)

Carrots–3, (Julian cut)

Cabbage–½, (Julian cut)

Capsicum–3, (Julian cut)

Spring Onion–3, (chopped)

Green Chili–3, (Julian cut)

Soy Sauce–2 to 3 tbsp or more to taste

Salt–To Taste

Water–As required

Eggs- 3, whisked

Oil

            Instructions

·    Cut all the vegetables to your desired shape and size.

·    In a Wok, add water and let it come to the boiling point. Add carrots to blanch.

·    Blanch carrots for 1 minute, take them out from the wok and boil rice in the same water till half cooked. Strain rice, set aside for stirring in veggies.

·    Heat the large saute pan on medium flame, add oil. Once the oil is warm, add carrots, onion, cabbage, and capsicum, and season with a generous pinch of salt. Saute for about 5 minutes.

·    Add rice and turn the flame to high. Stir for a minute or 2, add soy sauce and stir until the veggies and rice look well combined.

·    Keep on sauteing for 2 to 3 minutes, stirring occasionally. Meanwhile, whisk 3 eggs and fry till golden on both sides.

·     Serve warm fried rice with the fried egg garnishing.

·     Or refrigerate in a sealed container for up to 2 days.

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