Vegetable Fried Rice

2016-04-29
  • Yield : 1 Big Bowl
  • Servings : 4 - 5 people
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

 

In my early days the everyday morning job of mine was to steam boiled rice and at that time I used to hate my head chef I always thought the purpose of all this steam and the use of it now while working in this fried rice recipe I got a lot of answers… there is a variety of basmati recipe come under a code name od 1121 and they told me how by steaming the the make sure the rice comes out to be long grained and puffed and one day when working on the biryani video I realized how steam make the rice grain quite firm and that when it was all clear to me so here it is:

 

 

1 Cup or 400 gms Long Grain Rice

1 – ½ tsp Salt

¼ – ½ tsp Black Pepper

¼ tsp M.S.G (Optional)

2 – 3 Tbsp Oil For Cooking

 

For Boiling Rice :

 

1-Liter Water

1 Tbsp. Salt

2 – 3 Tbsp. Oil (so rice don’t stick)

 

VEGGIES YOU CAN USE:

 

1 Small Size Onion Chopped

½ Mid Size Capsicum Chopped

1 Mid Size Carrot Chopped

3 – 4 Spring Onions

¼ Mid Size Cabbage Chopped

50 Gms French Beans

 

And many more…

 

SAUCES USED:

 

1 Tbsp. Vinegar

2 Tbsp. Soy Sauce

1 tsp Sambhal or Chilli Garlic Paste

1 tsp Mirin or Rice Vine Vinegar (you can use 1 tsp honey as well)

Few Drops Concentrated Sesame Oil (you can cook in combination sesame oil aswell)

 

 

INSTRUCTIONS TO MAKE THE RECIPE:

 

KEY POINTS

  • Boil the recipe to 80 – 90 %
  • If you are going for steaming do not steam for long
  • Make sure you oil the rice after steaming
  • Washing the rice with cold water after steaming is very important

 

Recipe Type:
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Recipe Comments

Comment (1)

  1. posted by Raj on December 23, 2016

    Hey Bro where i can find veg Manchurian ingredients list. Please help.
    Thanks
    Raj

      Reply

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