Restaurant Style Vegetable Fried Rice

Restaurant Style Vegetable Fried Rice

 

Ingredients 

1. Cooked & cooled basmati rice 2 cups

2. Finely chopped vegetables(carrots 1/2 cup beans 1/2 cup, cabbage 3/4 cup & capsicums 1/2 cup

3. Finely chopped onion 1/2 cup

4. Spring onion whites & greens 2 tbsp each

5. Ginger garlic paste 2 tbsp 

6. White pepper powder 1 tsp 

7. Sugar a pinch 

8. Salt to taste

9. Soy sauce 1 tsp 

10. Mirin or vinegar 1 tsp 

11. Sesame oil 11/2 tbsp plus 1/2 tsp

Method Of Preparation 

1. Add oil in a pan on a high flame. When the oil gets very hot, add the finely chopped onion & spring onion whites. Sauté it for 30 seconds. Now add the ginger garlic paste & sauté for 10 seconds. Add the carrots & sauté for a minute. Add the beans & sauté for a minute. Add the capsicums & cabbage & sauté for a minute. 

2. Add the rice & mix it well with the vegetables. Sauté the rice for 30 seconds. 

3. Add salt, white pepper powder followed by soy sauce & vinegar. Mix everything together. Add a pinch of sugar. 

4. Drizzle 1/2 tsp of sesame oil to the rice & mix it well.

5. Add the spring onion greens & mix it together with the rice & turn off the gas. 

6. Serve hot with gobi manchurian.

Some Important Tips To Make The Perfect Fried Rice 

1. Use long grained basmati rice to get the perfect looking fried rice. 

2. Cook the rice well in advance. Once the rice is cooked, spread on a tray & place it under a fan so that the rice becomes dry. Do this especially if your using freshly cooked rice as it ll have a lot of moisture in it.

If you're using a day old rice from your refrigerator, then you don't have to do this as it will already be dry. Day old rice would be lumpy so make sure to break the lumps before you fry it. It is always better to cook rice at least three hours in advance as the fresh rice becomes mushy when you get it.

3. Rinse the rice really well before cooking.

4. It is best to cook fried rice on a wok as you don't want to stir the veggies, instead you want to flip & toss the veggies & rice. It is not possible to do that on a skillet or a flat pan. 

5. Make sure the entire cooking is done on a high flame. Do not reduce the heat at any point. If you cook on a low flame, the veggies will turn soggy & will not remain crunchy. Start adding the veggies only when the oil becomes very hot. 

6. Do not sauté the vegetables for more than a minute. Sautéing too much will again make it lose its crunchiness. Keep tossing & flipping the veggies & rice so that it doesn't stick to the bottom of the wok. 

7. Do not add too many sauces & make the fried rice soggy. Adding soy sauce is optional. Some do not like to add soy sauce as it changes the color of the rice & it has a strong pungent flavor. You may just add salt, pepper & vinegar or even skip vinegar & just add soy sauce. 

8. After you add the rice toss well so that each grain is separated. 

9. Do not overcrowd the wok with too many vegetables & rice. If your wok is small & there is a lot of rice & veggies, then cook them in batches. 

10. Do not add too much oil to the rice & make the rice too oily. 

11. Mirin actually gives a restaurant flavor to the dish. If you don't have it, then replace it with vinegar. 

12. Chop the vegetables finely so that they cook fast. 

13. You can add 1/4 tsp MSG/ajinomoto if you wish to.