Veg fried rice
Indo-Chinese fried rice from yesterday's rice, tossed on high heat with garlic, spring onion, carrot, beans, cabbage and capsicum, soy sauce, vinegar and black pepper. A quick weekend dinner on its own or with veg manchurian or chilli paneer. Cook the rice the day before, or a few hours ahead and let it cool, so the grains stay separate.
- 25 minTime
- 23 minHands-on
- 4Portions
- 8 gprotein per portion
- 410kcal per portion
Ingredients for 4 portions
- 300 gRice, raw weight; cooked the day before and chilled
- 5 clovesGarlic, finely chopped
- 4Spring onions, whites and greens chopped separately
- 1Carrot, finely chopped
- 100 gGreen beans, finely chopped
- 100 gWhite cabbage, finely chopped
- 1Capsicum, finely chopped
- 3 tbspRefined oil
- 2 tbspSoy sauce
- 1 tspVinegar
- 3 mlBlack pepper
- to tasteSalt
Method
- Break up the cold cooked rice with your fingers so the grains separate.
- Finely chop the garlic, carrot, beans, cabbage and capsicum, and chop the spring onion whites and greens separately.
- Heat the oil in a wok or kadai on the highest heat until it smokes. Fry the garlic and spring onion whites for 30 seconds.
- Add the carrot and beans and toss for 2 minutes, then the cabbage and capsicum for 1 minute more. They should stay crunchy.
- Add the rice, soy sauce, vinegar, pepper and salt. Toss on high heat for 3–4 minutes until every grain is coated and hot.
- Toss in the spring onion greens and serve hot.
