Vegetable Fried Rice
Servings:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
Difficulty:
Easy
Ingredients
- 3 cups cooked rice (room temperature)
- 1 cup mixed vegetables (carrot, peas, beans, corn), finely chopped
- 0.5 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 0.5 inch ginger, minced
- 1-2 green chilies, finely chopped
- 1-2 tbsp oil or sesame oil
- 0.5 tsp cumin seeds
- 0.5 tsp mustard seeds
- 8-10 curry leaves
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder
- Salt to taste
- 1 tbsp soy sauce, optional
- 1 tbsp fresh coriander, chopped
- 1 tbsp green onions/spring onions, chopped
- Black pepper to taste
Instructions
- Heat oil in a wok or large pan on high heat
- Add cumin and mustard seeds, let splutter
- Add curry leaves, ginger, garlic and green chilies
- Fry till aromatic (about 30 seconds)
- Add mixed vegetables and stir-fry for 2-3 minutes
- Add cooked rice, breaking up any clumps with the spoon
- Add turmeric, chili powder and salt
- Toss and fry on high heat for 3-4 minutes, stirring frequently
- Add soy sauce if using
- Add black pepper and adjust salt
- Turn off heat, add coriander and green onions
- Mix well and serve hot