Quick & Easy Veg Fried Rice – Cooking Process
Step 1: Preparing the Rice and Veggies
The most important step: Make sure your rice is cooked and completely cooled. Ideally, use leftover rice or cook it ahead of time. Cold rice prevents stickiness.
Chop all your vegetables (onions, carrots, capsicum, beans, cabbage) into small, uniform pieces.
Keep the Soy Sauce, Vinegar, Sugar, Salt, and Pepper ready in a small bowl for quick addition later.
Step 2: The High-Heat Fry
Heat the 2 tbsp of oil in a large wok or a very wide, heavy-bottomed pan over high heat. The pan must be smoking hot.
Add the minced Garlic (and Ginger, if using). Sauté quickly for about 15 seconds until fragrant.
Add the sliced Onion. Sauté for 1 minute until they just start to soften—we want them crunchy!
Step 3: Final Combination and Seasoning
Add the hard vegetables first (Carrots, Beans, Peas). Cook for 2-3 minutes on high heat, stirring constantly.
Now, add the softer vegetables (Capsicum and Cabbage). Cook for another 1-2 minutes. The vegetables should remain crisp (al dente), not soggy.
Step 4: Add Rice, Dal & Masalas
Push the vegetables to one side of the pan. Add the cooled rice to the empty space.
Pour the mixed Seasoning and Sauces (Soy Sauce, Vinegar, Sugar, Salt, Pepper) directly over the rice and vegetables.
Using a flat spatula, quickly mix everything together, ensuring the sauce and seasoning coat every grain of rice. Do this quickly on high heat for 1-2 minutes.
Taste and adjust the salt or pepper if needed.
Step 5: Serving
Turn off the heat. Stir in the chopped Spring Onion greens (if using).
Serve the Veg Fried Rice immediately while it is hot and fragrant. It pairs perfectly with Chilli Paneer or Manchurian!
Main Ingredients
- 1.5 cups Basmati Rice (cooked and cooled)
- 2 tbsp Cooking Oil (Vegetable or Sesame oil)
- 1 medium Onion, finely sliced
- 1 cup mixed Vegetables (Carrots, Capsicum, Cabbage, French Beans—all finely chopped)
- ½ cup shelled Green Peas
- 2 large Garlic cloves, minced (or 1 tsp Garlic Paste)
Seasoning and Sauces
- 2 tbsp Soy Sauce (adjust to taste)
- 1 tsp Vinegar (Rice Vinegar preferred)
- 1 tsp Sugar (or to taste, to balance the flavour)
- Salt and Black Pepper to taste
Optional Add-Ins
- 1 tsp Ginger, finely minced
- 2-3 Spring Onion stems, chopped (for garnish and flavour)
- 1/2 tsp Ajinomoto (MSG) – optional, use only if desired for authentic flavour
