Veg Fried Rice Recipe

Here’s a simple and flavorful Vegetable Fried Rice recipe. It’s quick to make, versatile, and perfect as a side dish or a standalone meal.

Here some of them are:

Ingredients (Serves 2-3):

1. Rice:
   • 2 cups cooked and cooled rice (preferably a day old for the best texture)
2. Vegetables:
   • 2 tbsp oil (vegetable, sesame, or peanut oil)
   • ½ cup carrots (finely diced)
   • ½ cup bell peppers (diced)
   • ½ cup green beans (chopped)
   • ½ cup peas (fresh or frozen)
   • 2-3 green onions (chopped, white and green parts separated)
3. Seasoning:
   • 1 tsp garlic (minced)
   • 1 tsp ginger (minced)
   • 2 tbsp soy sauce (or tamari for gluten-free)
   • 1 tbsp rice vinegar or white vinegar
   • 1 tsp sesame oil (optional, for flavor)
   • ½ tsp white or black pepper (to taste)
   • Salt (to taste)
4. Optional Add-ons:
   • 1-2 eggs (scrambled, for protein)
   • ¼ cup tofu or paneer (cubes, stir-fried separately)
   • 1 tsp chili sauce (for heat)

Instructions:

1. Prep:
   • Make sure the rice is cold and clumped-free. Break it up with a fork if necessary.
   • Chop all vegetables and set aside.
2. Cook the Vegetables:
   • Heat oil in a large wok or skillet over high heat.
   • Add garlic and ginger, stir-frying until fragrant (about 30 seconds).
   • Add the white part of green onions, carrots, beans, bell peppers, and peas. Stir-fry for 2–3 minutes, keeping the vegetables crisp-tender.
3. Add Rice and Seasoning:
   • Push the vegetables to one side of the pan. Add the rice and stir-fry for a minute, mixing with the vegetables.
   • Add soy sauce, vinegar, sesame oil, pepper, and salt. Toss everything together until the rice is well-coated and heated through.
4. Optional Egg or Tofu:
   • If using eggs, push the rice and veggies aside, scramble the eggs in the pan, and mix them into the rice.
   • If using tofu or paneer, add them at this stage.
5. Finish:
   • Taste and adjust seasonings.
   • Add the green parts of the onions and chili sauce if desired. Stir well.
6. Serve:
   • Serve hot as is or with a side of chili garlic sauce or Manchurian gravy.

Tips:

• Use leftover rice or refrigerate freshly cooked rice for at least an hour to avoid sogginess.
• Feel free to swap veggies based on availability, like adding cabbage, corn, or zucchini.
• Use a wok for an authentic smoky flavor and high heat cooking.