Print

Chinese Vegetable Fried Rice


  • Author: Kavitha
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 2-4 1x
Scale

Ingredients

  • 4 cups of Cooked Rice* – preferably long grained rice (but any leftover rice will work too)

Vegetables

  • 2 cups Spring Onions / Scallions, finely chopped the white bulb) {Use regular onions if unavailable}
  • 1 cup Carrot, grated
  • 1 cup Capsicum / Bell Pepper, finely chopped
  • 1 cup Cabbage / Lettuce, shredded
  • 68 Green chilli, split in the center (use less for less spicy version)
  • 1 teaspoon Ginger, grated
  • 45 Garlic cloves, minced

Others

  • 45 tablespoons Vegetable Oil
  • 1 tablespoon Soy Sauce (more, if required)
  • 1 teaspoon Plain Vinegar
  • 1 tablespoon Salt (adjust to taste)
  • 2 teaspoons Ground Black Pepper

Notes

  • Besides above mentioned veggies, you can also add bean sprouts, crumbled tofu, celery etc. If you eat eggs, you can serve with a boiled / poached egg.

Instructions

  1. Cooking the Rice
  2. You can use leftover rice – as long as it is separated and not sticky. Or you can cook rice (preferably long grained rice) and let it cool completely.
  3. Making the Fried Rice
  4. In a large wok / pan with high sides, heat 4 tablespoons of oil. Add the garlic, ginger & green chilli. Let it fry for 20 seconds.
  5. Add the chopped onions / scallions and bell peppers and saute on high for 2 minutes or until onions are translucent. Add the carrots and saute for 30 seconds
  6. Add the grated cabbage / iceberg lettuce. In just 15 seconds, add vinegar, soy sauce, salt & pepper. Mix well.
  7. Add the cooked rice and toss it well with the veggies. Let it fry on high for 1 last minute.
  8. Switch off flame. Garnish with greens of spring onion & serve hot

Notes

  1. Always cook in high flame and work quickly to avoid burning