vegan fried rice

Vegetable Fried Rice is easy to prepare one pot meal containing fresh vegetables, taking approximately 30 minutes to prepare. But what could not be denied is the fact that this recipe is more nutritious than the usual take out food yet as delectable. Perfect for those weeknights when time is of the essence. You may add your preferred ingredients into it and instantly make a homemade Veg Fried Rice. As is, you can have it with other rich Chinese gravies like the Veg Manchurian or Chilli Paneer etc.. For the non-vegetarians Chilli Chicken or Chicken Manchurian also go well as side dishes for the special weekend dinner.

About Fried Rice

Fried Rice is an asian food made from previously rice cooked thoroughly with vegetables, soy sauce, meat or egg in a hot utensil called wok. It is primarily used in numerous forms in Asia, initiated with scallions, onions, garlic, and preserved meat to develop regional tastes.

Despite Fried Rice having roots in Chinese food it has been integrated into many other East Asian countries like Indonesia, Thailand Japan and India. The specific feature of a good fried rice is that the mass is porridge, three sauces with a ratio of 10: 4: 1 or to taste are used, and cooking is done on high heat.

In general, Chinese foods have a smoky bouquet and brilliant, saturate hue with succulent sauces. To this end, the preparation of fried rice is in a carbon steel or cast-iron wok use under high heat to offer the distinctive slightly burnt flavour. They just settle on the rice, and that makes it so tasty but the flavors are not dominant.

As with any home cooking, the result of home-cooked fried rice may not taste exactly like restaurant-style fried rice because of the size of the wok, the capacity of the stove or the heat intensity; but it is tasty and cheap! Second, home cooking can practically be tailored in a very many ways to meet individual preferences.

My Recipe

In this post am going share with you easiest method to prepare the tastiest and aromatic Veg Fried Rice at home.

I used the following basic ingredients for my Vegetable Fried Rice, real aged rice, soy sauce, fresh vegetables, vinegar and oil. I do not use ajinomotto (MSG) in any of my recipes I share here, but you can make a very tasty fried rice without this ingredient. This particular homemade version is healthier, yet it offers the same satisfying taste and aroma enhance by MSG that many eateries use.

This is the simplest of all the fried rice recipes and is loved in our house and preferred if I have to prepare a quick meal. The game gets a little repetitive so I switch up the delivery severally to ensure that the kids do not get bored. Check out some of the possible variations included below after the photos:

How to Make Veg Fried Rice 

If you already have cooked, grainy non mushy rice then you can skip this section. Most consumers been advised to use stale rice,cooked rice or rice that stayed overnight for preparing the fried rice. Still, for that reason, they do not use cold rice, and I make fried rice with fresh rice in it. This is the method we use which always give us perfectly grainy rice.

Step 1: Preparation – Cook Rice

1. Soak the Rice:

Soak raw rice for 10–20 min; it is preferable to use 1 cup of rice. But if you are preparing for a large family then the quantity may be increased up to 3 cups in the same process.

2. Choose the Right Rice:

Place the rice after soaking it in a large bowl. I find basmati rice more suitable to be used here but Jasmine rice or Sona Masuri if long grain or medium grain rice is available.

Essential for cooking the most fluffiest rice that is not sticky when used in fried rice recipes this preparation step sets the pace. If you would like, the next steps will be preparing the rest for cooking and stir-frying the rice.

How to Make Veg Fried Rice (Stepwise Instructions)

Cook Rice

2. Rinse the Rice:

The rice should also be washed for at least twenty times to eliminate as much starch as is possible. This helps in avoiding the preparation to become sticky or gluey, which is acretable in preparing rice. If using the older basmati rice then bring it into soaking for about 10-20 minutes in order to soften the grains to avoid the hard textured feel of the rice after the stir-frying process.

3. Boil the Water:

As the rice is soaking, prepare 4- 5 cups of water in another large sauce pan over high heat, let it come to boil. When the water starts boiling, and is simultaneously shimmering, pour out the water used in rinsing the rice and pour the rice into the boiling water.

4. Cook the Rice:

To avoid the rice clinging on the bottom of the pot steam the rice in boiling water with 1 teaspoon of oil added. Simmer on medium high heat allowing it to reduce before stirring gently.

5. Check Doneness:

The rice should be cooked until tender but still somewhat distinct from each other, just don’t overcook! Avoid overcooking.

6. Drain and Cool:

Pour the cooked rice in a strainer to remove excess water to allow the rice cool until the steam stops arising. Tip the contents of the pan to one side and use the back of a fork to fluff the rice. Otherwise, if the rice is perfectly al dente we can cover it and avoid the rice from getting dried. • Troubleshooting Tip: If the rice is a bit done, pour over 1 tablespoon of oil neat the rice, spread it evenly and let it cool without the lid.

Prepare Vegetables

7. Chop the Veggies:
   Meanwhile, it is vital to cook the vegetables. Here’s what you need:
   • Carrot: ½–¾ cup (finely chopped)
   • Bell Pepper: ½–¾ cup (finely chopped)
   • French Beans: ¼ cup (finely chopped)
   • Cabbage or Mushrooms: ¼ – ½ cup (optional, fresh and preferably washed, chopped or slivered)
   • Green Onions (Scallions): ¼ cup (segregate them between greens and whites)
   • Green Chilies: 1 (slit, optional)
   • Garlic: 1 tablespoon (finely chopped)

Stir-Fry the Veg Fried Rice

8. Heat the Oil:

Heat two spoons of oil in a wok at the highest heat. If you don’t have a wok, you can use any wide pan that is available; it doesn’t have to be a wok. Put the chopped garlic in and stir for 30-40 seconds or until it triggers aroma. As an optional seasoner, extra flavor is provided by star anise.

9. Cook the Vegetables:

Ts of green onions should be recommended to be set aside to be used in garnishing the food. Now put the chopped vegetables and the slit green chili in the wok. Stir-fry on high heat for 2-3 minutes and make sure that the vegetables still crispy. That functionality should erase the raw beans taste without overcooking the scallions.

10. Optional Sweetness:

Stir in half a teaspoon sugar if required. This retains color of the veggies and also moderates on the flavors which is so important in our meal.

11. Add Sauces:

After fire is still blazing, add one tablespoon of soy sauce and one teaspoon of vinegar (if preferred). You may also include your favored hot sauces of your choice at this point as well the salt. Don’t fry the veggies anymore, to prevent them from becoming soggy from the released moisture.

12. Combine with Rice:

When the sauce begins to bubble and smoke, add the cooled rice, and 1/4 teaspoon salt and about the same or 1/2 teaspoon of black pepper.

13. Toss and Stir-Fry:

Stir over the rice incorporating the vegetables and sauces by giving the rice a slight flick. Within 2-3 minutes of sautéing, heat should be in high. Few quick fixes, such as a sprinkle or two of salt, or squirt or two of sauce to balance the flavor. As you cook the fried rice you need to cook on high heat to ensure that the rice are dry most of the time and which makes the rice tasty.

There is Veg Fried Rice ready now! Sprinkle with the retained green onions before serving and best when served hot. Seemed best eaten with rice accompanied with Veg Manchurian, Chilli Paneer gravy or can also be eaten separately.

Pro Tips for Making Perfect Fried Rice

Get Rid of Excess Starch

1. Rinse the Rice:

Rinse the rice and ensure that you clear it at least 3 times to be rid of most of its starch. This aids in grain formation of the rice, and avoids stickiness. 2. Soaking: For basmati rice, presoak it for 10 to 15 minutes and for other types of rice presoak it for about 30 minutes. Soaking aids the attainment of long, non-dry grains good for stir-frying.

Cook Non-Mushy Rice

3. Cooking Methods:

• Absorption Method: Ideal for 1–1½ cups of rice. When boiling rice you should use 2 cups of water to one cup of rice.

• Draining Method: Most effective when the quantity is broken down into even bigger portions like 3 cups. Add the rice to boiling water in a large pot and allow it cook, before you drain it.

4. Al Dente Rice:

They should also cook the rice to that point where it’s still a bit hard on the outside but cooked on the inside. Do not use low heat and always ensure that you drain the rice to counteract overcooking.

5. Cook the Rice to be Stir-Fried

After cooking scoop the rice into a colander with a fork to cool it quickly. Let all the steam escape. They may become soggy, dry, harden, turn rancid; to avoid these preserve in an airing-tight jar, spread with 1 tablespoon of oil.

Prepare Vegetables

6. Room-Temperature Veggies: Do not use frozen or cold vegetables from the refrigerator because they produce a lot of moisture and end up soft. It will be best to allow them to come to room temperature.

7. Uniform Size: It is important that all vegetables are sliced and diced to equally sized pieces in order to cook them uniformly.

Stir-Fry Like a Pro

8. Batch Cooking: Cook rice in portions, ideally no more than 2–3 portions at a time are advised to preserve flavor and avoid a loss caused by overcrowding.

9. High Heat: When preparing the veggies and rice, out flame must be on high when stirring. Carbon steel or cast iron wok is the optimum option for getting the right taste.

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