Once in a while (or more frequently than that), I cook or prep something that I proceed to forget and end up cooking the same in more quantities. Plain rice is one such item that I forget that I’ve already made. And then I end up with a whole lot of plain rice and no gravy or curry to go with it.
An easy way for me to use up all the rice is to make it flavorful by adding different spices. This Veggie Fried Rice cooked in the Indo Chinese style is an easy fix that my kids love. It is a speciality amongst Chinese restaurants in India. It’s a derivative of the traditional Chinese food. This is a great recipe if you have leftover rice or if your kids are picky eaters.
- Oil - 2 tsp
- Carrots - 1/2 cup thinly sliced
- Bell Pepper - 1/2 cup thinly sliced
- Cabbage - 1/2-3/4 cup shredded
- Green Peas - 1/3 cup
- Soy Sauce - 2-4 tsp
- Garlic - Minced
- Salt - To Taste
- Pepper - To Taste (optional)
- Rice - 2 cups cooked
- Cook rice with a drop of oil, so that the grains do not stick to each other.
- Heat the oil in a wok or pan on high heat. Once hot, add minced garlic and saute until the raw garlic smell goes away.
- Add celery, cabbage, carrot and capsicum. Sauté for 2-3 minutes in high heat.
- Add salt and soy sauce. (Be careful not to add too much soy sauce. It has a very distinct and overpowering taste. Start by adding little and you can add more after you mix in rice if you like)
- Add rice, pepper powder and mix.
- Garnish with finely chopped cilantro and spring onion (scallions).
- Salt - be careful while adding salt. Soy sauce already has salt in it.
- Vegetables – you can use your choice of veggies like colored bell pepper, baby corns, beans, bean sprouts.
You can add tofu or mushrooms or anyother vegetable of your choice. Just choose one that doesn’t have an overpowering taste. I’ve never cooked with meat, so I don’t know about using meat in. You might want to experiment and see what goes with this, but this recipe on it’s own is perfect for Meatless Monday!
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