I had a lot of leftover rice from last night and today, voila, a quick lunch was ready in 15 minutes.
Fried rice is always relished by everyone with either a salad on the side or with soup or some vegetable curry. My version today is a quick Chinese twist using soy sauce and chili-garlic paste. I always have soy sauce in my pantry and chili-garlic paste in my refrigerator, either store bought or home made. With some vegetables of your choice, making this fast dish is fast and easy.
Quick Vegetable Fried Rice
Prep time: 10 minutes
Cook time : 5 minutes
Cooked rice- 1 cup
Onions ( chopped)-1 medium sized
Carrots, capsicum or bell pepper and cabbage : 1/2 cup each (chopped finely)
Garlic : 2 cloves, finely chopped or grated
Ginger : 1/2 inch piece, grated or chopped
Green chillies – 2, slit or cut into roundels
Chili-garlic paste – 1 teaspoon
Soy sauce – 2 teaspoons
Vegetable Oil – 2 tablespoons
Salt to taste
Heat the oil in a kadai or wok. When it is hot, add the onions, garlic, ginger and green chillies and saute on a high flame for 1 minute. Add the chilli-garlic paste and fry for a few seconds.
Add the vegetables (carrots, bell pepper and cabbage) and stir fry for about 2 minutes. Do not over cook. They should remain crisp. Add the rice, soy sauce and salt to taste and mix.
Remember, soy sauce has salt, so add salt accordingly. Keep stirring on a high heat for few more minutes till heated through.
Serve it hot.
This dish can be prepared with cooked noodles too. For added protein, you can add cubed paneer, tofu or even chicken.
For fried rice, use only cold cooked rice, preferably a day old. Freshly cooked hot rice will be too soft and will make the dish unappetizing. Rice can also be cooked fresh and cooled well, before using in fried rice recipes.