Name: Vegetable Fried Rice recipe by Priya Mani at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Basmati rice 2 cups; Carrots, Beans, Peas, Capsicum, Cabbage 1 and 1/2 cup (Mixed); Spring onions 2 full strings, diagonally chopped; Salt and white pepper to taste; Light soya sauce 2 tsp; Sugar 1 teaspoon; Ajinomoto (optional) 1/2 tsp; Chilli sauce 1/2 tsp to taste (optional); Green chilli sauce 1/2 tsp; Garlic 2 cloves finely chopped; Oil 2 tsp or as required

Ingredients Serving: 4

Basmati rice 2 cups
Carrots, Beans, Peas, Capsicum, Cabbage 1 and 1/2 cup (Mixed)
Spring onions 2 full strings, diagonally chopped
Salt and white pepper to taste
Light soya sauce 2 tsp
Sugar 1 teaspoon
Ajinomoto (optional) 1/2 tsp
Chilli sauce 1/2 tsp to taste (optional)
Green chilli sauce 1/2 tsp
Garlic 2 cloves finely chopped
Oil 2 tsp or as required

Instructions

For 2 cups of rice, pour in 3 cups of water into the cooker and cook till 2 whistles blow. Once cooked, keep it to cool completely. (For best taste, use left over rice.)
In a wok or pan, add oil to heat, then add in the chopped garlic and saute it on a high flame. Then add in the white part of the spring onions and fry it.
Add all the veggies and quickly saute it on a high flame. Then add salt and pepper and mix it well. (The veggies need to be crunchy, so don't cook it too tender.)
Now add in the rice and mix it well. Add soya sauce and sugar to caramelize the rice colour to light brown.
Then add in the green chilli sauce and ajinomoto (optional). Saute and cook on a high flame.
Finally add in the spring onions green and transfer it to a serving bowl.
Garnish with some more spring onions and serve with any chinese manchurian gravy.

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