Name: Chinese Fried Rice Restaurant Style recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon celery finely chopped; 1 teaspoon garlic cloves finely chopped; 1 cup spring onions whites chopped; 1/2 cup french beans finely chopped; 1/2 cup capsicum finely chopped; 1/2 cup carrot finely chopped; 1/2 cup cabbage shredded; 2 teaspoon soy sauce; 1 teaspoon white vinegar; 1 teaspoon salt or to taste; 1/2 teaspoon freshly ground black pepper powder; 1 cup chopped spring onion greens; 1 tablespoon oil; 1 cup Basmati short grain rice; 1/2 teaspoon salt; 3 cups water; For Serving; 1 teaspoon chilli sauce; 1 teaspoon soy sauce; 2 tablespoons vinegar

ABOUT Chinese Fried Rice Restaurant Style RECIPE

Chinese Fried rice is a comfort food and perfect way to include vegetables in your diet. Especially this restaurant style recipe is full of flavours and nutrition and is just perfect for any party or even for kids.

Ingredients Serving: 2

1 tablespoon celery finely chopped
1 teaspoon garlic cloves finely chopped
1 cup spring onions whites chopped
1/2 cup french beans finely chopped
1/2 cup capsicum finely chopped
1/2 cup carrot finely chopped
1/2 cup cabbage shredded
2 teaspoon soy sauce
1 teaspoon white vinegar
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper powder
1 cup chopped spring onion greens
1 tablespoon oil
1 cup Basmati short grain rice
1/2 teaspoon salt
3 cups water
For Serving
1 teaspoon chilli sauce
1 teaspoon soy sauce
2 tablespoons vinegar

Instructions

To cook rice, boil enough water in a deep pan, add salt and 1 cup of soaked and drained short grain rice and cook till the rice is 85% cooked.
Drain the rice using a strainer and refresh using cold water.
Let all the water drain out and now spread evenly on a thali and add 1 teaspoon of oil and keep aside to cool completely.
Heat the oil in a wok till it smokes.
Add the garlic and sauté for 30 seconds, then add spring onion whites, capsicum, french beans, carrots and cabbage and sauté on a high flame for 3 to 4 minutes.
Add the celery and sauté again on a high flame for a few seconds.
Add the cooked rice, soy sauce, pepper powder, spring onion greens, vinegar and salt, toss well and sauté on a high flame for 5 minutes.
Garnish with spring onion greens and serve hot with veg Manchurian or any Chinese curry.

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