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Vegetable Fried Rice
By : Rehana KhambatyCategory : Chinese, Egg, Pulao and biryani
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Get your pan or wok hot. Add the vegetable and sesame oils.
- Saut� the garlic and ginger for 10 seconds.
- Add your cold, day old rice. If your heat is high enough, the rice won't stick. Stir fry it for about 1 minute.
- Add your vegetables and hot sauce. Cook another minute.
- Now, tilt your pan towards you, at a 45 degree angle.
- Push the food up, so that you have some space on the bottom. This is where you add your egg.
- Scramble it using chopsticks or a rubber/plastic spatula.
- When the eggs are just about scrambled, put your pan back down and toss everything together.
- Add the soya sauce. Toss everything together.
- Let the liquid absorb into the rice.
- It should not be liquidy. Add the scallions.
Ingredients:
2 cups - cooked rice, long grained, preferably one day old
1 cup - mixed cooked vegetables (fresh or frozen) - your choice
1/4 bunch - scallion, cut thin (green parts only)
1 - egg, beaten lightly
1 tsp - garlic puree
1/2 tsp - ginger puree
2 tsp - vegetable oil
1/2 tsp - sesame oil
1 tsp - hot sauce
2 oz - soya sauce (try to find this - this is the key...if not, a good quality soy sauce will work)
2 cups - cooked rice, long grained, preferably one day old
1 cup - mixed cooked vegetables (fresh or frozen) - your choice
1/4 bunch - scallion, cut thin (green parts only)
1 - egg, beaten lightly
1 tsp - garlic puree
1/2 tsp - ginger puree
2 tsp - vegetable oil
1/2 tsp - sesame oil
1 tsp - hot sauce
2 oz - soya sauce (try to find this - this is the key...if not, a good quality soy sauce will work)
RECIPES BY REHANA KHAMBATY
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