Veg Fried Rice Recipe (Vegetable Fried Rice)

Method11 steps

1. 1

   Step 1: Rinse the 1 cup uncooked rice several times until the water runs clear.

   Uses 1 cup uncooked aged long-grain rice, such as basmati or jasmine · Water for rinsing rice

   
2. 2

   Step 2: Soak the rinsed rice in fresh water for at least 10 minutes. Meanwhile bring the separate 4–5 cups rice-boiling water (4–5 cups) to a rapid boil in a large pot.

   Soak rice · 10 minUses rinsed rice · Fresh water for rice soaking · 4–5 cups boiling water for rice, drained after cooking

3. 3

   Step 3: Drain the soaked rice completely and add to the rapidly boiling water with the separate 1 tsp rice-boiling oil.

   Uses soaked drained rice · boiling measured rice water · 1 tsp sunflower oil for rice boiling

4. 4

   Step 4: Cook until the grains are firm yet fully cooked and separate, not mushy. Check often and judge the grains rather than relying on a fixed time.

   Uses rice boiling with oil

5. 5

   Step 5: Drain promptly in a colander and fluff gently with a fork. Cool completely until no steam remains before stir-frying.

   Uses just-tender cooked rice

6. 6

   Step 6: Finely chop the garlic (1 tbsp) and all selected vegetables. From the ¼ cup chopped green onions, reserve exactly 2 tbsp for garnish; keep the other 2 tbsp with the stir-fry vegetables.

   Uses 1 tbsp finely chopped garlic · ¼–½ cup finely chopped carrot · ¼ cup finely chopped bell pepper · ¼ cup finely chopped green beans · ¼ cup finely chopped green onions, divided (about 4 stalks) · ¼ cup optional finely chopped cabbage · 1 optional slit green chili

7. 7

   Step 7: Heat the 2 tbsp stir-fry sunflower oil in a wok or wide pan over high heat. Add the prepared garlic and fry for 30–40 seconds until fragrant without burning.

   Uses 2 tbsp sunflower oil for stir-frying · Garlic only, other prepared vegetables remain aside

8. 8

   Step 8: Add the prepared carrot, bell pepper, beans, optional cabbage and chili, and the stir-fry portion of green onions. Fry over high heat for 2–3 minutes until the raw bean flavor is gone while the vegetables remain crunchy.

   Uses fragrant garlic in hot oil · Chopped vegetables plus 2 tbsp cooking green onions, excluding reserved garnish

9. 9

   Step 9: Add the 1 tbsp soy sauce, optional 1 tsp rice vinegar and optional ½ tsp sugar. Keep the heat high and proceed promptly so the vegetables do not soften.

   Uses crunchy stir-fried vegetables · 1 tbsp naturally brewed soy sauce · 1 tsp optional rice vinegar · ½ tsp optional sugar

10. 10

    Step 10: Immediately add all the fully cooled rice from step 5, ¼ tsp initial salt and ½ tsp black pepper. Toss and stir-fry for 2 minutes over high heat. Taste and add extra salt or soy sauce only if needed.

    Stir-fry rice · 2 minUses sauce-coated stir-fried vegetables · cooled cooked rice · ¼ tsp initial salt · ½ tsp coarsely crushed black pepper · Extra salt only after tasting finished fried rice · Extra soy sauce only after tasting finished fried rice

11. 11

    Step 11: Garnish with the reserved 2 tbsp green onions from step 6 and serve immediately.

    Uses finished vegetable fried rice · Reserved 2 tbsp garnish green onions