Vegetable Fried Rice

Chinese cuisines have been adapted so well in Indian delicacies that nowadays we see many Indo Chinese food items almost everywhere. Chinese food usually involve soya sauce, chilli sauce as a major component in cooking. Chinese food items are prepared by tossing food on a high heat in a wok. This is the major idea behind Chinese food.
Here I share with you the Vegetable fried rice which is a Indo Chinese delicacy which one can't resist from devouring.

Ingredients:
Basmati Rice/Long Grain Rice- 1 cup (soaked in water for 15-20 minutes)
Water-2 cups
Carrot-1 cup very finely chopped
Spring onion- 1 cup finely chopped
Cabbage- 1 cup finely chopped
Capsicum/Bell pepper- 1/2 julienned
Dark Soya sauce- 4 tbsp.
Tomato ketchup-1 tbsp.
White pepper powder-1 tsp
Oil-2 tbsp. + 1 tsp
Vinegar-1 tsp
Salt to taste

Recipe:

1. Chop and get ready with all veggies before starting to prepare veg fried rice.
2. Pressure cook basmati rice in 2 cups of water,1 tsp of oil up to 1 whistle. Let the pressure release and then using a fork just separate the grains of cooked rice and allow it to cool down completely.
3. In a nonstick wok add 2 tbsp. oil and when hot pop in onions and toss. Chinese cooking calls for high flame, so do not lower the flame.
4. Now add half the cup of spring onions and toss again.
5. Now pop in carrots and toss and let it cook for a minute.
6. Then add cabbage and toss and cook on high heat.
7. Now add julienned bell pepper and toss over again.
8. Now add pepper powder, dark soya sauce and mix.
9. Add salt to taste and also add chilli sauce to it and mix.
10. Now add ketchup and mix again.
11. Once done add cooked cooled basmati rice to it and toss for 1-2 minutes or mix with the help of fork or make use of a pasta spoon or server and cook on high heat for another 1-2 minutes so that all flavours get incorporated.But do take care as not to break the grains to much possible extent. Vigorous mixing if done will break the cooked long rice grains.Add vinegar at this stage.
12. Vegetable fried rice is ready to serve.  Garnish with remaining spring onion greens. Enjoy as it is or with ketchup on side.

Note:
Chinese cooking calls for high heat and also tossing is very important. If you find tossing difficult just the same thing can be achieved with the help of a pasta spoon or fork.
Prior chopping is essential or else you will be left with burnt dish because the process of cooking is so fast that there is no much time to get things ready in between.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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