Easy Veg Fried Rice Recipe
A quick and flavorful veg fried rice made with leftover rice, fresh vegetables, and simple sauces. Ready in just 10 minutes, perfect for busy days and better than takeout.
Ingredients
- 3 cups cooked rice
- 1 tablespoon ginger garlic paste
- ½ tablespoon oyster sauce
- 1 tablespoon oil
- salt to taste
- ¼ tablespoon black pepper
- 1 tablespoon green chili sauce
- ⅓ cup chopped tomato
- ⅓ cup chopped onion
- ⅛ cup chopped bell pepper
- ⅛ cup chopped carrot
- ⅓ cup chopped cabbage
Instructions
Preparation
- Since fried rice cooks very quickly, it is best to prepare everything before you turn on the stove. Chop all the vegetables thinly so they cook fast and evenly.
Cooking
- I am using the same Chinese cast Iron wok, if you don’t have it, a large karahi or skillet works fine. Place a wok on the stove and heat it over a high flame. Add the 1 tablespoon oil and let it get hot.
- Add all the chopped vegetables along with the 1 tablespoon of ginger garlic paste and salt to taste. Stir quickly on high heat and cook for about 1 minute so the vegetables stay slightly crisp.
- Add the 3 cups of cooked or leftover rice, ½ tablespoon oyster sauce, 1 tablespoon green chili sauce, and ¼ tablespoon black pepper. Toss everything well and stir with firm movements so the rice mixes evenly with the sauces.
- Cook for another 1 to 2 minutes on high heat until everything is heated through and well combined.
- Your fried rice is ready to serve hot.
Notes
- Always use cold or leftover rice so the grains stay separate.
- Cook on high heat for the best flavor and texture.
- Do not overcook vegetables, keep them slightly crisp.
- Serve immediately for the best taste and freshness.
Nutrition
Calories: 410kcal