Veg Fried Rice

Veg Fried Rice is simple, filling, and great for days when you want a fast meal without too much heaviness.

Ingredients

• 4 cups Cooked rice, cold and day-old
• 1 Carrot, small dice
• 1/2 cup Green beans, sliced
• 1 Capsicum, diced
• 1 cup Cabbage, shredded
• 1 tbsp Garlic, minced
• 1/2 cup Spring onion, chopped
• 2 tbsp Soy sauce
• 1/2 tsp White pepper, ground
• 3 tbsp Vegetable oil
• 1 tsp Sesame oil
• to taste Salt

Steps

1. Serves 2. Use rice cooked the day before and chilled; freshly cooked rice steams instead of frying and turns to paste.
2. Break the cold rice apart with wet hands so there are no clumps before you start.
3. Heat a wok until it smokes, add the oil, and fry the garlic for 20 seconds.
4. Add the carrot and beans first, then the capsicum and cabbage, tossing on high for 2 minutes so they stay crisp.
5. Tip in the rice and press and toss it against the hot metal for 3 minutes until the grains are separate and lightly toasted.
6. Pour the soy sauce down the side of the wok so it sizzles as it hits, then toss to distribute.
7. Season with white pepper and salt, stir through the sesame oil and spring onion off the heat, and serve at once.

Nutrition

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• Veg Chowmein
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• Egg Fried Rice
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