Vegetable Fried Rice by Tarla Dalal

Fried rice is most popular and famous when one thinks of Chinese cuisine. . . It is quick and easy to make and tastes best when served with vegetable manchurian or mixed vegetables in a spicy sauce. . .

Ingredients

Oil 3 Tablespoon
Shredded cabbage 1/2 Cup (8 tbs)
Finely chopped spring onion whites 1/2 Cup (8 tbs)
French beans 1/4 Cup (4 tbs) , blanched, cut diagonally
Thinly sliced carrot 1/2 Cup (8 tbs) , blanched
Finely chopped celery 1 Tablespoon
Thinly sliced capsicum 1/2 Cup (8 tbs)
Salt To Taste
Soy sauce 1 Teaspoon
Cooked rice 2 1/2 Cup (40 tbs)
Chinese five spice powder/Black peppercorns (kalimirch) powder 1/2 Teaspoon
Finely chopped spring onion greens 1/4 Cup (4 tbs)

Directions

MAKING

1. In a kadai/wok, heat oil, and sauté cabbage, spring onion whites, carrots, celery, French beans and capsicum for 3 - 4 minutes.

2. Now add salt, rice, and soya sauce, and sauté for a couple of minutes. Add five spice powder or pepper powder and cook for a minute.

3. Mix in spring onion greens and cook for a minute. Turn off stove.

SERVING

4. Serve the rice immediately with soya sauce, chili sauce, and chillies in vinegar.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 266Calories from Fat 102

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 187 mg7.79%

Total Carbohydrates 37 g12.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet