Veg Stir-fried rice

This is Chinese style stir-fried rice. A delight for the vegetarians and a change for the non-vegetarians (See variations). Its extremely easy to prepare and is a complete meal in itself because of all the vegetables that go along with it. It has a disticnt chinese taste because of the soya sauce and MSG. Here are the ingredients that you would be needing for this dish.


Ingredients

500 gms (total) of the following vegetables:

• Red Onions
• Bean sprouts (optional)
• Carrots
• Pointed Cabbage or Spitskool (Can use regular cabbage if spitskool is unavailable)
• Broccoli
• French beans
• Capsicum (Shimla mirch)
• Button mushrooms

Cut the vegetables as shown in this photo

500 gms Full boiled rice (Non glutinuous)


Ajinomoto (MSG - Mono Sodium Glutamate) to taste
Salt to taste
3 tbsp soya sauce
1tsp black pepper powder
2 tsp ginger garlic paste
1 tbsp Oil



Method

Note: All cooking on high flame only.

[1] Heat the oil in a wok and add ginger garlic paste.

[2] After 5 seconds add the onions and fry for 10 seconds

[3] Add carrots, beans, broccoli and fry for 20 seconds


[4] Add the remaining vegetables, add 1 1/2 tbsp soya sauce and fry for 20 seconds

[5] Now add the rice, sprinkle salt & MSG and then mix well with the veges.


[6] Once mixed, add the remaining soya sauce, mix well for 30 seconds and serve hot.

[7] Enjoy Veg stir-fried rice.



Variations

• Break an egg in the beginning and scramble it
• Put boiled chicken shreds as one of the additions to rice
• Increase or decrease vegetables as according to your liking
• Have the rice with a little tomato ketchup
  

Gotchas

• Not recommended to put vegetables not mentioned in this recipe like peas, cauliflower, etc. This makes the taste more Indian than Chinese.
• Pay attention to the amount of salt you add as Ajinomoto as well as soya sauce are themselves salty.
• Add vegetables in the order mentioned as the most dense veges go in first (and hence are cooked for a relatively longer period of time)
  
• All cooking is done on high flame.
• Ginger garlic paste sputters in hot oil. Take care.
• Do not overcook as then the crunch of the vegetables will go off.