Description
A flavorful and easy-to-make Fried Rice recipe using basmati rice and fresh vegetables. This Indian-inspired dish features a quick stir-fry technique that keeps the vegetables crunchy and the rice perfectly separated, making it a perfect main course for a wholesome meal.
Ingredients
Units
Scale
Rice
- 1 cup Basmati rice
- 1 1/2 cups Water
- Dash of salt
- 1 teaspoon Oil (for cooking rice)
Vegetables & Seasonings
- 1 Carrot, finely chopped
- 12 Baby beans, finely chopped
- 5 Baby corn, finely chopped
- 4 sprigs Spring onion, chopped
- 3 tablespoons Oil (for frying)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Sugar
Instructions
- Cook Rice: Rinse the basmati rice thoroughly and soak it in hot water for 10 minutes. Cook the soaked rice with 1 ½ cups of water in a pressure cooker for 3 whistles. Once cooked, spread the rice on a plate to cool, sprinkling a dash of salt and a teaspoon of oil. Refrigerate the rice to enhance the texture, preferably using leftover rice for best results.
- Prepare Vegetables: Finely chop the carrot, baby beans, and baby corn so they cook quickly and evenly while retaining some crunch.
- Heat Oil and Fry Veggies: Heat 3 tablespoons of oil in a wok or a broad pan on high flame until hot. Add the chopped vegetables along with ½ teaspoon sugar, and stir-fry quickly for about a minute. Toss the vegetables often to achieve a slight smokey flavor, which requires a sufficient amount of oil.
- Add Seasoning: Sprinkle ½ teaspoon black pepper powder and the chopped spring onion to the vegetables. Fry everything together briefly to enhance the aroma and flavor.
- Combine with Rice: Add the cooled, cooked rice to the vegetables in the hot pan. Stir continuously on high heat until the rice is heated through and begins to crackle, indicating the perfect texture and readiness to serve.
Notes
- Any cooking oil such as sunflower, olive, or sesame oil can be used based on preference.
- Using refrigerated leftover rice improves the texture and prevents mushiness in the fried rice.
- For an Indo-Chinese twist, add ajinomoto and soy sauce to the recipe.
- White pepper can be substituted for black pepper for a milder and more colorful result; use ¼ teaspoon if doing so.
- The addition of sugar helps to retain the color of the vegetables.
- Any type of rice can be used, but it should be cooked with less water to ensure separate grains.
- Vegetables should be cooked just enough to retain their crunchiness to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
