This mixed veg rice is so easy to prepare and is a One Dish Meal,can be served with any raitha.The chinese prefer to make this kind of fried rice with leftover rice preserved in the refrigerator,as the rice kernels are well seperated and non-sticky…The best way is cook rice and cool well before starting this dish.This is my choice of veggies and sauces..you can do with what you have at hand and try…The only thing is you need to chop veggies finely where you need a culinary skill..!!
Things you need
Cooked rice – 1 big bowl Let cool completely
Onion – 1 finely chopped
French Beans – 10 finely chopped
Carrot – 1 small finely chopped
Yellow,Red and Orange Capsicums – a quarter of each finely chopped
Garlic – 2 big pods grated
Spring onion – 4 stalks finely chopped
Boiled Egg – 1 only white part sliced
Olive Oil – 2 tbsps
Soy Sauce – 2 tbsps
Chilli Sauce – 2 tsps
Salt and Pepper for seasoning
Maggi chicken Stock Cube – 1 dissolve in 200ml of hot water
Chop all the veggies finely and Grate the garlic pods as shown.The more the colours the more the vitamins and minerals.
Heat the large Wok/Kadai and drop the Olive oil,and add the garlic first and stir,now add the hard veggies first i.e Onion,beans and Carrot finely chopped and stir for 3-4 mins on high.
Now add the soft ones such as the Capsicums and spring onions and stir 2 mins lower heat and add the sauces and chicken stock prepared and cover 2 mins.
Now add the cooked rice and stir on high heat for 4 mins and sprinkle salt and pepper and combine.
Transfer into serving dish and sprinkle with the boiled egg white slices and serve with Raitha.
Garnished with tender red raddish flower cuts and cilantro.
If you want this to be a complete vegetarian rice substitute the chicken stock with vegetable stock and avoid egg.Thats it..