Whenever I visit to eat Chinese meal outside in some restaurant, my last order will be Vegetable Fried Rice. I dont know why but I feel that, no Chinese meal would be complete without fried rice. And I personally believe that the quality of Chinese chef can be quickly identified by the taste of his Vegetable Fried Rice (I know few of you will be angry on hearing this), but this is my personal belief.
One of my Chinese Chef friend has given me really good tip: To keep the rice grains separate, spread the cooked rice grains on a tray and allow it to cool. Rub little oil on the cooked rice and keep aside till we need it to cook. This will gather lots of compliments to your chinese dish.
Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
2 cups rice (Basmati would be preferable)
Vegetable parts you can cut square, diagonal, strips, etc. whatever style you want.
1/2 cup french beans, cut into thin strips or the way you like it in rice
1 cup chopped spring onions whites
1/2 cup carrot, cut into julians (long thin strips)
1 tbsp chopped celery (optional, as this is not easily available in Indian market)
1/2 cup shredded capsicum
1 tsp soy sauce
1 cup chopped spring onion greens
1 tbsp oil
salt to taste
Heat the oil in a pan.
Add all vegetables, spring onion whites and ajinomoto.
Saute over a high flame for 3 to 4 minutes till the vegetables soften. You can keep them crunchy as well. Again it depends upon your taste buds.
Add the rice, soya sauce, spring onion greens (Why this is at last? Because if spring onion greens are cooked along with other vegetables, it will become soggy and we need it to be crunchy) and salt.
Mix well and saute for 2 minutes.
Serve really very hot.