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Mixed Vegetable Fried Rice (With or Without Egg)

Super easy, delicious & nutritious one-pot meal that is perfect for kids. Serve it for a party or pack it in your lunch box!
Course Main Course
Cuisine Indo Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 3 fat cloves of garlic finely minced
  • 1 egg lightly beaten (optional)
  • 1/4 cup carrots cut into thin strips
  • 1/4 cup baby corn cut into strips
  • 1/4 cup button mushrooms sliced
  • 14 cup green bell pepper capsicum, deseeded and cut into thin strips or finely chopped
  • 1/4 cup sugar snap beans or french beans cut into 1" pieces
  • 1 tablespoon spring onion greens
  • 5 cups cooked white rice (a day old works best)
  • 1/2 teaspoon rice wine vinegar or regular vinegar
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • salt & pepper to taste

Instructions

  • Heat oil in a wok or kadai and on a medium-low heat, fry the beaten egg and quickly scramble and cook it until just done. Do not overcook. Remove on a plate.
  • Add some more oil to the wok and on a medium heat fry the garlic for a few seconds before tossing in the carrot strips. Fry on a high heat till the colour changes from bright orange to a paler shade.
  • Toss in the baby corn and sugar snap beans or french beans and continue to cook on a high heat for another minute.
  • Finally, add the mushrooms and the bell peppers and fry for about half a minute.
  • Add the cooked rice, salt, pepper, sesame oil, soy sauce and vinegar and toss everything together on a high heat till everything is mixed well.
  • Garnish with spring onion greens & serve hot with any accompaniment of your choice