Name: Chinese Veg fried rice recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Ingredients: Boiled cooled non sticky rice 1 big bowl; Sesame oil 2 tablespoons; Onions big 2 finely chopped; Garlic cloves 5 finely chopped; Carrots medium size 2 diced into small cubes; Purple cabbage 1/2 chopped into fine pieces 180 grams; French beans finely chopped 1/2 cup . 120 grams .; Salt as required; Soy sauce 2 tablespoon; Hot sauce 1 tablespoon; White pepper 2 teaspoons; sugar 1 teaspoon; Green onions 4 tablespoons .

Ingredients Serving: 4

Boiled cooled non sticky rice 1 big bowl
Sesame oil 2 tablespoons
Onions big 2 finely chopped
Garlic cloves 5 finely chopped
Carrots medium size 2 diced into small cubes
Purple cabbage 1/2 chopped into fine pieces 180 grams
French beans finely chopped 1/2 cup . 120 grams .
Salt as required
Soy sauce 2 tablespoon
Hot sauce 1 tablespoon
White pepper 2 teaspoons
sugar 1 teaspoon
Green onions 4 tablespoons .

Instructions

In a wide deep pan , heat oil .
Add the chopped garlic . Fry for few seconds till it releases aroma .
Add finely chopped onions . Sauté till it turns pink .
Add the red cabbage pieces .
Sauté it for two minutes till the raw smell leaves .
Add the carrots and beans .
Toss all the ingredients well .
Don’t over cook the vegetables . I didn’t add any water in this recipe .
The carrots and beans would turn crunchy . Don’t let the veggies to discolour .
Quickly add the sauces .
Adjust salt .
Now add the cooled rice and give a fine toss . Don’t break / mash the grains . Toss well so that the veggies , sauces and rice combined well .,
Add sugar .
Once the fried rice looks glossy and smells aromatic . Switch off the flame .
Garnish with spring onions . Toss and serve hot.

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