Vegetable Fried Rice
Vegetable Fried Rice

Hello, I’m Elise. Today, I will show you a way to prepare vegetable fried rice recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Vegetable Fried Rice Recipe

Vegetable Fried Rice is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Vegetable Fried Rice is something which I’ve loved my entire life. They are nice and they look wonderful.

To bewith this recipe, we have to prepare a few ingredients. You can have vegetable fried rice using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vegetable Fried Rice:

  1. Get 2 cups Basmati rice
  2. Get 2 Spring onion
  3. Prepare 2 Carrots
  4. Take 100 g Cauliflower
  5. Get French beans
  6. Get 100 g Cabbage
  7. Prepare Soya sauce
  8. Make ready 1 Lemon
  9. Get ger garlic paste
  10. Prepare 3-4 Green chillies

Instructions to make Vegetable Fried Rice:

  1. Prepare a mixture of rice, oil, salt, 1/2 tbsp lemon.
  2. Cook the above mixture in a pressure cooker.
  3. Finely chop carrots, spring onion, beans, cabbage and cauliflower.
  4. Add little soya sauce to the cooked rice and mix.
  5. Heat oil in a pan (optional onion).
  6. Add all chopped vegetables except spring onion, ger garlic paste, chillies, 1/2 tbsp soya sauce, salt (only little as rice already as added salt) and stir until it cooks.
  7. Add the spring onion and stir.
  8. Add the rice mixture and stir.

So that’s going to wrap it up with this exceptional dish vegetable fried rice recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.

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