Simple Vegetable Fried Rice-Indian Version-One pot meal

Simple Vegetable Fried riceAt my house, dinner is either one pot meal or tiffin. Rarely I make Rasam and Kootu combination also. I make this simple vegetable fried rice often. My son terms it as “boiled rice” as according to him, rice has to be fried with lot of oil in hot kadai. But sadly the ones served in restaurants has so much of cheap oil and some eateries use only cold rice to make fried rice. I leave it to your imagination what is meant by “{c}old” rice.

 

Here is a recipe of Simple Vegetable Fried rice. I like this fried rice version for two reasons. First obviously it is very easy to make and more important one is the amount of vegetable you can silently push into this version. I use only pepper powder and salt for spice and remaining flavor comes out of the veggies only.  Here is the recipe for the same.

 

Simple Vegetable Fried rice
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Simple Vegetable Fried rice
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 


Course: dinner, Main Course
Cuisine: Indian
Servings: 4 people
Ingredients
  • 1 and 1/2 Cup Basmati rice Soaked in warm water for 30 min
  • 1 No Capsicum Slit into thin strips
  • 1 No Carrot Slit into thin strips
  • 1/2 Cup peas Fresh/Frozen
  • 6 Nos Buld of Spring onion Cut into thin pieces
  • 10 Nos French beans Cut into thin pieces
  • 4 Tbsp Green portion of Spring onions Cut into thin pieces
  • 1 Tsp Salt
  • 1/2 Tsp Pepper powder
  • 4 Pod Garlic Minced (Optional)
  • 2 Tbsp Oil
Instructions
  1. Wash 2 times and soak basmathi rice in warm water for atleast 30 minutes. Drain water and cook basmathi rice with water. I use  2 cups of water for 1 and 1/2 cup of rice. Soaked basmathi would have already absorbed water. Adjust water to the quality of basmathi rice. Use good quality basmathi rice as it is the base for the flavor of the dish.  I add 3/4 Tsp salt to the rice when rice is 3/4th cooked. I use rice cooker which makes this easy. 

  2. In a kadai, heat oil and wait till oil reaches smoking point. Add Garlic, Carrots and peas and fry for 2 minutes in high flame with constant stirring. Add capsicum and beans next and fry for 2 more minutes along with remaining salt and pepper. 

  3. Now add the onion bulb and stir in till raw smell disappears. Vegetables should be only 3/4th cooked and should be firm and crunchy. 

  4. Switch off the flame and add the green portion of the spring onion. 

  5. Once rice is done, spread rice in a wide bottomed vessel and cool till warm. Add the cooked vegetables to the rice. 

  6. Serve hot with Raita or Pappad.

Recipe Notes

*Rice tastes best when hot. My son loves it as lunch box dish also, but I somehow find it very bland. 

 

*Vegetables should be cut into thin long strips so that they stay crunchy. Right level of cooking of vegetables render taste.

 

*Initially the amount of green of spring onion might look more. But when added with warm rice, it shrinks. So do not worry. I normally use one full bunch of spring onion (both bulb as well as green).

 

*Green of spring onion makes it aromatic and tasty. Needless to say that it is healthy.

Simple Vegetable Fried rice – Step by Step instructions

 

*Wash and soak basmathi rice for 30 minutes. Drain and cook with water till grains separate. Add 3/4 Tsp of salt with rice.

*Cut Carrots, Capsicum, beans into thin strips. Cut spring onion bulb as well as the green portion. Simple Vegetable Fried rice

*Heat oil in a kadai and cook carrots and peas in oil followed by beans and capsicum. Fry for 2 minutes each in high flame.Simple Vegetable Fried rice

*Add salt, pepper along with onions and saute for 2 more minutes. Switch off the fire and add the green portion.Simple Vegetable Fried rice

*Mix the cooked vegetables with cooked rice well.

*Serve hot with raita or pappad.

 

Related: Did you try Vazhakkai podi rice. It is an authentic Tanjore cuisine food and is very good picnic food and lunch box recipe.

Do leave your comments in the section below. Alternately you can leave your comments in any of my social media links in this page. 

 

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