Vegetable fried rice is a fast and easy meal to prepare and it is right up there in flavour town as far as I am concerned. So, let’s see, why do I say that it’s super fast to make? From start to finish (Once you start cooking) ten minutes is all you need and the simple vegetable fried rice is done!
What about the tasty part? The fast cooking seals in all the flavours while the wide wok that I chose to use ensures that the vegetables do not sweat on each other.
And, the vegetable fried rice nutritional aspect? The kaleidoscope of all the different coloured vegetables ensures that you derive as much nutritional benefits as possible from them. The fresh vegetables that are in this dish (preferably the ones in season) are the best. Frozen ones also work if the fresh ones are not available.
I love it when my fast and easy vegetable fried rice has an array of different flavour dimensions playing on my tongue. It’s normally salty, sweet, tangy and spicy. On some occasions I do add green chillies for that zing and spiciness but in this instance I did not do this because there were small children who would not have appreciated it.
Something to bear in mind is that the list of vegetables in this recipe should not tie you down at all or limit you. Feel free to experiment, omit, add, and so forth to your heart’s content.
Preparation of the vegetable fried rice is key because once you start cooking the pace is crazy! You will be highly pressed to keep everything moving. Assemble all your ingredients and try to have them approximately the same size so that they can cook evenly.
My twist to this dish is fried potatoes! Some of you right now might be going like WHAT?!! Yes!! It does totally work in this dish. The flair and vibe that it adds propels this meal to the stratosphere because the flavour just elevates!
If you find that your vegetable fried rice is more on the tangy side after adding the apple cider vinegar then try some sugar. Start off with a pinch, assess, then add more if required. You could also add tomato sauce of barbecue sauce.
So now, let’s get cracking and cook.
- 1 Large onion
- 1 Tbs Ginger and garlic – finely minced
- 1 Large carrot – diced
- 1/2 Cup blanched green Peas
- 1/2 Cup blanched broccoli
- 1/2 Cup blanched french beans
- 1/2 Cup zucchini/ courgettes
- 1/4 cup each red, green and yellow hoho (Bell pepper)
- 1/4 cup Spring onions (white part)
- 1 Cup 1/2″ fried potatoes
- 1.5 Cups left over rice
- Handful of dhania (coriander) leaves
- Handful of green leafy part of spring onions
- 3 Tbs of vegetable oil or more as may be required
- Freshly cracked black pepper
- Salt to taste
- Dash of light soy sauce
- 2 tsp apple cider vinegar/freshly squeezed lemon juice
- Pinch of sugar (Optional) You can also use tomato sauce or barbecue sauce
- Pre heat your oil in a wok or wide pan until it shimmers, almost smoking then add onions. Cook them until they turn translucent.
- Add the ginger and garlic, cook for a minute to release their oils and aroma.
- Throw in the carrots and cook until they start to soften then add the blanched green peas, broccoli and zucchini.
- Toss and ensure that everything mixes in completely then give it a minute for the vegetables to warm through.
- Add salt to taste and freshly cracked black pepper.
- Add the fried potatoes, white part of spring onions and left over rice. Toss and mix everything together.
- At this point add a dash of soy sauce and apple cider vinegar.
- Add the optional pinch of sugar if required.
- Lastly add the dhanial leaves and green leafy part of spring onions. Toss together one last time, taste for seasoning and if satisfied, serve.