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Veg Fried Rice

Prep Time: Under 15 min

Cook Time: Under 15 min

Serves: 3 people

Yield: Makes around 4-6 servings depending on the additions made 

Ingredients

For the Basic Fried Rice
• 3 cups cooked rice, see Tips
• 1/4 cup minced Scallion (Green Onion), sliced thinly - green and white separated
• 1/4 cup Red Bell Pepper, see Tips
• 1/2 cup Green peas
• 1/4 cup Green Beans
• 1/4 cup Carrots
• 1/4 cup Cabbage
• 1/4 cup Celery
• 2 tbsp Soy Sauce (or Tamari), or to taste
• 1 tbsp Sesame Oil, see Tips
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, peeled and minced, see Tips

Optional Additions
• 1 tsp Chilli sauce, or to taste
• 1/8 tsp Vinegar

Optional Protein Additions
• 1/2 cup Baked Tofu (or)
• 1/2 cup Fried Extra Firm Tofu (or)
• 2 Eggs, scrambled or hard boiled (or)
• 1/2 cup Soya Chunks (meal maker/TVP) (or)
• 1/2 cup fried cubed Tempeh (or)
• 1/2 cup crumbled Seitan (or)
• 1/2 cup Edamame

Tips

 
1. Rice: You can use 3-4 cups of rice for this recipe. If you do not have leftover rice, then you would have to a little bit of prep of cooking and cooling the rice. Preferably you want the rice to be a little separated, not as much as say a pulao recipe  and not a mushy rice either. See step 1 for details on how to cook the rice for this.
 
2. Bell pepper (Capsicum): You can use any color you like. I use the Red variety for their health benefits, superior to that of the green variety.
 
3. Sesame oil: I usually use a chilli + sesame oil mix for the spiciness. But you can use regular sesame oil and add chilli sauce additionally. You can also use the toasted sesame oil towards the end if you like. If sesame oil is not your thing, just add regular vegetable oil.
 
4. Ginger: Depending upon the quality and taste preference, you might need add more or less ginger (ditto for garlic) 

Method

 If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated). I use 1 cup raw rice that I cooked in 1-1/2 cups water with 1 tsp vegetable oil. I, at times, also add salt which is optional. Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes. Cool as mentioned in the first line.

Heat a wok (or any skillet) in high heat. Make sure to keep all the ingredients already. Add the sesame oil, followed by scallion whites, ginger and garlic.

Stir for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables.  Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole things should take around 30-40 seconds.

If using edamame, thaw it at room temperature or soak in warm water to defrost and add it here. Same for Soy chunks (prep as per package directions and add it here). Seitan can also be added at this point. Rest of the additions, if using, can be added along with rice /or towards the end since they are already cooked. 

Next add the soy sauce (and/or toasted sesame oil + chilli sauce if using). Stir for the flavors to combine. Make sure you don't stir it too much 'cos that might make the rice mushy.

Combine well. If it looks dry, you can sprinkle some water. For it to look closer to restaurant style, you would need to add more oil.

Serve garnished with scallion greens. It tastes best when hot. Enjoy them with Gobi Manchurian, Baby Corn, Manchurian, Vegetable Manchurian or any other side dish of your choice.

        

                                                                             

 

                                                                               

2. Shahi Paneer

Ingredients

		Paneer (cottage cheese)	400 grams
	Onion ,quartered	2 large
	Oil	2 tablespoons
	Cloves	3
•	Black peppercorns	4-5
•	Cinnamon	2 one inch sticks
•	Bay leaf	1
•	Green chillies,slit	2
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Cashewnut paste	1/4 cup
•	Yogurt	1/2 cup
•	Cream	1/2 cup
•	Saffron (kesar)	a pinch
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste

Green cardamom powder                              1/4 teaspoon

Method
 
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. 

                                                                             
Dhokar Dalna                                                        

Ingredients

250 grams Chana Dal or split chick peas 6 tablespoon Cooking oil 2 Tomato 1 teaspoon Cumin or jeera 2 teaspoon Cumin powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Garam Masala 4 Bay leaves (Large) 1 tablespoon Ghee 3 tablespoon Ginger chili paste 2 teaspoon Salt

1 Prepare the Chana Dal paste: Soak Chana Dal for 6-7 hours in water(room temperature). Drain out the excess water. Add 2 Tea spoon of Ginger Chili paste, 1 Tea spoon of salt and � Tea spoon of sugar. Grind the ingredients using a mixer/grinder. Grind it in mixer to form a smooth paste of Chana dal.

2. Heat 2 tea spoon of oil in a deep pan or kadai for 2 mins. Add the Chana Dal paste and fry it till the semi-liquid state is lost (dry the paste)

3 Take a dish and spread 4-5 drops of oil on the surface and spread it. Take the paste from Kadai and spread it evenly on the plate

4 Cut the spread into diamond shaped cubes and keep them aside. Now add 5 Table spoon of oil in the kadai and allow it to heat (4 minutes). Deep fry the diamond shaped cubes in the heated oil

5 Keep the fried cubes aside.

6 Add Cumin seeds and bay leaves to the left over oil in Kadai and fry it for 30 seconds

Directions

1 Prepare the Chana Dal paste: Soak Chana Dal for 6-7 hours in water(room temperature). Drain out the excess water. Add 2 Tea spoon of Ginger Chili paste, 1 Tea spoon of salt and � Tea spoon of sugar. Grind the ingredients using a mixer/grinder. Grind it in mixer to form a smooth paste of Chana dal.  2 Heat 2 tea spoon of oil in a deep pan or kadai for 2 mins. Add the Chana Dal paste and fry it till the semi-liquid state is lost (dry the paste) 3 Take a dish and spread 4-5 drops of oil on the surface and spread it. Take the paste from Kadai and spread it evenly on the plate 4 Cut the spread into diamond shaped cubes and keep them aside. Now add 5 Table spoon of oil in the kadai and allow it to heat (4 minutes). Deep fry the diamond shaped cubes in the heated oil 5 Keep the fried cubes aside. 6 Add Cumin seeds and bay leaves to the left over oil in Kadai and fry it for 30 seconds  7 Add the cut tomatoes and allow it to cook for 2 minutes

8 Add the Ginger Chili paste (2 Table spoon), Turmeric Powder (1/2 Tea spoon), Cumin Powder (2 Tea spoon), Salt (1 Tea spoon) and Sugar (1/4 Tea spoon). Stir it well for 2 minutes

9 Add 2 cups of water and let it come to boil. Then add the fried cubes

10 Allow it to cook for 5-6 minutes. Add Salt to taste,Garam Masala powder and Ghee . Cover the Kadai with a lid for 1 minute and then turn off the flame

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