Vegetable Chinese Fried Rice

Servings: 4 persons

Ingredients:

Kalijira Rice or Atop Chal Goldana - 3 cups

Beans - 2 cups, chopped into small squares (as shown)

Capsicum - 2 cups, chopped into small squares (as shown)

Carrots - 1/2 cup, chopped into small squares (as shown)

Soya Sauce - 1 tbsp

Chilli Sauce - 1 tbsp

Aji Na Moto - 1/2 tsp

Salt - To taste

Oil - 1/4 cup

Prepare Rice:

1. Wash and boil rice with salt till half-cooked (about 10 minutes on stove-top for 3 cups of kalijira).

2. Drain water and spread rice on absorbent paper and let cool. Sprinkle 1/2 tbsp white oil to keep grains separate.

Prepare Vegetables:

1. Heat 2 tbsp oil, fry the chopped vegetables individually on low heat and keep aside. Vegetables should be soft and not deep fried.

Cooking Procedure:

1. Heat 4 tbsp white oil, keep heat on medium setting.

2. Add rice and stir on low heat for 2 minutes.

3. Add chilli and soya sauce. Mix well till the rice is evenly browned.

4. Add ajinomoto and the fried vegetables. Mix and fry for 7-8 minutes on low heat.

Serving:

Cooking Tips:

• Adjust the soya sauce quantity depending upon browning of the rice (light brown is adequate).

• Chinese fried rice tastes better if eaten a day after it is prepared.