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Vegetable Fried Rice

VEGETABLE FRIED RICE
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Vegetable Fried Rice Recipe, How To Make Vegetable Fried Rice Recipe

This recipe produces fried rice with individual grains and is lightly seasoned to allow the flavor of the rice.

About Recipe

How to make VEGETABLE FRIED RICE

(8 ratings)
4 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
VEGETABLE FRIED RICE
Author : Vahchef
Main Ingredient : Vegetables
Servings : 4 persons
Published date : November 10, 2016


Ingredients used in VEGETABLE FRIED RICE
• Ajwain seeds - 1 tea spoon.
• Basmati rice - 2 cups.
• Salt - to taste.
• Butter - 1/2 slice.
• Cloves - 2 numbers.
• Garlic - 5 numbers.
• Ginger - 1 small.
• Cabbage - 1 tablespoon.
• Capsicum or green bell pepper - 1 numbers.
• Beans - 10 numbers.
• Carrot - 1 number.
• Water - 3 cups.
• Onion - 1/2 number.
• Green chillies - 5 numbers.
• Black pepper ground - 1 tea spoon.
Method:
  • Soak the rice for halfan hour. Cook it in a rice cooker by adding 1teaspoon of oil, ajwain seeds, salt to tats and 2 number of garlic.
  • When the rice is done take it out and spread it on a plate. Cut all the vegetables in lengthwise it should be thinner in width.
  • In a pan add butter, saute cloves, onion, ginger, garlic(shredded), green chillies when the raw smell of ginger and garlic is done, add all the vegetables and saute it until cooked Add a little salt to it.
  • If you want you can also add soya sauce at the end. Mix this vegetable and rice well along with freshly ground pepper.
  • Serve it with raita are any gravy.





Cooking with images







 

Comments & Reviews

 

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Recent comments

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vahuser Posted on Sat Aug 18 2012

its very tasty and made easy thank you

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vahuser Posted on Fri May 06 2011

I made it and it came out very tasty.... i added scrambled egg to make it a egg fried rice...

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vahuser Posted on Fri Apr 10 2009

You did not mention the quantity of rice.

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vahuser Posted on Sat Sep 20 2008

I made it today,its very testey.we liked it very much. Thanks for the good recipe.I didn't use cloves.

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