In This article explained how to prepare a quick and delicious restaurant-style vegetable fried rice at home. The instructions are provided , focusing on achieving the perfect “grain-separated” texture essential for fried rice.
Rice Preparation: Using high-quality Basmati rice, boiling it with vinegar and oil to ensure the grains don’t stick, and keeping it slightly “al dente” rather than overcooked.
High Heat Cooking: The vegetables are sautéed on high flame to maintain their crunchiness (described as “kurum-kurum” in Tulu).
Flavoring: A combination of soy sauce, chili sauces, and a generous amount of black pepper is used to provide the signature restaurant zing.
Detailed Recipe Guide
Ingredients
Rice: 2 cups Basmati rice, Water, Salt (to taste), 2 tbsp Olive oil, 1 tbsp Vinegar.
Aromatics: 40ml Olive oil, 1-inch Ginger (finely chopped), 1 whole Garlic bulb (peeled and chopped), 1 bunch Spring Onion bulbs.
Vegetables: 5-6 Beans (chopped), 1 medium Carrot (julienned), ½ Cabbage (shredded), 2-3 Green Chilies (chopped), 1 large Capsicum (sliced).
Seasoning & Sauces: 1 tsp Salt, 1 tsp Black pepper powder, 1 tbsp Red chili flakes, 2 tbsp Dark Soy sauce, 1 tbsp Red chili sauce, 1 tbsp Green chili sauce, 2 tbsp Vinegar.
Garnish: Chopped Spring Onion greens.
Preparation Steps
1. Preparing the Rice
Boil water with enough salt so it tastes like “seawater.”
Add 2 tbsp olive oil and 1 tbsp vinegar to the water. This prevents the rice from breaking or sticking.
Add the soaked Basmati rice. Cook until done but still firm. Do not overcook.
Drain the water and spread the rice out to cool and become “grainy”
2. Sautéing Aromatics
Heat 40ml olive oil in a large wok/pan on high heat.
Add finely chopped ginger, garlic, and the white bulbs of the spring onions. Sauté until fragrant.
3. Cooking the Vegetables
Add beans, green chilies, and carrots.
Keep the flame high throughout to ensure the vegetables stay crunchy.
Add the shredded cabbage and sliced capsicum.
4. Adding Sauces and Seasoning
Add salt, black pepper powder, and chili flakes.
Pour in the dark soy sauce, red chili sauce, and green chili sauce.
Add 2 tbsp of vinegar and toss everything quickly.
5. Final Assembly
Add the cooked and cooled Basmati rice to the wok.
Mix gently so the rice grains don’t break.
Garnish with the green parts of the spring onions.
Serving Suggestion: Serve hot with Tomato Ketchup or Schezwan Chutney.
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