Vegetable Fried Rice

Many of my relatives and friends have liked the fried rice that I make. I have shared this recipe with many of my people. The trick behind tasty fried rice is to use lots of finely cut ginger and garlic and the use of Maggie cubes. I know these cubes are not so good for your health but once in a while indulgence is ok.

Add boiled and shredded chicken pieces for Chicken Fried Rice and scrambled eggs for Egg Fried Rice. So here is the recipe…


2 cups cooked long grain basmati rice,

1 cup of chopped mixed vegetables like French beans, carrot, cauliflower, capsicum, cabbage, mushrooms,

½ cup chopped spring onion leaves,

½ cup lengthwise chopped onion (I use the spring onion),

1 tsp finely chopped ginger, garlic and green chilies,

1 tsp vinegar,

2 tsp tomato sauce,

2 tsp soya sauce,

2 tsp green chili sauce,

¼ tsp pepper powder,

1 Maggie cube,

Salt to taste,

5 tsp oil


Heat oil in a wok. Fry ginger, garlic and green chilies for half a minute.

Keep the flame on high when making fried rice.

Lightly fry onions for 2 minutes.

Now add French beans, carrot, cauliflower and mushrooms and keep frying on high flame.

Add all the sauces, vinegar and crumbled Maggie cube to the wok. Stir well.

Add salt. Be very careful while adding salt as the sauces and the Maggie cube has salt in it.

Mix in the rice and the pepper. Add capsicum and cabbage and keep stirring the rice on high flame.

Take care not to break the grains.

Stir the rice well till the sauces get properly coated on the rice grains.

Serve hot with some Manchurian gravy.


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