India

Veg fried rice

Name: Veg fried rice
Total time: 25 min
Yield: 3 servings
Cuisine: Indo Chinese
Ingredients: 4 cups cooked a day ahead and chilled cooked rice; 2 tbsp cooking oil (vegetable oil); 5 cloves finely chopped garlic; 1/2 inch finely chopped ginger; 1 to 2 chopped green chilli; 3 stalks whites and greens separated spring onion (green onion, scallion); 1 finely diced carrot; 8 to 10 finely chopped green beans; 1 cup shredded cabbage; 1/2 diced capsicum (green capsicum, green bell pepper); 1 tbsp soy sauce; 1 1/2 tsp vinegar; 1/2 tsp black pepper; Salt, to taste

Yesterday's rice, today's main event. Cold rice is the whole secret.

25 minTime

8 gProtein each

mildSpice

Fried rice, the leftover hero2 chapters · 1 min read

Make it your way

Grandma's wayThe cart style original: smoky wok, cold rice, lots of pepper.

The original

393kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Veg fried rice as Indian carts make it.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice4 cups, cooked a day ahead and chilled

Cooking oil (vegetable oil)2 tbsp

Garlic5 cloves, finely chopped

Ginger1.5 cm, finely chopped

Green chilli1 to 2, chopped

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Carrot1, finely diced

Green beans8 to 10, finely chopped

Cabbage1 cup, shredded

Capsicum (green capsicum, green bell pepper)½, diced

Soy sauce1 tbsp

Vinegar1½ tsp

Black pepper½ tsp

Saltto taste

Method

5 steps

1Break up the cold rice with your fingers so no clumps remain.
2Heat the wok until it smokes. Add oil, then garlic, ginger, chilli and spring onion whites for 30 seconds.
3Add carrot and beans first, then cabbage and capsicum. Toss on high heat for 2 minutes.
4Add the rice, soy sauce, vinegar, pepper and salt. Toss and press against the hot wok for 3 minutes.
5Toss in the spring onion greens and serve hot.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Veg fried rice

Yesterday's rice, today's main event. Cold rice is the whole secret.

25 minTime

8 gProtein each

mildSpice

Fried rice, the leftover hero2 chapters · 1 min read

Make it your way

Grandma's wayThe cart style original: smoky wok, cold rice, lots of pepper.

The original

393kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Veg fried rice as Indian carts make it.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice4 cups, cooked a day ahead and chilled

Cooking oil (vegetable oil)2 tbsp

Garlic5 cloves, finely chopped

Ginger1.5 cm, finely chopped

Green chilli1 to 2, chopped

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Carrot1, finely diced

Green beans8 to 10, finely chopped

Cabbage1 cup, shredded

Capsicum (green capsicum, green bell pepper)½, diced

Soy sauce1 tbsp

Vinegar1½ tsp

Black pepper½ tsp

Saltto taste

Method

5 steps

1Break up the cold rice with your fingers so no clumps remain.
2Heat the wok until it smokes. Add oil, then garlic, ginger, chilli and spring onion whites for 30 seconds.
3Add carrot and beans first, then cabbage and capsicum. Toss on high heat for 2 minutes.
4Add the rice, soy sauce, vinegar, pepper and salt. Toss and press against the hot wok for 3 minutes.
5Toss in the spring onion greens and serve hot.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veg fried rice

Make it your way

Ingredients

Method

Veg fried rice

Make it your way

Ingredients

Method

Make it a meal