Sunday, 13 March 2016


Vegetable Fried Rice recipe

Vegetable fried rice is my son's favourite Chinese dish... Irrespective of whatever restaurant we go, he orders this dish... Seeing his craze for this dish, I decided that its high time I learnt to cook this dish :)

I have prepared this without adding MSG (aji-no-moto) and in spite of that, it tasted well. 


White Rice - 2 cups
Carrots - 4-5 medium sized
Beans - 10-15 
Cabbage - 1/4 kg
Capsicum - 1/2 - small size
Spring Onion - 3-4 
Ginger-Garlic Paste - 1 tbspn
Vinegar - 3 tbspns
Green chillies - 2-3
Dry red chilly - 1 
Oil - 5 tbspns


Soak the rice in water for 15 min. Boil and cook the rice and keep aside. Pl. ensure that the rice does not get over cooked. Even 90% cooked rice is fine but it should never be over cooked.  

Chop the beans, cabbage, capsicum and finely chop the carrots into small cubes as shown in the picture. Keep aside.

Finely Chop the green chillies and keep aside.

Take a frying pan and pour 4-5 tbspns of oil and heat it. Once the oil is hot, break and add the red chilly pieces into it and allow to fry. Then add the carrots and beans into the oil and mix well. Keep the flame high.

Keep mixing it well for 4-5 minutes. Then add the chopped cabbage into the pan and mix well. Add salt.  

Allow the vegetables to get sauteed in high flame itself for a couple of minutes. Make sure you keep stirring the vegetables in between so that they dont get burnt at the bottom of the pan.  

Then add the chopped green chillies and spring onion and mix thoroughly. Add the ginger garlic paste. Mix thoroughly and allow these to get fried in high flame itself. Keep stirring/mixing so that the vegetables or the ginger-garlic do not get burnt. Add venegar and keep mixing thoroughly for a minute in medium flame.

Finally add the rice, add salt and mix well. 

Fried rice is ready. Garnish with finely chopped spring onion. 

This can be eaten with Soya Sauce and/or Green Chilli-Garlic sauce.

Vegetable Manchurian  or Gobi (cauliflower) Manchurian - Dry or with Gravy are very good side dished for fried rice. Click here to see how to make Gobi (Cauliflower) Manchurian (Dry).

Serves 2-3 people.



Gobi Manchurian - though a Chinese dish is a heart-throb of we Indians!!

I like this dish a lot and so does my son... Hence tried making this @ home...


Cauliflower- 1 - medium
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsn
pepper powder - 1/2 tsn
Ginger garlic paste - 1/4 tspn
Salt to taste

For Batter

All purpose flour /Maida - 1/2 cup
Corn flour/Rice powder - 1/4 cup (i used rice powder)
Salt to taste

For sauce

Oil -2 tbsn
Onion-1 large
Ginger -1 small piece chopped
garlic-6-8 cloves chopped
Soy sauce-2 tsn
Tomato Ketchup-2tsn
Vinegar -2tsn
Spring onion chopped 1 bunch
Salt to taste


Soak the cauliflower in hot water for 2 minutes. It helps remove pesticides and kill the germs if any.

Cut the cauliflower in medium size, add turmeric powder into it and boil it.

Cook it for 5 minutes and drain and keep it aside.

Mix the Cauliflower with ginger-garlic paste, chilly powder, salt, pepper powder and keep it aside for 10 minutes. This helps the ingredients to get soaked into the cauliflower pieces.

Chop the onion, ginger, garlic, spring onions and keep them aside.

Mix maida, Corn flour/Rice flour and salt with little water to make a batter (batter must a bit free flowing - such as that of a bhajji batter)

Dip the cauliflower florets in the batter completely and fry them. Once they become golden brown color, remove from oil, drain the oil and put it in paper towels.

Take the frying pan and pour 3-4 tblspn oil. Once the oil is hot, add the chopped onions and saute well.  Add a spoon of tomato sauce, soya sauce, vinegar and mix it well. 

Then add spring onions, ginger and garlic. Saute these together well. 

Then add the fried gobi and mix well. 

Decorate with some chopped spring onions.

This is the dry version of gobi manchurian... To be served as a starter or with Fried rice, noodles etc.