Ingredients

• 1 cup - Long grain rice
• 1/4 cup - Beans
• 1/4 cup - Carrots (long thin sliced/ diced)
• 5 or 6 - Mushroom (diced)
• 1 Capsicum (thin sliced)
• 1 Onion (thin sliced)
• 1 cup - Cabbage (Fine thin sliced)
• 1/4 cup - Sprouts (optional)
• 1/4 cup - Spring onion (finely chopped)
• 1/8 cup - Leeks (optional)
• 1/4 cup - Garlic chives (optional)
• 5 or 6 Garlic chopped
• 1 Ginger small pieces (julienned)
• 1/4 tsp - Sugar
• 3 to 4 tbs - Sesame oil (you could use vegetable oil too)
• 3/4 tbsp - Soy sauce
• 3/4 tbsp - Chili sauce
• 1/2 tbsp - Tomato sauce
• 1/2 tbsp - Fish sauce (optional)
• 1/2 tbsp - Rice wine vinegar
• Seasoning: 3/4 tsp - Pepper powder
• Salt according to taste
• Maggie tastemaker
• For garnish: Spring onions fine chopped
• Coriander fine chopped
• Accompaniments: Mushroom masala
• Chicken curry
• Lamb fry
• Gobi/ chicken manchurian
• Soy sauce, chili sauce, tomato sauce

How to Make Fried Rice with Vegetables

• Cut the vegetables in similar fashion - either dice them all in same size or cut them in thin slices.
• Soak the long grain rice and cook till it's par boiled.
• Make sure the rice is still a bit raw as it would get cooked again during the frying process.
• If the rice is cooked completely in the initial stages it would become sticky and the fried rice won't be appealing.
• In a heavy bottom wok add oil and heat.
• Saute onions, julienne ginger, garlic and keep stirring till caramelized and brown.
• Add the beans, carrot, cabbage, sprouts, mushrooms and preferred vegetables one by one and saute.
• Add the sauces & white wine vinegar and mix.
• If you want to add meat, add it now and fry.
• To the prepared mixture add long grain rice. Give a gentle mix to ensure the mixture is well incorporated in the rice.
• Remove from heat and serve garnished with spring onions.