Garam Vegetable Fried Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - cooked rice, long grained, preferably one day old
  • 1 cup - mixed cooked vegetables (fresh or frozen) - your choice
  • 1/4 bunch - scallion, cut thin (green parts only)
  • 1 egg, beaten lightly
  • 1 tsp - garlic puree
  • 1/2 tsp - ginger puree
  • 2 tsp - vegetable oil
  • 1/2 tsp - sesame oil
  • 1 tsp - hot sauce
  • 2 oz soya sauce (try to find this - this is the key...if not, a good quality soy sauce will work)

How to Make Garam Vegetable Fried Rice

  • Get your pan or wok hot. Add the vegetable and sesame oils.
  • Saute the garlic and ginger for 10 seconds.
  • Add your cold, one-day old rice. If your heat is high enough, the rice won't stick. Stir-fry it for about 1 minute.
  • Add your vegetables and hot sauce. Cook for another minute.
  • Now, tilt your pan towards you, at a 45 degree angle.
  • Push the food up, so that you have some space on the bottom. This is where you add your egg.
  • Scramble it using chopsticks or a rubber/plastic spatula.
  • When the eggs are just about scrambled, put your pan back down and toss everything together.
  • Add the soya sauce. Toss everything together.
  • Let the liquid seep into the rice.
  • It should not be liquidy. Add the scallions.