Whenever you plan to cook Chinese for Dinner whether for your family or for your guests this vegetable and soya chunks fried rice is a sure hit! It’s simple and quick! Ideal tiffin recipe for kids too! Prepare it with fresh or leftover Rice!
Preparation Time : 15 minutes
Serves : 4 persons
Boiled Rice : 2 cups (*You can use either Basmati, Broken Basmati or any other leftover rice)
Soya chunks : 1/2 cup (*You can use mini soya chunks or cut the bigger chunks into small pieces.
Carrots : 1/2 cup, finely chopped
French Beans : 1/4 cup, finely chopped
Capsicum : 1/2, finely chopped (optional)
Onion : 2 finely chopped
Garlic : 4-5 cloves, finely chopped
Green chillies : 2, finely chopped
Soya sauce : 1 teaspoon
Chili sauce : 1 tablespoon
Vinegar : 1 teaspoon
Salt as per taste
Refined oil : 3 tablespoons
Pepper powder : 1/4 teaspoon
Spring onions : 1/2 cup, finely chopped
Boil Soya chunks in water for 2 minutes. Squeeze out excess water. Keep aside.
Heat oil in wok or kadhai. Add the garlic, green Chili and onion. Sauté for a minute. Add in the Soya chunks and fry on medium heat until light golden brown.
Add in the finely chopped Carrots, capsicum and beans. Sauté for 2-3 minutes. Add in the soya sauce, chili sauce, vinegar, pepper powder and salt. Mix well. Add the Boiled Rice and mix evenly. Add pepper powder and spring onions. Mix well and remove from flame.
Garnish with spring onion and lemon wedge. Serve warm with Vegetable manchurian or Chili Chicken.
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