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 

Ingredients :

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 

Method :

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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