Chinese Veg Fried Rice Recipe By Sanjeev Kapoor Easy Guide

Chinese Veg Fried Rice is a beloved dish that perfectly balances vibrant vegetables, aromatic seasonings, and fluffy rice. This recipe by the renowned chef Sanjeev Kapoor brings an authentic touch to your kitchen, making it an ideal meal for both beginners and seasoned home cooks.

Whether you’re craving a quick lunch, a side dish for dinner, or a satisfying snack, this veg fried rice recipe delivers on flavor and texture. The combination of fresh veggies, soy sauce, and a hint of sesame oil creates a harmonious medley that’s both nourishing and delicious.

In this blog post, I will guide you through the step-by-step process to make the perfect Chinese veg fried rice inspired by Sanjeev Kapoor’s style. You will also find useful tips, variations, and serving suggestions to elevate this classic recipe to new heights.

So, tie your apron, and let’s dive into the world of fragrant, colorful, and mouthwatering veg fried rice!

Why You’ll Love This Recipe

This Chinese veg fried rice recipe is a crowd-pleaser because it is:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Healthy and Nutritious: Packed with fresh vegetables and minimal oil.
• Customizable: Easily adaptable to include your favorite veggies or proteins.
• Flavorful: Uses authentic sauces and spices that bring out the true taste of Chinese cuisine.
• Great for Leftovers: A fantastic way to use leftover rice and veggies, reducing food waste.

Ingredients

• 2 cups cooked basmati rice (preferably refrigerated overnight)
• 1 cup mixed vegetables (carrots, peas, beans, bell peppers, finely chopped)
• 2 tablespoons oil (vegetable or sesame oil)
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 green chilies, finely chopped (optional)
• 2 tablespoons soy sauce
• 1 teaspoon vinegar (white or rice vinegar)
• 1/2 teaspoon black pepper powder
• Salt to taste
• 2 spring onions, chopped (white and green parts separated)
• 1/2 teaspoon sesame oil (for aroma)
• 1/4 cup roasted cashew nuts or peanuts (optional)

Equipment

• Large non-stick wok or frying pan
• Spatula or wooden spoon
• Chopping board
• Sharp knife
• Measuring spoons and cups
• Bowl for mixing

Instructions

1. Prepare the rice: Make sure your cooked rice is cold and separated to avoid clumping. Using leftover rice chilled overnight is ideal.
2. Heat oil in a wok: Warm 2 tablespoons of oil over medium-high heat. Add the finely chopped garlic, ginger, and green chilies, sautéing until aromatic.
3. Add vegetables: Toss in the mixed vegetables and cook for 3-4 minutes or until they are tender but still crisp.
4. Incorporate rice: Add the cold cooked rice to the wok. Use a spatula to gently break up any lumps and mix well with the vegetables.
5. Season the rice: Pour in 2 tablespoons of soy sauce, 1 teaspoon vinegar, salt to taste, and 1/2 teaspoon black pepper powder. Stir well to evenly coat the rice.
6. Add spring onions: Stir in the white parts of the spring onions and cook for another 2 minutes, allowing the flavors to blend.
7. Finish with sesame oil: Drizzle 1/2 teaspoon sesame oil over the rice for that authentic aroma and give it a final stir.
8. Optional nuts: If using, add roasted cashews or peanuts and mix gently to combine.
9. Garnish and serve: Sprinkle the green parts of the spring onions over the top as a fresh garnish and serve hot.

Tips & Variations

“For the best texture, always use cold, day-old rice. Freshly cooked rice tends to be too moist and sticky for fried rice.”

• Vegetable Variations: Feel free to add your favorite vegetables like corn, broccoli, or baby corn for added crunch and nutrition.
• Protein Boost: Add tofu cubes, scrambled eggs, or cooked paneer to make it a more filling meal.
• Spice it up: Add chili sauce or a pinch of red chili flakes if you like your fried rice spicy.
• Use Brown Rice: For a healthier alternative, substitute basmati with brown rice, adjusting cooking times accordingly.
• Garnishes: Top with toasted sesame seeds or chopped coriander leaves for an extra burst of flavor.

Nutrition Facts

Serving Suggestions

Chinese veg fried rice pairs wonderfully with a variety of dishes. Serve it alongside your favorite Pickled Cherry Pepper Recipe for a tangy bite or complement it with a hearty protein like the Bariatric Meatloaf Recipe for a filling dinner.

For a lighter accompaniment, try the Thelma Sanders Squash Recipe to add a refreshing vegetable side.

Additionally, this fried rice makes for great leftovers. Simply reheat in a hot pan or microwave and enjoy a delicious meal anytime.

Garnishing with fresh herbs or a squeeze of lime can brighten up the flavors even more.

Conclusion

Making Chinese veg fried rice at home using Sanjeev Kapoor’s recipe is both rewarding and delicious. This dish captures the essence of authentic Chinese flavors while remaining easy enough for everyday cooking.

The balance of fresh vegetables, fragrant spices, and perfectly cooked rice ensures a delightful experience with every bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a staple in your meal rotation.

With its versatility, quick preparation time, and excellent taste, you’ll find yourself coming back to this recipe often. Don’t forget to experiment with different vegetables or add your favorite proteins to customize it your way.

Happy cooking and enjoy your homemade Chinese veg fried rice!

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