Ingredients:
1 cup Basmati rice
2 cups water
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 cup mixed vegetables (carrots, beans, peas, bell peppers, corn, etc.), chopped
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 tablespoon vinegar
1 teaspoon sugar
Salt to taste
1/4 teaspoon black pepper powder
2-3 spring onions (scallions), thinly sliced (for garnish)
Fresh coriander leaves, chopped (for garnish)
Instructions:
Wash the Basmati rice under cold water . This step removes excess starch from the rice.
Soak the rice in water for 30 minutes. Drain the water and set the soaked rice aside.
In a large pot, add 2 cups of water and the soaked rice. Cook the rice until it’s 80% cooked. The rice should still have a slight bite to it. Drain any excess water and spread the rice on a large plate to cool down.
In a wok or large pan, heat 2 tablespoons of vegetable oil over medium heat.
Add the finely chopped onions to the hot oil and sauté until they become translucent.
Now add minced garlic , grated ginger to the pan. Sauté for a minute until the fresh smell disappears.
Add the chopped mixed vegetables to the pan and stir-fry them for a few minutes until they are partially cooked but still retain their crunch.
In a small bowl, mix together the soy sauce, tomato ketchup, chili sauce, vinegar, sugar, salt, and black pepper powder.
Pour the sauce mixture over the vegetables in the pan. Mix everything well so that they coat the vegetables evenly.
Add the partially cooked Basmati rice to the pan and gently mix it with the vegetables and sauce. Make sure to mix it gently so that the rice grains wont break.
Toss the rice and vegetables together until they are well combined, and the rice is fully cooked and heated through.
Garnish the Vegetable Fried Rice with thinly sliced spring onions and freshly chopped coriander leaves.
