Veg fried rice

I am always finding different ways to include lots of vegetables in my kids' diet. So whenever I make this rice, I do add LOTS of vegetables. But you can reduce the quantity if you want. Also you can skip some veggies or add other vegetables of your choice. I would suggest not to skip mushrooms though, because the flavour of mushrooms goes just well with this fried rice.

I have not added chillies here. But definitely you can if you prefer little hot and spicy rice. You can also add scrambled eggs and/or soy chunks/granules for added proteins.

For fried rice, use leftover rice. If you are using fresh rice, then remove it in a large plate and allow to cool completely.

Servings: 2

Preparation time: 20 minutes

Total time: 35 minutes

Ingredients:

• 1 Tbsp oil
• 4-5 garlic cloves, miced
• 1/2 tsp peeled and grated ginger
• 1/3 cup chopped spring onion whites or 1 medium onion, finely chopped
• 4-5 large button mushrooms, stalks removed and sliced/chopped
• 1/4 cup green beans, chopped
• 1 small carrot, peeled and shredded
• 1/4 cup shredded cabbage
• 1/4 cup chopped capsicum
• 1 tsp soy sauce
• 1/8 tsp black pepper powder
• Salt to taste
• 1 & 1/2 cup cooked rice
• 1 tsp vinegar
• 1/4 cup chopped spring onion greens

Procedure:

1. In a wok, heat oil on high flame.
2. Add garlic, saute for few seconds. Add onion. Cook till translucent.
3. Add the green beans, carrot and mushrooms. Saute for a minute. Add remaining vegetables and saute for some time. We don't want vegetables to be mushy. They should be cooked but still slightly crunchy. 
4. Add soy sauce, pepper powder and salt (soy sauce and cooked rice already have salt. So add accordingly). Mix everything well.
5. Add cooked rice, vinegar and spring onion greens. Mix well. Cook for 5 minutes more.