The best part? This goes with anything and is delicious on its own
I must not be lazy. I must not be lazy. I must not be lazy. I must not be lazy. I must not be lazy.        
I must not be lazy…
Sigh. If I’d to pick one of the seven deadly sins that I’m guilty of then it would definitely be sloth. Seriously, sometimes all I want to do is be slumped on the couch watching TV or curled up in bed reading a book. It is one of those days. I’d to drag myself to work. The heat isn’t helping and the fact that the cook is on leave is just mere punishment. I thought that instead of the hour I keep aside for blogging everyday, I’d rather use it to troll on various food sites and just ogle.
But no, it looks like fate had other plans for me. There I go in the drama queen mode. A friend suddenly pinged me and asked me if I’d a foolproof recipe for fried rice. Of course, I replied, call me and I’ll tell you. And then I proceeded to tell her how this was really easy to make. Then why don’t you just blog it, she asked me. Ah! Well, would anyone really want to read something as simple as that? I wondered. You’re crazy, retorted the friend, if I’m asking you there might be a hundred others who want to know, so…
Now when someone asks you so frankly it’s hard to say no. Anyway, the truth is that I can’t say no when someone asks me about anything related to food. So if you’re reading this post, you know who you are and I hope this fried rice makes you happy and your hubby even happier. *Wink*
This is a really simple fried rice recipe, you’ll know when you read it, and we make this quite often at home. The best part is that it goes with anything and doesn’t take too long to rustle up either.
Extremely easy veggie fried rice
1 cup of rice, soaked for 30 minutes and drained
1 medium-sized carrot, peeled and cut into pieces
1 green capsicum, chopped
1 onion, chopped
3-4 beans, chopped
1 large clove of garlic, peeled and minced
½ tsp of freshly crushed black peppercorns
Salt to taste
Oil
Heat some oil in a pan and add the garlic to this, within about 20-30 seconds add the onion and sauté well until they turn translucent. Now add the carrots and the beans and stir well for about two minutes. Lower the flame and add the capsicum , mix it well. Now add the rice to this and sauté for about a minute. Adjust the seasoning and turn off the flame.
Now you have two options: one, you can transfer the entire thing to a rice cooker and let it get done or two, you can use a pressure cooker to finish cooking the dish.
Once the fried rice is done, use a fork and run through the grains of rice to fluff them up. Sprinkle the black peppercorns over this just before dishing out. Serve with a stir fry or any gravy of your choice.
  • You can make this with leftover rice too. Just add the cooked rice where you have to add the soaked rice and proceed.
  • Stir in a beaten egg for a more authentic Chinese touch. You can also add chicken strips or prawns to this recipe.
  • You can perk up the flavours a little bit by throwing in some chopped ginger and a splash each of vinegar and soya sauce.

I’m sending this off to Love, Lock Rice at Tomato Blues by Anusha

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