Vegetable Fried Rice in coconut flavour

 fried rice
This recipe is a  very colourful  and equally flavourful -fried rice with an ample amount of vegetables, both for nutritional values and enriched taste. This is something very easy to make for a special occasion –  to go with a juicy chicken curry or any vegetable side dish of your choice or on it’s own with a boiled egg.

Let’s Make it :

chil veg

Cut carrots, green beans, leeks, one onion and a red capsicum chili  into very small pieces. chop some ginger and garlic.  Keep aside.

Lets cook the rice :

  • You need to wash and soak 1 & 1/2 cup of Basmati rice in water for about 20 mins.  Then add water just above the level of rice.  Drop a few pinches of salt, turmeric or saffron , two cloves, a cinnamon stick,  two cardamoms and a few drops of oil to prevent rice from sticking. Cook under low flame.
  • When the rice is half cooked, add two tbsp of Maggi Coconut milk powder or the same amount of fresh thick coconut milk.   This will give a creamy taste to the rice.  Open the lid and let the steam escape. Run a spoon through and let the rice to rest.  Mix a dash of turmeric to give a lovely colour.

Prepare the vegetables now: veg2

  • Heat up a wide wok and add a generous amount of butter. (olive oil or any other oil will not give the required flavour. )
  • Add  the chopped onion, ginger and garlic. Fry until golden.
  • Now add carrots and beans. Close the lid briefly to soften them.
  • Add the capsicum and leek whites first, lastly it’s green parts.
  • Fry  until the vegetables are  soft,  being careful not to let them change colour by getting over cooked. ( See the pic above)
  • Add the rice gradually while mixing with the vegetables.
  • Finally,  give all a very nice shake and sprinkle some Chinese chili paste on top to give a real zing !!!
  • Done!!
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