Veg Ginger Fried Rice
Fluffy, separate-grain fried rice with plenty of ginger, garlic and crisp vegetables, tossed on high heat in a wok in minutes.
Veg ginger fried rice is a lighter, more aromatic cousin of the usual fried rice, where fresh ginger takes the lead. Each grain stays separate and lightly seasoned, with colourful crunchy vegetables running through it. It is a perfect partner to manchurian, chilli paneer or a gravy, and also good on its own with a simple sauce. The secret is rice that is cooked ahead, cooled and a little dry, then tossed on the highest heat for just a couple of minutes so it fries rather than steams.
Method
- Wash and soak the rice for 20 minutes. Boil in plenty of salted water with 1 tsp oil until 90 percent cooked, about 8 to 10 minutes. Drain well.
- Spread the rice on a large plate and fan it to cool and dry for at least 20 minutes. Fluff with a fork.
- Heat a wok until very hot. Add 2 tbsp oil, then ginger and garlic. Stir for 15 seconds without browning.
- Add spring onion whites, carrot and beans and toss on high heat for 1 to 2 minutes.
- Add capsicum and cabbage and toss for another minute so they stay crisp.
- Add the rice, then salt, pepper, soy sauce and vinegar. Toss and fold gently on high heat for 2 minutes until well mixed and hot.
- Finish with spring onion greens, taste for salt and serve immediately.
Chef's tips
- Cooled, slightly dry rice is the key; hot freshly cooked rice turns mushy.
- Cook in a wide pan or wok on high heat and do not crowd it; fry in two batches if needed.
- Add soy sauce sparingly; it adds salt as well as colour.
- Fold with a light hand so the grains do not break.
What to serve it with
Serve with veg manchurian, dry paneer chilli or a vegetable gravy such as chilli garlic sauce.
Storage
Cool quickly and refrigerate for up to a day in a covered container. Reheat in a hot pan with a sprinkle of water or microwave covered until steaming hot.
Variations
- Add cubed paneer or tofu for a fuller meal.
- Use schezwan sauce instead of soy for a spicy fried rice.
- Add sweet corn and a few drops of sesame oil at the end.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why does my fried rice turn sticky?
The rice was overcooked or still warm and wet. Cook it to 90 percent, drain, spread to cool and dry, then fry on high heat in a wide pan.
Can I use leftover rice for fried rice?
Yes, day-old refrigerated rice actually works best because it is drier. Break up clumps gently before frying and add a splash of water if too hard.
Which rice is best for fried rice?
Long grain basmati cooks into separate fluffy grains and suits Indo-Chinese fried rice well. Avoid short grain or sticky rice.
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