Vegetable Fried Rice

There are so many ways to make a fried rice recipe with a variety of ingredients to choose from. You can add spoonfuls of sauces or just a dash of spices, the styles of making a fried rice varies from home to home and region to region.

Today, to participate in the MFB challenge, the theme being ‘Cooking from your mothers food’, the first thing that came to my mind was the simple vegetable fried rice that my mother makes in an instant. Although there is literally a list of my mothers recipes which I love and try to master myself in those, this one just stands out. When we were young, this was a regular in our tiffin boxes because we loved to devour it till the last bite. Pair it with fried chicken or some curd – yumm! Even to this day, when I visit my mom I ask her to make this, the moment she asks me what I would like to eat.

This is one of the easiest fried rice recipe packed with the goodness of vegetables and a delicious flavour brought about by freshly ground black pepper. You can always add chicken to make it into a chicken fried rice or prawns for a prawn fried rice.



2 large onions, chopped

2 green chilies, slit

1 large carrot, julienned

1 large capsicum

1 cup grated cabbage

1/2 cup grated beans

2 cups chopped spring onions

2 eggs ( optional )

2 tbsp black pepper, freshly ground

2 tbsp tomato ketchup

1 tbsp garlic, minced

1 tbsp ginger, minced

5 tbsp oil

3 cups long grained rice, cooked

salt to taste



Heat oil in a pan. Add ginger and garlic. Sauté for 2 mins. Add chopped onions and 1/2 of the spring onions. Cook till the onions turn transparent.

If adding egg, add it now and scramble. Let it cook for a while. Add carrot, capsicum, cabbage and beans and cook on a high flame. Do not overcook the veggies. Add pepper powder and salt. Mix well.


Toss in the rest of the spring onions.

Add the cooked rice and mix well.

Serve hot along with yoghurt and tandoori chicken.

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