Quick & Easy Vegetable Fried Rice Restaurant Style in Malayalam || വെജിറ്റബിൾ ഫ്രൈഡ് റൈസ് || Ep:564

Summary

In this video, the host shares a detailed recipe for restaurant-style vegetable fried rice, perfect for vegetarians. They emphasize the importance of using basmati rice, cooking it with salt and oil, and chilling it for at least two hours to prevent clumping. The recipe includes sautéing garlic, spring onions, capsicum, and a mix of vegetables like carrots, beans, and cabbage. Seasoned with soya sauce, salt, sugar, and pepper, the dish is completed with a garnish of spring onion greens and an optional touch of gingelly oil for an authentic flavor. The host also suggests side dishes like vinegar chili and encourages viewers to try the recipe and share feedback.

Takeaways

• 🍚 **Choice of Rice**: Use India Gate or Tilda basmati rice for the best results.
• 💧 **Rice Preparation**: Wash and soak the rice for 20 minutes before cooking to speed up the cooking process.
• 🔥 **Cooking Rice**: Boil water with salt and oil, then add the soaked rice and cook for 10 minutes on high heat until it's 3/4 cooked.
• ❄️ **Chilling Rice**: Drain and chill the rice for at least 2 hours or overnight to keep the grains separate for fried rice.
• 🥕 **Vegetable Selection**: Include carrots, beans, capsicum, spring onions, and optionally cabbage, garlic, peas, cauliflower, or mushroom.
• 🚫 **No Onions**: Unlike traditional fried rice, this recipe does not use onions, but they can be added if desired.
• 🍳 **Cooking Method**: Use a wide pan (wok) and cook on high heat to mimic restaurant-style fried rice.
• 🧂 **Seasoning**: Add soya sauce, a little salt, sugar, and pepper powder to season the rice and vegetables.
• 🥄 **Rice Texture**: Stir fry the rice for about 5 minutes to ensure even distribution of flavors without overcooking the rice.
• 🌿 **Garnish**: Garnish with spring onion greens and optionally add gingelly oil for an authentic restaurant flavor.
• 🍴 **Serving Suggestion**: Serve with a side of vinegar chili for an enhanced dining experience.

Q & A

What type of rice is used in this vegetable fried rice recipe?

India Gate basmati rice is used in this recipe, but Tilda or any other available basmati rice can also be used.

Why is it important to soak the rice before cooking it?

Soaking the rice for 20 minutes helps it cook faster and ensures that the rice grains remain separate and don't stick together.

What tip is given to ensure the rice grains remain separate in fried rice?

Cook the rice in advance, chill it for at least 2 hours (preferably overnight), and never use hot rice to make fried rice.

What vegetables are used in this fried rice recipe?

The vegetables used include carrots, beans, capsicum, cabbage, and spring onions. Optional additions include green peas, cauliflower, or mushrooms.

What is the role of spring onions in this recipe?

The white part of the spring onions is sautéed with garlic and other vegetables for flavor, while the green part is used for garnish at the end.

What type of oil is recommended for making this fried rice?

Peanut oil, sunflower oil, or any vegetable oil except coconut or olive oil is recommended to avoid altering the fragrance of the dish.

Why is the dish cooked on high flame, and what is the benefit?

Cooking on high flame ensures that the vegetables retain a crunchy texture and are not overcooked, preserving their bite and flavor.

What is the secret ingredient often used in restaurant-style fried rice?

A small amount of gingelly oil (sesame oil) is sprinkled over the rice at the end to give it the distinctive restaurant-style flavor.

How is the vinegar chili side dish prepared to accompany the fried rice?

The vinegar chili side dish is made by mixing 1 tablespoon of vinegar with a little water, a pinch of salt and sugar, and finely chopped green chilies.

What adjustments can be made if additional flavor or seasoning is needed in the fried rice?

If more flavor is needed, adjustments can be made by adding more salt or sugar, but avoid adding too much soy sauce as it can overpower the dish.