Spicy Vegetable Fried Rice is a vibrant and flavor-packed dish that brings together the goodness of fresh vegetables and aromatic spices. Originating from Asian cuisine, this dish has become a global favorite for its versatility and the perfect balance of heat and flavor. Whether you are looking for a quick lunch, a delightful side dish, or a light dinner, this recipe is sure to satisfy your cravings. With a mix of colorful vegetables, fragrant basmati rice, and a spicy kick, this dish is a wholesome and exciting option for anyone looking to add some zest to their meal repertoire.
Ingredients
For Boiling the Rice:
- Salt: 1/2 tbsp (7.5 g)
- Vegetable oil: a little for boiling rice
- Bay leaves: 2
- Basmati rice: 1 cup (240 g), washed
For the Stir-Fry:
- Vegetable oil: a little for the wok
- Onion: 1 medium, chopped (200 g)
- Garlic: 1 tbsp (15 g), minced
- Ginger: 1 tbsp (15 g), minced
- Hot peppers: to taste (optional)
- Carrots: 1 medium, chopped (140 g)
- Bell peppers: 1 medium, chopped (140 g)
- Cabbage: 1/2 small head, chopped (200 g)
- Dried parsley: 1 tsp (1.5 g)
- Ground coriander: 1 tsp (2 g)
- Paprika: 1 tsp (2 g)
- Vegetable bouillon powder: 1 tsp (5 g)
- Black pepper: 1/2 tsp (1 g)
- Salt: 1/2 tsp (3 g)
- Sriracha sauce or any hot sauce: 3 tbsp (45 ml)
- Green onions: 1/2 cup (50 g), chopped
- Fresh coriander: 1/4 cup (10 g), chopped
Instructions
Step 1: Cooking the Rice
- Boil Water: In a large pot, bring a sufficient amount of water to a boil. The water should be enough to completely submerge the rice with extra room to spare.
- Season the Water: Add 1/2 tablespoon of salt, a dash of vegetable oil, and 2 bay leaves to the boiling water. This step will infuse the rice with a subtle aroma and prevent it from sticking.
- Cook the Rice: Add the washed basmati rice (240 g) to the pot. Allow the rice to cook over high heat for approximately 15 minutes or until it reaches an al dente texture, meaning it’s cooked through but still firm.
- Strain and Set Aside: Once cooked, strain the rice using a fine-mesh sieve to remove excess water. Set the rice aside and let it cool slightly. This will help maintain its fluffy texture during stir-frying.
Step 2: Preparing the Stir-Fry
- Prepare the Wok: Heat a small amount of vegetable oil in a wok over medium-high heat. Ensure the wok is hot before adding the ingredients to achieve a perfect sear.
- Sauté the Onion: Add the chopped onion (200 g) to the wok. Stir-fry until it becomes translucent and starts to caramelize, releasing its natural sweetness.
- Add Garlic, Ginger, and Peppers: Next, add the minced garlic (15 g), minced ginger (15 g), and hot peppers if using. Stir well for about 1-2 minutes until the mixture is fragrant.
- Add Vegetables: Toss in the chopped carrots (140 g), bell peppers (140 g), and cabbage (200 g). Stir-fry the vegetables for 3-4 minutes until they start to soften but still retain some crunch.
- Season the Stir-Fry: Sprinkle the vegetables with 1 tsp dried parsley, 1 tsp ground coriander, 1 tsp paprika, 1 tsp vegetable bouillon powder, 1/2 tsp black pepper, and 1/2 tsp salt. Mix well to coat the vegetables evenly with the spices.
- Add the Sauce: Pour in 3 tbsp of Sriracha sauce or your preferred hot sauce. Stir to combine all the ingredients and evenly distribute the sauce throughout the vegetables.
- Combine with Rice: Gently fold in the pre-cooked rice, ensuring each grain is coated with the sauce and spices. Stir for another 2-3 minutes to blend all the flavors.
- Finish with Fresh Herbs: Finally, add the chopped green onions (50 g) and fresh coriander (10 g). Stir briefly to combine and infuse the dish with a fresh, herbal aroma.
Step 3: Serve and Enjoy!
Serve the Spicy Vegetable Fried Rice hot, garnished with extra fresh coriander or a squeeze of lime for added zest. Enjoy this delightful dish on its own or pair it with a light salad or some crispy spring rolls for a complete meal.
Nutritional Information (Per Serving)
- Servings: 4
- Calories: 240 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Fat: 5 g
- Saturated Fat: 1 g
- Sodium: 750 mg
- Vitamin A: 2100 IU
- Vitamin C: 70 mg
- Calcium: 40 mg
- Iron: 1.5 mg
Tips for Perfect Spicy Vegetable Fried Rice
- Use Cold Rice: For the best texture, use rice that has been cooked and cooled. This prevents the rice from becoming mushy during stir-frying.
- Customize the Heat: Adjust the amount of hot peppers and Sriracha sauce to suit your taste. For a milder version, use less hot sauce or substitute with a sweet chili sauce.
- Add Protein: To make this dish heartier, consider adding tofu, paneer, or scrambled eggs.
Enjoy your delicious, homemade Spicy Vegetable Fried Rice and bring the flavors of the East to your kitchen!
