Quick Chinese Vegetable Fried Rice

Here is a 15 minute meal that tastes great and is loaded with great stuff- assortment of vegetables, garlic and rice. This recipe is based on ‘Indian style Chinese’ food we get in local fast food/restaurants in India and I am sure is different than any traditional Chinese fried rice recipe. But these are the flavors we have grown up with and still enjoy even living thousands of miles away from India. It tastes best if you have cold leftover rice. I usually plan ahead and cook more white rice couple of days before I want to make it.

You need:

1 medium onion
3-4 cloves minced garlic
2-3 tbsp canola oil
1 lb bag frozen stir fry vegetables (or a blend of frozen or fresh baby corn, carrots, broccoli, green beans, water chestnuts, red peppers)
4-5 cups cooked white rice

In a bowl mix following:
4 tbsp low sodium soy sauce
1.5 tbsp white vinegar
1 tbsp sugar
2 tbsp tomato ketchup
1 tbsp chili sauce (or more as per your preference)-the one I use is also loaded with garlic

Heat oil in a wok/karahi. Add garlic and saute for few seconds. Add onions and cook on medium-high heat until translucent. Add stir fry vegetables (no need to thaw if using frozen) and cook on high for about 5 minutes.

Stir in the sauce mixture and cook on high for another 2 minutes. Add cooked white rice, mix well on low heat and then cook on medium high for couple of minutes (Keep stirring and if using long grain rice, it’s Ok of this may break the rice grains.

Enjoy!

An easy variation: stir in cooked grilled chicken/scrambled eggs along with the sauce mixture