Chinese Veg Fried Rice - Restaurant Style

I've already posted veg fried rice recipe long before and as I promised I didnt take out the 'close to restaurant style' as however I tried I coudnt reciprocate the exact restaurant taste. Finally after watching a tv show, watching a chef making it live at wangs kitchen and trying out 2-3 times I can confidently say I have got my kind of chinese veg fried rice - restaurant style.

Ingredients:

• Basmati rice - 1.5 cups [Any long variety basmati rice I used seraga samba rice]
• Carrots - 2 small finely chopped
• Beans - a fistful finely chopped
• Cabbage - 1/4 cup
• Onions - 1 medium sized chopped
• Spring onions - a handful
• Capsicum - 1 chopped finely
• Ginger garlic paste - 1 tbsp
• Soya sauce - 1 tbsp
• Chilli sauce - 1 tsp
• Pepper - 2 to 3 tsp [I used freshly ground pepper powder]
• Oil - 1 tbsp
• Olive Oil - 2 to 3 tbsp
• Salt - as required

Method:

1. Rinse rice and pressure cook it with required water till rice grain is seperated. Add a tsp of olive oil and spread out the rice in a plate, keep aside. This makes the rice nonsticky while mixing. Chop the veggies finely lengthwise or cubes.



2. Heat oil and olive oil in a kadai, add onions saute for 2mins and then add chopped garlic and saute till onions turn light brown. Then add ginger garlic paste and fry for 2mins.



3. Add carrots, beans and cabbage and saute till they shrink and raw smell leaves. Add capsicum,spring onions saute with the veggies for 2mins then add soya sauce and chilli sauce keeping in high flame. Keep stirring continuously for 10 seconds, then simmer until the veggies are well blended with the sauce.



4. Once the veggies are cooked, add pepper powder and mix well. Do not add water, as the veggies will become soggy instead on crunchy. Add required salt and mix well.



5. Now add the cooked rice and mix well. Let the rice fry for another 3-4 mins . Garnish with spring onions and switch off. Serve hot with tomato sauce or gobi manchurian.

Notes :

Olive oil is the main secret, so dont skip it. It gives a unique restaurant flavour and taste. Also spring onions gives a good amout of chinese flavour to the fried rice.