Veg Fried Rice

Ingredients: 

• 2 cups cooked rice (preferably leftover rice from the fridge)
• 1–2 tsp oil
• 2–3 garlic cloves, finely chopped
• 2–3 green chilies, chopped
• 1 onion, finely chopped
• 1 small carrot, finely chopped
• 5–6 beans, finely chopped
• 1/2 capsicum, diced
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp green chili sauce
• Salt as per taste
• Fresh coriander leaves, chopped
• Spring onion leaves, chopped (for garnish)

Instructions: 

1. Prepare the Rice:
   • Leftover rice from the fridge works best.
   • If you’re using freshly cooked rice, cook it normally and let it sit uncovered for a few hours so the steam escapes. This prevents the rice from getting mushy while frying.
2. Prep the Veggies:
   • Chop all the vegetables finely and diced those that need quick cooking, like capsicum.
3. Cook the Base:
   • Heat oil in a pan. 
   • Add chopped garlic and let it lightly brown. 
   • Then add chopped green chilies and sauté briefly. 
   • Next, add onions and cook until they change color slightly.
4. Add the Veggies:
   • Add the finely chopped carrots and beans. Mix well and cook until they are tender but still slightly crisp. 
   • Capsicum is added last because it cooks very quickly. Stir it in just before adding the sauces. 
   • You may add little salt here. But be careful as many sauces already contain a small amount of salt, and your rice may also have some salt from cooking. 
5. Prepare the Sauce:
   • In a small bowl, mix soy sauce (slightly more than the other sauces), red chili sauce, and green chili sauce. Keep it aside.
6. Combine Everything:
   • Pour the prepared sauce over the cooked veggies and mix well. 
   • Add the rice and fold gently so every grain is coated with the sauce and mixed evenly. 
   • Add chopped coriander leaves and mix again.
   • Taste for some extra salt. If your cooked rice doesn’t have any salt, you can adjust and add a little more as needed.
7. Serve:
   • Garnish with chopped spring onion leaves and serve hot.