Spicy Vegetable Fried Rice Recipes

ULTIMATE SPICY FRIED RICE

Steps:

• Remove from heat and enjoy!

VEGETABLE FRIED RICE RECIPE | EXTRA SPICY VEGGIE FRIED RICE

Steps:

• Heat up oil in a pan.
• Add cumin and grated ginger along with sliced onion.
• Sauté the onion till they turn light brown in colour.
• Add finely chopped capsicum and green chili powder.
• Add in salt, red chilli powder and turmeric powder.
• Mix everything well and add finely chopped tomatoes. As well as chopped capsicum.
• Now add 4-5 Tbsp of water and cook the masala till tomatoes are soft and pulpy.
• Add in fresh lemon juice.
• Now add cooked rice to the mix and mix everything well.
• Add in roasted peanuts and chopped coriander. Mix well cook till rice are heated through and serve the veggie fried rice.

SPICY VEGETABLE FRIED RICE

Steps:

• Put the rice in a bowl, then cover with water. Move the rice around a bit and leave in the water for about a minute. Drain and then quickly rinse in the sieve under cold running water to get rid of some of the starch.
• Put the rice in a pot, then add plenty of water, along with a pinch of salt. Bring to a boil then bring down to gently simmer. Cover with a lid and then leave to cook for 8 minutes.
• Drain the rice and then transfer onto a tray and spread it out evenly, leave it for a few minutes so that some of the steam escapes. Then, put the tray in a freezer for 20 minutes.
• Meanwhile make sure all of your ingredients are prepared so that the next steps run smoothly.
• Get a wok nice and hot (a nice large pan will work too). Put a drizzle of oil in your pan, then add your carrots and fry for 1-2 minutes, add your diced red capsicum/peppers and frozen peas and fry for a further minute.
• Transfer those vegetables to a bowl and set aside.
• Put the wok back over the stove, add some more oil and then add your beaten eggs. Quickly fry stirring continuously until cooked (this shouldn't take long). Transfer in the bowl with the vegetables you just fried.
• Once again, put the wok back on the stove, add some veg oil and your sesame oil. Add your garlic and ginger, then fry for about half a minute, then add your chilli flakes and fry for another minute. Finally, add your hoi-sin sauce and stir through.
• Add your rice 1 quarter at a time stirring through well on each addition. This is to make sure every grain of rice is separated.
• Add the vegetables you fried earlier, your eggs, your flat leaf parsley, your sliced spring onions and your soy sauce.
• Turn the heat off and serve.
• Serve the fried shallots in the middle of the table for people to help themselves.

SPICY VEGETABLE FRIED RICE

Steps:

• Heat oil over high heat in a large non-stick or well-seasoned wok. Add the onion and carrot and stir-fry for about 4 to 5 minutes until the vegetables are tender.
• Add the chili bean paste, garlic, and ginger and continue to cook for another 1 to 2 minutes until fragrant and golden. Mix in the peas and scallions and cook for another 1 to 2 minutes.
• Add the rice and mix to combine, allowing the rice to dry out in the wok a bit as you continue to stir, about 1 to 2 minutes. Add the soy sauces and stir-fry for another 1 to 2 minutes to combine.
• Push the rice to one side of the wok and add the beaten egg to the vacant side. Allow the egg to cook, occasionally stirring the egg to gently cook until it's no longer runny. Then mix the cooked scrambled eggs into the rice to finish it off and serve immediately.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

SPICY VEGETABLE EGG FRIED RICE

Steps:

• If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
• Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
• Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

SMOKY SPICED VEGGIE RICE

Steps:

• Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
• Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
• Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
• Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.