Oil, Ginger-Garlic Paste, Spring Onion, Carrot, Cabbage, Capsicum, Salt, Soy Sauce, Vinegar, Rice.
Heat oil in a pan over medium heat. Once the oil is hot, add ginger-garlic paste to it. Saute the paste for a minute, releasing its aromatic flavors into the oil.
Now, add chopped spring onion, carrot, cabbage, and capsicum to the pan. Stir-fry the vegetables, ensuring they are cooked yet retain their crunchiness and vibrant colors.
Add salt, soy sauce, and vinegar to the pan with the vegetables. Mix the ingredients well, ensuring that the sauces coat the vegetables evenly, enhancing the flavor of the dish.
Add the cooked rice to the pan with the vegetable mixture. Gently combine the rice with the vegetables, ensuring that each grain of rice is well-coated with the flavorful vegetable mixture and sauces.
Mix the rice and vegetable mixture thoroughly, allowing the flavors to meld together. Stir-fry the rice for a few minutes, ensuring it is heated through and well-mixed with the vegetables and sauces.
Once the Veg Fried Rice is well-mixed and heated through, transfer it to a serving bowl. Garnish with fresh coriander leaves for added freshness and flavor. Serve hot and enjoy!
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