Vegetable Singaporean Fried Rice

Vegetable Singaporean Fried rice is a lip-smacking meal with zesty and subtle flavors. Prepared using rice and horde of your favorite vegetables, it is as healthy as it is delicious.

While this succulently cooked rice dish is found in abundance on street sides, sold by food hawkers, it tastes even better when prepared at home.

Try this recipe for yourself and we guarantee that you too will become an aficionado.

Health Benefits:

The fact that the vegetables in Singaporean rice are stir-fried and not cooked keeps the rich nutrition in them intact. Spring onions are packed with vitamin A, C and K. Cabbage scavenges the free radicals in the body and gets rid of them, beans are very beneficial in decreasing the chances of diabetes and heart diseases. Consumption of bell peppers lavishes you with anti-inflammatory and anti-oxidant properties.

Ingredients

onion thinly sliced: 1

tsp garlic (minced): 1/2

tsp vinegar: 2

salt

cup of boiled peas: 1/2

cup of chopped vegetables ( spring onion whites, cabbage, beans, bell peppers, carrot, baby corn): 1

dried red chilies: 6-7

tsp soy sauce: 2

tsp pepper powder: 1

tbsps sesame or olive oil: 2

cup boiled rice (cooled down): 1

cup boiled spaghetti: 1

How To Make Vegetable Singaporean Fried Rice

1. Bring the rice to boil and let it cook so that the grains are separate. Drain and set aside to cool down. Repeat the same procedure with the spaghetti.
2. Heat 2 tablespoons of sesame oil in a skillet. When the oil has heated considerably, reduce the flame to medium and add dried red chilies. Sauté the chilies for a few minutes or until the change color to dark red.
3. Next, add chopped garlic and onion in a deep skillet. Sauté those for 3-4 minutes or until the onions are soft and translucent and the garlic is fragrant.
4. Add all the chopped vegetables and boiled peas and stir fry on high flame for 5 minutes.
5. Season the vegetables with salt, soy sauce, pepper powder, and vinegar. Stir them together to mix well and sauté some more, approximately 3-4 minutes.
6. Do not soften the vegetables. They should be cooked yet still crispy and.
7. Add rice and spaghetti in the skillet and toss with the vegetables with the help of two spoons.
8. Remove from the flame and transfer to the serving bowl. Enjoy!

Trivia:

• Singaporean rice has nothing to with Singapore. It has been a dish created in South Asian countries such as Pakistan and India.
• The dish is given its name to make its sound oriental and exotic.

While most of us have only seen a yellow colored baby corn, they are found in black, blue-gray, green, purple, white and red color.