Veg Fried Rice

🔥 Prep

• Measure out 400. rice and set 400 g cooked basmati rice and set aside.
• Peel and finely dice the 0.5 carrot into small cubes.

-0 g cooked basmati rice and set aside.

• Peel and finely dice the 0.5 carrot into small cubes.
• Trim and cut 50 g French beans into ½‑inch pieces.
• Rinse and slice 3 spring onions, separating the white parts from the green tops; mince the whites and chop the greens for garnish.
• Peel and mince 4 cloves of garlic.
• Measure out 1 tbsp soy sauce, 1 tsp vinegar, 1.5 tbsp oil, and 0.75 tsp salt into separate bowls.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a large wok or skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and stir‑fry for 30 seconds until fragrant, taking care not to burn it.
• 3. Add the diced carrot and French beans, and stir‑fry for 2‑3 minutes until they begin to soften but still retain a crisp bite.
• 4. Add the white parts of the spring onions and continue to stir‑fry for 1 minute.
• 5. Increase to high heat and add the 400 g cooked rice, breaking up any clumps; stir‑fry for 2‑3 minutes to heat the rice through.
• 6. Pour in the soy sauce and vinegar, then sprinkle the salt; toss everything together and stir‑fry for 1‑2 minutes until the rice is evenly coated and fragrant.
• 7. Taste and adjust seasoning if necessary, then remove from heat and stir in the chopped green tops of the spring onions for freshness.

🔥 Serve

• Transfer the veg fried rice to a serving bowl or plate and garnish with the reserved chopped spring onion greens.
• Serve hot, accompanied by chili garlic sauce or soy‑based dipping sauce for extra kick.
• Optionally pair with a side of Manchurian gravy or sweet‑and‑sour sauce for a complete Indo‑Chinese meal.