Vegetable Fried Rice with leftover rice -- By Little Sis

Vegetable Fried Rice | Stir Fried Rice with Vegetables and Egg

Left over rice is stir fried with vegetables and eggs in this easiest one pot-meal to make a delicious fried rice

This Veg fried rice was a staple in our home with left over rice. I don't know how my Mother made the exact amount of rice for each meal but there were some of those rare days when she overestimated or we ate less and there was left over rice. Usually she would eat the left over rice herself the next day and serve us freshly cooked rice, a practice I vehemently protested against.

But then on some days when she had excess left over rice, she stir fried it with eggs and vegetables like carrots and peas to pack a fried rice for school lunch. How I loved that stir fried rice. I think it was one of the best school lunches in my childhood memory.

During this Quarantine, LS, the 11-year old has developed a sudden interest in cooking. It is usually her sister, the 16 year old who is the cook if me or the Dad are MIA and LS is the sous chef helping with chopping vegetables. She is a good vegetable chopper and often chops vegetables for me too.

But in the last few weeks, it is LS who has taken over lunch duties. Her online classes get over earlier than her sister's and so she keeps asking me if she can make lunch. She started with baking, then mac and cheese and today she made this fried rice with the leftover rice that we had. I took a video of her cooking to remember these precious memories.

It was delicious and though she made it for only the two of them, I couldn't stop eating. It is really a very quick, one-pot meal to make if you have leftover rice ready.

Vegetable and Egg Fried Rice

Ingredients

Paneer -- Half a block chopped in cubes
Eggs - 2

Red Bell pepper - 1/2
Green Bell pepper - 1/2
Onion - 1 small

Garlic -- 2 cloves minced

Soy Sauce - 2 tsp
Sichuan hot sauce or any other red chilli sauce - 1 tsp
Maggi Hot & sweet sauce - 1/2 tsp (optional)
Lime Juice - 1/4th tsp

White pepper powder -- 1/4th tsp

Leftover rice -- 2 Cups

Vegetable Oil -- for cooking

Prep

Chop vegetables in small bite size piecee
Beat eggs in a bowl
Chop Paneer in cubes

Start Cooking

Put 2 tablespoon of oil in a wok or a large skillet, and turn heat to high. Add the paneer pieces. Sprinkle some salt, sugar, on them and fry till one side just starts turning golden. Remove the fried paneer and keep aside.

To the remaining oil, add a sprinkle of white pepper powder.

When it begins to shimmer, add garlic.
When garlic starts to sizzle add the onions.
Follow with the red and green peppers, stirring occasionally, until softened and beginning to brown, 5 minutes.

Add the eggs and stir continuously to scramble.

Now add all the sauces, starting with Soy Sauce, Hot Sauce, and Maggi Hot and sweet.  Stir for a minute mixing the sauce with the vegetables.

Now add the rice and toss it, breaking any clumps, making sure that the grains of rice are mixed well with sauce and vegetables.

Taste and adjust for salt and pepper. Add the fried paneer pieces and mix well. Add a little lime juice to taste.

Serve hot

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