Vegetable Fried Rice (Indo Chinese) 
Yield: Makes around 4-6 servings depending on the additions made 
Ingredients 

STEAMED RICE
  • 1 cup (7 oz) long-grain white rice
  • 1 1/4 cup (10 oz) water
  • 1/2 teaspoon kosher salt
  1. Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let drain.
  2. Place rice, salt, and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce heat to low. Simmer undisturbed ten minutes. Turn off heat and, without removing lid, let sit covered to steam for ten more minutes. Fluff with a fork and serve.
  3. For fried rice, set aside to cool (or refrigerate uncovered or until completely dry and grains are easily separated). 

For the Basic Fried Rice 
  • 3 cups cooked rice 
  • 1/4 cup minced Scallion (Green Onion), sliced thinly 
  • 1/4 cup Red Bell Pepper 
  • 1/2 cup Green peas (optional) 
  • 1/4 cup Green Beans (optional)
  • 1/4 cup Carrots, halved and sliced or chopped 
  • 1/4 cup chopped Napa Cabbage or bok choy 
  • 1/4 cup Celery, halved and sliced or chopped 
  • 2 Tbsp Soy Sauce (or Tamari), or to taste 
  • 1 Tbsp Sesame Oil
  • 2 Tbsp veg oil 
  • 1-2 tsp Garlic, minced 
  • 1-2 tsp Ginger, peeled and minced 
Optional Additions 
  • 1 tsp Chile sauce or chile flakes, or to taste 
  • 1/8 tsp Vinegar
  • 1-2 tsp Hoisin sauce 
Optional Protein Additions 
  • 1/2 cup Baked Tofu (or) 
  • 1/2 cup Fried Extra Firm Tofu (or) 
  • 1 Egg, made into a thin omelette and sliced up into thin strips 
  • 1/2 cup Soya Chunks (meal maker/TVP) (or) 
  • 1/2 cup fried cubed Tempeh (or) 
  • 1/2 cup crumbled Seitan (or) 
  • 1/2 cup Edamame   
  1. Heat a wok (or any skillet) on high heat. Make sure to keep all the ingredients ready. Add half the sesame oil and half veg oil, followed by scallions, ginger and garlic. Stir for 5-6 seconds and add rest of the vegetables. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This should take about 30-40 seconds. Remove from wok.
  2. Next add the rest of each oil and add the rice. Stir until combined. Saute on medium heat stirring constantly for at least five minutes until rice is dry and starting to brown. If rice sticks make sure to scrape pan to avoid burning.
  3. ​Next add the soy sauce (chilli sauce and/or Hoisin if using). Stir for the flavors to combine. Continue to cook for another five minutes. Add sauteed vegetables and combine well. Serve.