Chinese Indian vegetarian fried rice from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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Notes about this recipe

  • ashallen on July 28, 2022

    This wasn't intensely flavored enough for me to want to eat it as a main dish, but it was a really nice accompaniment for scrambled tomato-eggs. Agree with Wlow that the ketchup adds a very nice flavor (and an excellent, light stickiness). I cooked the rice in a rice cooker vs. stovetop and substituted an Anaheim pepper for green beans - worked well. I chickened out on dumping freshly made, hot basmati rice into the wok and instead let it sit uncovered at room temperature while I prepared the rest of the ingredients. It didn't stick during cooking so maybe I'll gather up my courage and use hot rice next time!

  • dc151 on May 03, 2021

    Quick vegetarian meal, nice and versatile.

  • Wlow on January 02, 2021

    Excellent with leftover basmati rice, fresh carrots, frozen green beans, and a little raw broccoli added in with veggies. Ketchup surprisingly good.

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