spicy fried rice vegetarian recipe
Long-grain rice: a cup and a half
Water: 6 cups
Salt: half a teaspoon
Vegetable oil: a teaspoon
Carrots: 1 piece (medium size/finely chopped)
Cabbage: ¼ cup (cabbage / finely chopped)
Green pepper: 1 piece (small size / finely chopped)
Red pepper: 1 pc (small/hot, finely chopped)
Green onions: 2 sticks (finely chopped / keeping the green part of the onion for garnish)
Celery: a teaspoon (chopped)
Garlic: 3 cloves (finely chopped)
Szechuan sauce: 2 tablespoons
Black pepper: a quarter of a teaspoon
Apple cider vinegar: half a teaspoon
Vegetable oil: 2 tablespoons
Salt, to taste
How to prepare
For rice: the rice is washed with running water repeatedly, then immersed in water in a bowl, for half an hour. After the mentioned time has elapsed, drain the rice and set it aside.
Add six cups of water to a saucepan, over medium heat, adding salt and oil to it. When the water boils, add rice to it, reduce the heat, and cook the rice (without covering the pot), until cooked. Then, remove the pot from the fire. Wash the rice after its maturity, and drain. Cover the rice, and set aside.
For vegetables: heat the oil in a saucepan, add garlic, and stir for 20 seconds. Put green onions and celery in the pot, with garlic, in addition to carrots, cabbage, red peppers and green peppers, over a strong heat, with stirring, until they turn brown. Note that the finely chopped the vegetables, the faster they will cook.
Add Szechuan sauce to the vegetable pot, with stirring, then pour the rice into the pot, in batches, stirring after each addition. Sprinkle black pepper and salt, and pour vinegar. Garnish the dish with the green part of the onion, before serving.